Sweet Potato Rosemary Mini Loaves

Written by Eydie Desser

I love to entertain, and I also love to have something special and unexpected waiting for my guests when they sit down at the dining room table.  Of course flowers and candles are important, but how about a homemade little gift at each person’s place. This is what inspired me to make these mini sweet and savory bread loaves.  Sweet potato, rosemary and garlic are a delicious combination. Suggestion: Wrap the bread up with some parchment paper and a little twine, and write each guest’s name on the paper…making it a fun idea for a place card!

Equipment:  6 mini loaf pans, 6” x 3”


  • 1 cup + 2 TB (150g) cooked sweet potato, skinned and mashed
  • 2-1/2 cups (280g) superfine blanched almond flour
  • 2 cups (256g) fine oat flour
  • 1-1/2 TB Baking powder
  • 1 tsp. Baking soda
  • 1 tsp. Ground cinnamon
  • 1 tsp. Garlic powder
  • 1-1/2 cups oat milk
  • 6 TB pure maple syrup
  • 2 tsp. fresh Rosemary, finely minced (divided)


Preheat oven to 350℉

1- Cook the Sweet Potato (I used 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, garlic powder.  Whisk to combine and pour in colander. Shake to sift the ingredients into another bowl, to remove all of the lumps.

3- Add 2 tsp.rosemary and mix in.

4- Combine the oat milk and maple syrup and pour into dry ingredients and stir to thoroughly combine.

5- Divide the dough equally among the mini loaves.  You will only be putting enough dough to reach about 1” high in each pan.  Sprinkle a little rosemary on top of each loaf.

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