Sweet Potato Rosemary Mini Loaves

butterfly Makes: 6 mini loaves

Written By Eydie Desser


Love This Recipe?

Share It!

 I love to entertain, and always strive to make my guests feel special. Creating a beautiful tablescape is a wonderful way to set the tone for a magical evening. Flowers, candles, and music are the usual accouterments.  Why not elevate the evening even more with a delicious homemade edible “place card” on each person’s plate?  This is what inspired me to make these super easy, mini sweet and savory bread loaves.  Sweet potato, rosemary and garlic are a delicious combination, sure to delight your guests. 

Equipment needed: 6 non-stick mini loaf pans, 6” x 3”


  • 1 large orange fleshed sweet potato (about 10 ounces), cooked, skinned, and mashed to yield 1 cup + 2 tablespoons  
  • 2-1/2 cups superfine blanched almond flour 
  • 2 cups fine oat flour 
  • 1-1/2 tablespoons baking powder 
  • 1 teaspoon baking soda 
  • 1 teaspoon ground cinnamon, preferably Vietnamese 
  • 1 teaspoon garlic powder 
  • 1-1/2 cups unsweetened oat milk 
  • 1/3 cup pure maple syrup
  • 1 tablespoon finely minced fresh rosemary leaves, (divided)


Preheat the oven to 350℉

  1. Cook the sweet potato (I use the microwave–it’s so fast).  Peel and measure out the amount called for.
  2. In a large bowl, combine almond flour, oat flour, baking powder, baking soda, cinnamon, and garlic powder.  Whisk to combine to remove any lumps.   Pour dry ingredients into a colander set over a bowl. Shake the colander and use the whisk to sift the ingredients, removing any remaining lumps.
  3. Add 2 teaspoons of the minced rosemary and mix into the dry ingredients.
  4. In a small bowl, whisk the oat milk and maple syrup together and pour into the dry ingredients, stirring to thoroughly incorporate.
  5. Divide the dough equally among the mini loaves to reach about 1” high in each pan. Sprinkle a little of the remaining minced rosemary on top of each loaf.
  6. Place the loaf pans on a large sheet pan and bake for 25-30 minutes, or until the breads are lightly toasted and when a knife inserted into the loaf comes out clean. Run a knife around the sides of the bread to release bread from the pans.  Unmold and serve.  Okay to serve at room temperature.
butterfly Cook's Notes:

There are many serving options for these yummy sweet and savory breads:3

  • Slice and serve with a salad or main course.  
  • Make unique and delicious avocado toast!
  • Turn them into “place cards”:  wrap each mini loaf bread with some parchment paper and a little twine and write your guest’s name on the paper.
  • Gift each guest with a wrapped mini loaf at the end of the evening for them to take home and enjoy for breakfast the next morning–sure to keep the beautiful memories to last well into the next day

Love This Recipe?

Share It!