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 tastes like soft pretzels to me. While 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 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 for the sweet potato bread are:
- Cassava flour
- Sweet potato
- Extra virgin olive oil
My friend Luana adds rosemary to them, 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 cassava flour brands. 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 mainly in how they look, and 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 with this sweet potato bread
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 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
Easy to make snack Brazilian bread with sweet potato, cassava flour and extra virgin olive oil.
- 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
Preheat oven to 400F.
Combine the sweet potato, extra virgin olive oil, water, salt, and turmeric in a food processor until creamy.
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.
Split the dough into halved, then quarters, and continue until you get small balls about the size of a golf ball.
Arrange them on a baking sheet (no oil needed) and bake for about 30 minutes at 400F.
Eat fresh or freeze. To reheat take out of the freezer and insert into the hot oven (400F) for a few minutes.
You can also freeze the dough but I prefer to freeze them cooked and reheat. They'll be as good as fresh.
JewelMarch 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
ClaudiaMarch 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
BiyanMay 27, 2019 at 2:19 pm
Hi! Can’t wait to try this. Can you skip turmeric tonic? Its hard to find in Sweden.
ClaudiaMay 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.
KarenMay 31, 2019 at 1:30 pm
These are high carb – almost 16 carbs/roll?
ClaudiaMay 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?
Jessica ThomasonOctober 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.
ClaudiaNovember 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.
MarikaJanuary 5, 2022 at 4:13 pm
I made these and I got uncooked moist rubbery dough in the center, but on the outside the bread was cooked until I cut it after it cooled I don’t understand what I did wrong I followed the recipe
ClaudiaJanuary 6, 2022 at 3:49 am
Hi Marika, this is not the normal, usual bread texture. It is supposed to be gooey in the middle, especially when hot, out of the oven. These breads have a crust and a gooey middle. That doesn’t mean it is uncooked.
hannahFebruary 11, 2023 at 1:31 pm
hi! and first of all: THANK YOU for the recipe. I am wondering: if I make these in the (late) morning, will they still taste/feel right at a night-time potlock party? 🙂 warmly, Hannah.
ClaudiaFebruary 12, 2023 at 3:09 am
Hi Hannah, yes, you can make them late morning and serve them at night. Eventually, for the best experience, you can warm them a little bit in the oven just before serving. Enjoy!
ClaudiaFebruary 12, 2023 at 3:10 am
And THANK YOU for your kind words <3, Claudia