Sweet Potato Irish Bread


Glorious Golden Irish Sweet Potato Bread!!

I am proud to say this is my very own creation! It’s fantastic; tastes like a sweet bread with the spices and you almost think you’re eating a pumpkin bread, but there’s NO sugar!! You’ll love it just buttered as a snack.

Sweet Potato Irish Bread

1 c regular flour
1 c white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 medium sweet potato
1/4 c (1/2 stick) cold butter
2 eggs beaten
1/2 c raisins (can use 1/4c reg. raisins 1/4c golden)


white whole wheat flour

Use half regular white flour and half white whole wheat flour.


Mixing the dry ingredients

Sift dry ingredients into a big bowl or just put in bowl and mix very well with a whisk to combine.


boiling the sweet potatoes

Peel, chop up and cook potato in water


mashing with a little of the water

Mash with some of the water when done to look like canned pumpkin consistency, not too watery.


measure potato and add buttermilk

Measure out 1/2 c + 1/3 c and  put into a glass measuring cup then add buttermilk up to 1c.


using the pastry blender

Cut butter into little chunks over the flour mixture, then cut in with a pastry blender a bit.


"rubbing in" the butter

Then use your finger tips to squish the butter bits, keep working with fingers until it’s all just crumbly.


mixing in the wet ingredients

Add egg and potato mixture into flour and mix.


quite sticky!

Add raisins and stir dough vigorously.


using the bowl scraper to mix and knead

You can knead the dough right in the mixing bowl, dust the dough with flour and use a rubber spatula or what I prefer a ‘bowl scraper’ to fold dough over and incorporate flour. Add more as needed until dough is not quite as sticky.


pat into a rounded ball on greased cookie sheet

Grease cookie sheet and gently plop dough on it, make it into a neat, rounded ball.


cut a cross into the top

Cut a cross into top with a sharp little knife.


pat or brush beaten egg on it

Pat top with one beaten egg using fingers (I find this is just quicker and easier!) or a pastry brush, get it into the cross too.

Bake 375  40 minutes

* For regular potato bread you can use regular potato and leave out the spices.

* If you don’t have store bought buttermilk you can make up your own, I almost always have to. 1c milk plus 1 Tablespoon of vinegar or lemon juice is the ratio, for this recipe just mix 1/3 c milk with 1 tsp vinegar or lemon juice, it should be enough, make more if needed.

*This bread tastes like a dessert bread or pumpkin bread but has no sugar and uses very healthy sweet potato which is especially good for women! Great taste!

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