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Pao de Beijo – Vegan Sweet Potato Snack Bread

Shared with me by my sweet Brazilian friend Luana, living in Paris, this vegan sweet potato snack bread hits all the right spots when you are craving bread. It’s crunchy on the outside, and chewy on the inside, and to me, tastes like soft pretzels. While is dairy-free, lectin-free and gluten-free, this recipe is a dream come true because it’s also low-histamine (you might need to skip the turmeric and add rosemary). It goes with everything, anytime.

Delicious bread with a cute name

The first family recipe Luana shared with me was Auntie Jovita’s Brazilian Cheese Bread. It’s an easy version of the traditional Brazilian ‘pao de queijo’. While it is a delicious bread alternative, it has cheese and for those of us not eating cheese anymore, it’s not an option.

That’s where this vegan sweet potato snack bread recipe comes in handy. It’s so easy to make and delicious in its own way. And did I mention how cute the original name is: ‘pao de beijo’? It means ‘kiss bread’ and they make me happy to make and see them on my table. They look like little balls of sunshine in my kitchen.

The ingredients for vegan sweet potato snack bread

The ingredients are: cassava flour, sweet potato, extra virgin olive oil, water, salt and turmeric. My friend Luana adds rosemary to them, check out her own recipe, made with Mandioquinha (little cassava), a South American root that is similar to carrot and celery root. Not something easy to find outside Brazil, but thankfully easy to replace with sweet potato.

I’ve made this vegan sweet potato snack bread probably more than 50 times, in different countries, with different brands of cassava flour. To me, Otto’s Cassava Flour gives the best result, from what I’ve tried so far, but you can only find it in the US (not affiliated). There is not much difference in taste and texture, but mostly in the way they look. Those made with Otto’s are brighter and smoother.

There are also slight differences in how much liquid the flour absorbs, so you might have to tweak and add less flour or more liquid. Whatever it is, this recipe is forgiving.

Get creative

Alternatively, you can experiment with different spices and even different types of sweet potatoes. Let’s say, you can use a Japanese sweet potato that has white flesh, and add some thyme or rosemary or whatever herbs you fancy. Just don’t forget to balance out the sweetness of the potato with salt.

Another modification you can make, which will slightly change the texture (for the better I would say, because of the added starch) is adding some tapioca to the flour mix. However, I personally prefer cassava flour because of its lower glycemic index and better nutritional profile (more fiber). Also, if you use some tapioca, the shape of your bread might change when baked.

This vegan sweet potato snack bread should have a hard crust on the outside and a chewy on the inside. It’s slightly sweet from the sweet potato but nicely balanced out by the sea salt and turmeric. It goes with everything, but my favorite way to eat it is with my break-fast (first meal of the day).

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Pao de Beijo - Vegan Sweet Potato Snack Bread

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By Claudia Curici Serves: 27 balls
Prep Time: 20 minutes Cooking Time: 30-35 minutes

Easy to make snack Brazilian bread with sweet potato, cassava flour and extra virgin olive oil.

Ingredients

  • 425g cassava flour
  • 425g cooked sweet potato (baked or boiled)
  • 150 ml extra virgin olive oil (10, 11 tablespoons, 0.63 cups)
  • 150 ml room temperature water (10, 11 tablespoons, 0.63 cups)
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric powder

Instructions

1

Preheat oven to 400F.

2

Combine the sweet potato, extra virgin olive oil, water, salt, and turmeric in a food processor until creamy.

3

Transfer to a big mixing bowl and start adding cassava flour, at first mix with a spatula, and when it gets hard start kneading with your hands. Keep adding cassava flour and knead for a few minutes. You will get a dough that is elastic, homogeneous, with a consistency similar to playdough.

4

Split the dough into halved, then quarters, and continue until you get small balls about the size of a golf ball.

5

Arrange them on a baking sheet (no oil needed) and bake for about 30 minutes at 400F.

6

Eat fresh or freeze. To reheat take out of the freezer and insert into the hot oven (400F) for a few minutes.

7

You can also freeze the dough but I prefer to freeze them cooked and reheat. They'll be as good as fresh.

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8 Comments

  • Reply
    Jewel
    March 25, 2019 at 2:32 pm

    sounds amazing and with hubby just starting the PP eating I need a big variety. Can you use coconut and or almond flour in place of cassava? Will be while until i get some. I live rurally. Also on a few of your recipes, this one included, the print recipe button just makes you circle back here. Thanks for all your yummy reccipes

    • Reply
      Claudia
      March 25, 2019 at 7:41 pm

      Hi Jewel, I wouldn’t change the flour for this recipe. It’s not going to give the same result. Thanks for the heads up on the print button. I’ll see what the story is. xx

  • Reply
    Biyan
    May 27, 2019 at 2:19 pm

    Hi! Can’t wait to try this. Can you skip turmeric tonic? Its hard to find in Sweden.

    • Reply
      Claudia
      May 27, 2019 at 2:28 pm

      Hi! Yes, totally. Add some turmeric powder if you want, or just skip. I just made them yesterday without the turmeric tonic, I added fresh thyme instead. They will still be yellow if you use an orange sweet potato.

  • Reply
    Karen
    May 31, 2019 at 1:30 pm

    These are high carb – almost 16 carbs/roll?

    • Reply
      Claudia
      May 31, 2019 at 2:43 pm

      Hi Karen, possibly, they are made with sweet potato and cassava flour, but they come together with fiber, resistant starch properties and lots of fat. I never count macros or calories, and I’m not scared of carbs, so I’m not sure what to answer to this. Is is something in particular you are worried about regarding this recipe? You never eat sweet potato or cassava flour?

  • Reply
    Jessica Thomason
    October 27, 2019 at 3:08 pm

    When cooking the ones you freeze, do you let them thaw all the way first? I’ve been making these to send with my son to school. It’s nice to have a bread type product that is also nut free as his school is nut free.

    • Reply
      Claudia
      November 8, 2019 at 8:20 am

      No, I don’t thaw at all. Directly from the freezer in the warm oven, just allow 5-10 extra minutes to cook.I love these too! So much taste for something so simple.

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