Cinnamon-Swirled Sweet Potato Bread
Sweet potatoes have been enjoyed for centuries across the Americas, while cinnamon has long been one of the world's most beloved baking spices. Together, they create a loaf that's rich in history and full of comforting flavor.
There’s something special about the aroma of Cinnamon-Swirled Sweet Potato Bread baking in the oven.
The natural sweetness of sweet potatoes keeps every slice soft and moist, while swirls of cinnamon add warmth and a touch of nostalgia.
Inspired by traditional home baking, this bread transforms simple ingredients into something that feels both cozy and memorable.
If you're looking for a bake that feels like a warm hug on a cool day, this recipe is sure to delight.
Whether served with your morning coffee, shared with family, or enjoyed as an afternoon treat, each slice offers a perfect balance of sweetness, spice, and homemade comfort that keeps you coming back for more.
Nutrition
per servingInstructions
19 stepsPrepare the Psyllium Gel
Assemble the required ingredients.
In a medium bowl, whisk 14 g psyllium husk with 290 g water. Let sit for 10 minutes until it turns into a gel.
Mix the Base Dough
In a stand mixer bowl, combine all dry ingredients: flour mix, tapioca, milk powder, sugar, yeast, and salt.
Add the psyllium gel, agave syrup, olive oil, egg, and yolks to the dry mix.
Mix until fully combined and smooth.
Divide the Dough in Half
Split the dough evenly into two bowls.
For the Sweet Potato Layer: Add an extra 60 g of gluten-free flour mix. Add 200 g sweet potato purée and mix well until smooth and creamy.
For the Cinnamon Layer: Add 1–2 tsp cinnamon, and the chopped hazelnuts. Mix until fully combined.
Laminate the Swirl
Lightly oil your work surface or place a piece of baking paper down.
Roll each dough into a rectangle of similar size.
Place the cinnamon-hazelnut dough on top of the sweet potato dough.
Gently roll into a loaf (like a swirl bun), tucking tightly but gently.
Proof
Transfer to a lined loaf pan or baking tray.
Cover and let rise in a warm place for 1.5 hours.
Brush & Bake
Preheat oven to 200°C/390°F.
Brush the top with egg wash.
Bake for 30–35 minutes or until golden brown on top and set inside.
Cool and Enjoy
Let the bread cool at least 30 minutes before slicing.
The swirl effect inside is best seen when fully cooled.
Recipe Notes
Storage:
Store the bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
