Sweet Potato and Bacon Rosti

Crisp fronds of sweet potato giving way to a soft interior studded with smoky bacon bits make these Sweet Potato and Bacon Rosti the best brunch dish you’ll have this weekend.

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

It’s not all about the cakes round here. It mostly is, I’m not going to lie. However, this October I have been doing things a little bit differently. Even before I started making cakes for a living I struggled with my weight, I was always on this diet or that but I love food and I am greedy which is why I find it so hard to lose weight. In my twenties I had so much more restraint but it has always been a constant struggle. When I became gluten-free and started exercising properly with my personal trainer I lost a bunch of weight as I was eating the right food for my body and my little excesses here and there were cancelled out by lots of running or crossfit, whatever I was into at the time.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

However, for the past three years I have been finding the weight issue even more of a battle. I have had two children and have been snacking and carb loading to excess to counteract major sleep deprivation and utter exhaustion. Then of course I make and recipe develop gluten-free cakes for a living so there’s that.

Since having Beau I have been more mindful of taking more time for my fitness. I am lucky enough to attend a local Mum’s Rehab Fitness class which allows you to bring your children which has been a game changer and I can slowly feel myself getting stronger and my body is feeling less battered. Then this past month I have finally found the motivation to revisit my food choices and I have been going back to basics with a clean living Whole30 diet. I have done a few Whole30s before, my very first I documented on the blog four years ago, but this time round I am really enjoying it instead of finding it a chore. It feels good to exert some self control back into my everyday food intake and hopefully once my 30 days are up my sugar levels will be balanced enough that I won’t freefall back into bad habits.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

One of the meals I find the hardest to navigate though is breakfast. I basically have no time for it and eggs, which seem to be the staple of a lot of Whole30 breakfasts, are just not for me at all. So when I was calling on my insta crowd for some inspiration, one lovely member suggested I look to an old recipe of mine. I wrote about these Sweet Potato and Bacon Rosti in my first Whole30 back in 2014. I made them constantly for a time, they were really popular with readers and then I…just…forgot about them. The recipe has been languishing in my archives waiting for its time to shine once more.

I have re-discovered these Sweet Potato and Bacon Rosti with a vengeance this past week and made a huge batch which I, and both children, have been devouring with abandon. Carefully restrained abandon on my part since I am trying not to overeat.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

You obviously don’t need to be on a Whole30 to enjoy these as they are so delicious!!! Grated sweet potato and onion brought together with eggs and coconut flour with crispy bacon bits within. The crisp little edges are really where it’s at, shallow fried to perfection in ghee. If you aren’t doing the Whole30 you might choose to not bother with ghee, but I’ve come to really enjoy the taste of it these past few weeks and it’s an excellent cooking fat due to its higher burning point. I’d heartily recommend you give ghee a go.

straight on shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

I have been eating my Sweet Potato and Bacon Rosti with a bit of blanched kale and dipped into a quick green tahini sauce. Yup, I do breakfast time a bit weird around here, but it really works for me. My breakfast and brunch game has been completely revitalised with these crisp little nuggets and I’ll absolutely make sure that when my Whole30 is up this time they will continue to be on my breakfast time rotation. Although to restrict these rosti to breakfast or brunch would be a grave error. I can tell you right now you’ll be wanting to make them for lunch and dinner as well. I’m here to tell you that you can! Have at it! Go wild!

overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce

Since I can’t leave well enough alone I have also tweaked the recipe a little bit from its original incarnation to make it a little bit easier and steamlined the ingredients and method a little more.

I urge you to give these Sweet Potato and Bacon Rostis a try, they are so easy and delicious. If you do make these Sweet Potato and Bacon Rostis then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

p.s. sorry about two sweet potato recipes in a roll, I’m obviously in the zone!

Print Recipe
Sweet Potato and Bacon Rosti
These crisp and easy Sweet Potato and Bacon Rosti are perfect for your weekend brunch.
overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce
Course breakfast
Cuisine British
Keyword sweet potato
Prep Time 10 minutes
Cook Time 10 minutes
Servings
8-10 rostis
Ingredients
  • 6 rashers smoked streaky bacon
  • 2 in sweet potatoes about 500g total
  • 1 onion
  • 30 g coconut flour
  • 2 eggs lightly beaten
  • salt and pepper
  • 2-3 tablespoons ghee or coconut oil
Course breakfast
Cuisine British
Keyword sweet potato
Prep Time 10 minutes
Cook Time 10 minutes
Servings
8-10 rostis
Ingredients
  • 6 rashers smoked streaky bacon
  • 2 in sweet potatoes about 500g total
  • 1 onion
  • 30 g coconut flour
  • 2 eggs lightly beaten
  • salt and pepper
  • 2-3 tablespoons ghee or coconut oil
overhead shot of Sweet Potato and Bacon Rosti on a metal tray with tahini sauce
Instructions
  1. First place the bacon rashers under the grill.
  2. Whilst the bacon is grilling you can peel and grate the sweet potatoes and the onion.
  3. Add the coconut flour and eggs to the sweet potato and onion shreds.
  4. When the bacon is ready cut it into small pieces and add that to the sweet potato mixture, mixing in it is dispersed evenly.
  5. Mix in very well with your hands squeezing so it all binds together.
  6. Heat a tablespoon of ghee on a low-medium heat in a large frying pan.
  7. Scoop up half a handful of the rosti mixture and squeeze into a ball with your hands. Drop into the frying pan and flatten slightly into a circle. Repeat so you cook a few rostis at a time. You will probably need to cook the rostis in batches of 4 depending on how big your saucepan is.
  8. Fry on a gentle heat for about 4 minutes until the bottom of the rostis are lightly golden. Then flip over with a spatula and fry on the other side for another 3 minutes until also lightly golden. Remove and place onto kitchen paper to remove the excess grease then serve or keep warm in the oven until they are all ready.
Recipe Notes

*for speed I have also used 1 teaspoon onion granules in the past and they have worked brilliantly.

*I have also used almond flour in place of coconut flour and it's worked well too.

SHOP THE RECIPE

I have been using this Ghee Easy Organic Ghee, 850 g in my Whole30. Actually I always found that replacing butter with ghee one of the sticking points in previous Whole30s but this time round I’m loving it and will definitely continue to cook with ghee after the 30 days are up.

One of my very favourite saucepans is my cast iron skillet pan and it is what I use for these Sweet Potato and Bacon Rosti. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it mostly for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Pumpkin Pancakes with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Happiness Bread

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Grain-Free Coconut and Chia Porridge

overhead shot of Grain-Free Coconut Chia Porridge in a bowl

 

Sweet Potato Cinnamon Swirl Cake {gluten-free}

Sweet Potato Cinnamon Swirl Cake is a beautifully flavoured and textured cake. Sweet potato and cream cheese are baked into the butterscotchy sponge whilst ripples of buttery cinnamon swirl through the centre. A generous pouring of thick maple cream cheese icing makes this cake one of the best of the season.

overhead shot of slices of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

Sweet Potato Cinnamon Swirl Cake is the recipe which I get the most requests for. A cheeky email from a friend here, a sly DM popping up from a customer there. And I’m always willing to oblige, this cake needs to be made, eaten and loved at any given opportunity. It’s also the cake I choose to accompany me anytime I volunteer to bring a sweet and it always goes down a storm. I have regular customers that return to the cake stall time and time again, making the trip across London, just for this Sweet Potato Cinnamon Swirl Cake. Believe me, it’s well worth the trouble. Even though I don’t restrict this cake to the cooler months since it seems to receive love all year round, Autumn is when the rich flavours of Sweet Potato Cinnamon Swirl truly shine.

straight on shot of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes in the foreground

This Sweet Potato Cinnamon Swirl Cake began life as a wheat cake a few years ago on the stall, it quickly became a customer favourite and when I made the switch to gluten-free I immediately began working to convert this recipe. When I was finally happy with the finished cake I was not the only one to remark upon how much more flavourful and exciting the cake was in comparison to its wheaty mirror image. For this bad boy, it’s all about the oat flour.

overhead shot of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

Oat flour is one of those gluten-free flours that not all wheat intolerant folks can handle, so tread carefully here if you are making it for someone else who is gluten-free. It’s possible to buy gluten-free oat flour but if you can’t find it at your local health food shop or supermarket then you can grind your own gluten-free oats. For more detailed info on oat flour and grinding your own, see my post here. For those of us lucky ducks that are able to enjoy gluten-free oats to our hearts and tummies content then oat flour is a wonder, and especially shines in this cake. It’s rich toasted butterscotch undertones compliment the savouriness of the sweet potato, tang of the cream cheese and warmth of the cinnamon. I haven’t tasted another cake like this one.

straight on shot of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes in the foreground

I would never normally sweeten my sweet potatoes when eaten as a savoury dish, instead I choose to boost the natural starches present by roasting the vegetable in wedges so the sugars are encouraged to the surface to create gloriously sticky caramelised edges. When I was in Alabama a few years ago though I ordered mashed sweet potatoes as a side and was astounded by the heavy sugar added into this already very sweet ingredient to accompany my fillet steak. I hesitate to say I didn’t like it, but at the risk of offending a whole lot of Americans, I really didn’t. If I’m going to sweeten my sweet potatoes then I think I prefer them as a dessert. Sweet Potato Pie, for instance, yummy. Or in this divine Sweet Potato Chocolate Truffle Torte. And in this Sweet Potato Cinnamon Swirl Cake the sweet potatoes find another extremely comfortable home.

straight on shot of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes in the foreground

In order to achieve the sweet potato puree which is needed for the cake you need to bake whole sweet potatoes wrapped in foil for 1 hour at an oven set to 180°C. They are ready when you press gently into them and your finger squishes into the potato. Leave them to cool before unwrapping from the foil and their loosened skins. They should be so soft that you can just mash them with a fork.

overhead shot of slices of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

Another slightly unusual ingredient in this cake is the maple extract used in the maple cream cheese icing. I first came across maple extract in a recipe by The Pioneer Woman for her famous cinnamon rolls where she insists that it should not be substituted for maple syrup. So when I first made cinnamon rolls I complied to the letter of instruction. I have to say it does make all the difference. If you were to use maple syrup you would have to use a fair amount to really get the flavour of maple into your icing which then distorts the liquid ratio in the recipe and adds too much sweetness when you are already using icing sugar. The maple extract imbues the icing with its beautifully rich flavour without any of the former problems. It’s not easy to buy in shops but I use this Cupcake World Intense Food Flavouring Maple 100 ml from Amazon and it works brilliantly.

overhead shot of slices of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

Something else which might surprise you in this recipe is the use of black pepper. I love using freshly ground black peppercorns in some of my bakes as it adds a deep rich spice note. It doesn’t interfere with any of the flavours but just enhances the background kick. The baking process also removes its heat so don’t worry if you don’t like things too spicy.

overhead shot of slice of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

I urge you to give this Sweet Potato Cinnamon Swirl Cake a try, it’s really one of my favourites and a cake I will never tire of baking or eating. If you do make this Sweet Potato Cinnamon Swirl Cake then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious gluten-free cake creation, say maybe swapping out the sweet potato for pumpkin, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Sweet Potato Cinnamon Swirl Cake {gluten-free}
Sweet Potato Cinnamon Swirl Cake is deeply flavourful with butterscotch undertones rippled with buttery cinnamon and drizzled with maple cream cheese icing.
Course cake
Cuisine British
Keyword cake
Prep Time 30 minutes
Cook Time 50 minutes
Servings
10-12 people
Ingredients
  • 170 g sweet rice flour
  • 170 g oat flour
  • 35 g potato flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 245 g sweet potato puree* about 3 sweet potatoes
  • 245 g cream cheese
  • teaspoons vanilla extract
  • 200 g caster sugar
  • 200 g light soft brown sugar
  • 225 g butter melted
  • 3 eggs
Cinnamon Swirl
  • 15 g butter melted
  • 30 g light brown sugar
  • 40 g icing sugar
  • 15 ml whole milk
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
Maple Cream Cheese icing
  • 200 g icing sugar
  • 30 g salted butter at room temperature
  • 80 g cream cheese
  • 1 tablespoons whole milk
  • ½ teaspoon maple extract/flavouring
Course cake
Cuisine British
Keyword cake
Prep Time 30 minutes
Cook Time 50 minutes
Servings
10-12 people
Ingredients
  • 170 g sweet rice flour
  • 170 g oat flour
  • 35 g potato flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 245 g sweet potato puree* about 3 sweet potatoes
  • 245 g cream cheese
  • teaspoons vanilla extract
  • 200 g caster sugar
  • 200 g light soft brown sugar
  • 225 g butter melted
  • 3 eggs
Cinnamon Swirl
  • 15 g butter melted
  • 30 g light brown sugar
  • 40 g icing sugar
  • 15 ml whole milk
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
Maple Cream Cheese icing
  • 200 g icing sugar
  • 30 g salted butter at room temperature
  • 80 g cream cheese
  • 1 tablespoons whole milk
  • ½ teaspoon maple extract/flavouring
Instructions
  1. Pre-heat oven to 170°C and grease and flour a 10 inch bundt tin.
  2. First of all prepare the cinnamon swirl by mixing all the ingredients together in a small bowl and then set aside.
  3. For the cake, sift together, in a large bowl, the flours, bicarbonate of soda, baking powder, salt and pepper, then set aside.
  4. In another bowl beat together the sweet potato, cream cheese and vanilla extract. Again, set aside.
  5. Beat the sugars and butter together in a food mixer until well incorporated.
  6. Add in the eggs one at a time until the batter is smooth.
  7. Finally spoon in 1/3 of the flour, beat into the batter then add 1/3 of the sweet potato mixture and beat in. Repeat until all the flour and the sweet potato mixture has been incorporated into the batter.
  8. Spoon 1/3 of the batter into the prepared bundt tin and smooth down. Dot half of the cinnamon swirl mixture in and swirl with a cocktail stick.
  9. Spoon the next 1/3 of the batter and repeat with the cinnamon swirl.
  10. Spoon the rest of the batter in, smoothing the surface.
  11. Bake for about 50 minutes.
  12. Remove from the oven, rest for five minutes and then carefully remove the cake from the bundt tin. Cool completely on a wire rack then drizzle with the maple cream cheese icing.
  13. Finally spinkle some extra cinnamon over the top of the cake.
  14. For the maple cream cheese icing beat the icing sugar together with the salted butter and cream cheese until smooth.
  15. Then add the whole milk and maple extract and beat until combined.
  16. Drizzle over the top of the cake.

SHOP THE RECIPE

I saved up for an age to get this Nordicware Heritage Bundt Pan. It’s absolutely my favourite cake tin. I love the clean crisp edges of the swirl and how you can drizzle the icing right on in there and in this cake it makes me think of snowy mountain peaks. I recommend greasing and flouring this tin so that your cake has no problems popping out. The quality of the tin is excellent but it can be pricey. I have noticed that the price really fluctuates on Amazon- so wait until it’s around £40 before you choose to buy.

To grease your bundt tin well I recommend using professional cake release spray. It doesn’t matter how little or often you bake, you will be so glad to have this little shortcut around, there’s nothing worse than messing around with butter or oil on your fingertips to get the grease evenly into all the crevices of the cake tin. I use Dubor PR100 Professional Cake Release Spray 600 ml it lasts longer and doesn’t dry out like some of the cheaper brands. Really worth your time and money this one.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

You want to use potato flour and not potato starch in this cake, they are different ingredients and do different things so make sure you are using the right one. I use Wholefood Earth Organic Potato Flour, 1 kg which is a lovely fine flour.

I do try and stick to natural ingredients and flavourings in my cakes but if the need calls for it then I can be persuaded otherwise, which is where this Cupcake World Intense Food Flavouring Maple 100 ml comes into play. I only use the smallest drop in the icing as a little goes a very long way, so we’re really not doing any harm here and it’s really worth the difference rather than using actual maple syrup, the flavour is true and intense.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

Gluten-Free Flour: Oat Flour

Text saying Guide to Gluten-Free Flours: Oat Flour: What is it and How should we use it. fromthelarder.co.uk. In front of an image of some oats and oat flour

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Whisky Marmalade Bundt {gluten-free}

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

Sweet Potato Chocolate Truffle Torte

This Sweet Potato Chocolate Truffle Torte is so decadently delicious you won’t believe that it is dairy-free, flourless and refined sugar-free.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte will become your new dessert life-saver. It is made with seven ingredients, beaten together in one bowl and only takes 20 minutes in the oven. To really get you interested though I should also mention that it is dairy-free, flourless and refined sugar-free so should suit a lot of dietary restrictions you’ve placed on yourself this January. Basically what I’m saying is you can cheat and have dessert.

Sweet Potato Chocolate Truffle Torte

Baking and eating this Sweet Potato Chocolate Truffle Torte may not shrink your dress size, as let’s face it this is dessert but it’s a better choice than most. Since it is made without any refined sugar then one small wedge, served with a dollop of maple syrup sweetened whipped double cream or coconut cream hits the spot and doesn’t leave you craving more. Until the next night after dinner when you remember you still have a slice left and you had better eat it as it will only sit there taunting you until you cave in.

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

I can’t remember what recipe I was trying to achieve when I developed this one, I think some sort of sweet potato chocolate brownie and what came out of the oven was this, so much better than what I had intended. I have now made it several times since on purpose and it bowls over anyone who cares to try it. Although I have yet to find anyone to refuse.

Sweet Potato Chocolate Truffle Torte

The consistency is very mousse like when it first comes out of the oven but if you leave it to cool then it settles into a fluffy truffly slice of chocolate heaven. You can’t taste the sweet potato as such but it certainly gives the torte an amazingly rich texture and forgoes the need for any flour. It feels so decadent and sophisticated but is such a cinch to throw together. Ideal if you are looking for a dessert shortcut or you think you can’t make a fancy dessert and you need to impress. Remember Valentines Day is just a stone’s throw away.

Sweet Potato Chocolate Truffle Torte

The only stumbling block for you may be that you don’t have sweet potato puree just sitting around your fridge. I do, pretty much every day, but please don’t hate me for it. Just before I arrange my weekly shop I delve into my sweet potato stash sitting on my kitchen work-top and wrap whatever potatoes are left individually in tin foil and bake in the oven until the potatoes are soft. I then scoop out the flesh which has pretty much turned into sweet potato puree by this stage and stash in the fridge until I find a purpose for them. To keep things simple you can re-heat the sweet potato puree in a saucepan with a good knob of butter and mash with a fork for a quick accompaniment to dinner. However, one of my favourite ways to use leftover sweet potato puree is to whisk into a couple of eggs with feta and kale and cook in a small omelette pan to make a very easy tortilla. Also let’s not forget about Happiness Bread which is one of my favourite ways to start the day. So have I convinced you that you need to keep a stash of sweet potato puree on hand yet? I have? Fantastic.

Sweet Potato Chocolate Truffle Torte

So now that you have your sweet potato puree happily residing in your fridge you have absolutely no excuse not to make this exceedingly simply yet uncompromisingly delicious Sweet Potato Chocolate Truffle Torte. However, if pre-preparing the sweet potato puree is never going to happen for you then feel free to use tinned pumpkin puree. I won’t tell.

Sweet Potato Chocolate Truffle Torte

Print Recipe
Sweet Potato Chocolate Truffle Torte
This Sweet Potato Chocolate Truffle Torte is so decadently delicious you won’t believe that it is dairy-free, flourless and refined sugar-free.
Sweet Potato Chocolate Truffle Torte
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8-10 people
Ingredients
  • 300 g 70% dark chocolate
  • 200 g coconut milk
  • 150 g sweet potato puree*
  • 100 g almond butter
  • 3 eggs
  • 75 ml maple syrup
  • ½ teaspoon salt
Prep Time 10 minutes
Cook Time 20 minutes
Servings
8-10 people
Ingredients
  • 300 g 70% dark chocolate
  • 200 g coconut milk
  • 150 g sweet potato puree*
  • 100 g almond butter
  • 3 eggs
  • 75 ml maple syrup
  • ½ teaspoon salt
Sweet Potato Chocolate Truffle Torte
Instructions
  1. Pre-heat the oven to 160°C and line and grease an 8 inch round cake tin.
  2. Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water, then pour into a large mixing bowl.
  3. Add the rest of the ingredients and beat until well mixed.
  4. Pour into the prepared cake tin and bake for 20 minutes.
  5. Remove from the oven and let cool in the tin for 10 minutes before turning and leaving to cool completely before serving.
Recipe Notes

*Prepare the sweet potato puree by wrapping whole sweet potatoes in tin foil, placing them on a baking tray and baking them for about 45 minutes (depending on the size of your potato). Use a tea towel to help you gauge when they are ready by protecting your hands from the heat as you press down lightly on the surface of the tin foil. They are ready when the potato within feels soft to touch. Remove the potatoes from the oven, leave to cool before unwrapping and scooping out the potato flesh. Stash the flesh in the fridge until ready to use.

*You can also use tinned pumpkin puree instead of the sweet potato puree.

*Serve with whipped double cream or coconut cream (if you want to keep it dairy free) sweetened with a little maple syrup.

Happiness Bread {gluten-free}

Happiness Bread is a soft savoury paleo bread, perfect for kick-starting your day, nay your year. It is also pretty much summing up the January I am having so far, I am feeling so positive and sunny that I really don’t recognise myself.

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

I feel like I have changed drastically since giving birth 18 months ago. Not just because I have become a mother and all that entails but I have become less tolerant, more irritable and my sense of humour has drained dry. Also since my downtime is non-existent I never really relax. Basically I am joy, hey come and meet me.

But the major thing that has changed about me is my appearance. There’s no discreet way to approach this but I have put on a lot of weight. Okay so I have never been a size zero. I have always fought a vicious battle with my body and only have to think about a Cadbury’s Caramel to put on another kilo. But since I ballooned during the first sleep deprived months of motherhood my body has been resolute in its new- found magnitude. Despite what my clothes size will tell you I am actually quite a healthy eater. Salads are an obligatory part of my day, I avoid gluten, I only drink in moderation and I don’t eat junk or processed food. So why have I been rolling around North London like a beach ball this past year?

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Well, okay my food choices have relaxed slightly and I am eating more. Way more to counteract my everyday exhaustion and I do eat more cake than I used to due to baking for a living and recipe testing. Although what’s really changed is my fitness which has take a drastic nosedive. I am not a natural keep fitter but I have taken pride in the fact that since taking up training 8 years ago I have strived to subvert my tendency to curl up on the sofa with my cats by going for a run or doing a crossfit class. However after giving birth I have had two minor but significant setbacks. My back pain, caused by residual pregnancy issues, became so severe that I struggled to pick up Cole at all and I have a Morton’s neuroma which has meant running, jumping or any form of using the ball of my foot during exercise has been excruciatingly painful. I completely lost confidence in exercise as my body hurt too much, I stopped training and went downhill.

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Well these past couple of months have seen a little improvement, thanks to the amazing work of my physio, osteopath and personal trainer. My back has finally begun to loosen up, my Morton’s neuroma, although not gone, has become more manageable with a rigid exercise plan and I have just started doing cardio and actually working out again. As my body has been feeling better I have had more energy. So much so that I am now taking control of my diet; meal planning, mindful shopping and food prepping at weekends for the coming week. Plus it has helped that Cole is currently happy to stand on a stool and watch mummy make dinner, as opposed to running around the kitchen ripping the knobs off the oven and turning the dishwasher on and off. With this small change I have been able to eat better, eat less and have given up drinking, caffeine and sugar this month. I feel almost terrific and vaguely saintly.

Having a loaf of Happiness Bread helps me out immeasurably during the week. Baking it is a two-step process as the sweet potatoes need to be cooked before you can begin. I have started making sure I chuck a few sweet potatoes in the oven every few days if I know I am going to be at home for the next couple of hours. Cole thinks sweet potato is the best food invented so it’s a must to have some for him on dinner standby and then if I have the baked sweet potato on hand it only takes about 10 minutes to get this loaf mixed and in the oven.

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Happiness Bread is hearty and filling, packed with protein in the form of nuts and seeds and full of goodness thanks to the sweet potato, coconut oil and turmeric which is incredibly good for you. Tumeric is an antioxidant and has strong anti-inflammatory effects and is a great ingredient as you don’t need a lot of it for it to be beneficial. Plus the colour makes this bread so beautifully sunshiny. The coconut and turmeric flavour really come through and it is so delicious just slathered with butter or piled high with turkey and avocado – my current favourite way to enjoy it.

This is a paleo bread as well so ideal for anyone following that lifestyle and that means it is also gluten-free. The texture is almost cake like so cannot be used the same way you would use a sandwich loaf but it’s a great start to the day and will satiate you until lunchtime.

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.

Since introducing this bread to my morning routine I have felt very happy, it’s not just about the bread but having an easy and filling breakfast has definitely contributed to my general feeling of well being. Plus to cap it off I have even just finished reading a book, a trashy thriller mind, but a book nonetheless – so take that no downtime!

Happiness Bread is a soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.
Print Recipe
Happiness Bread
A soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.
Happiness Bread is a soft savoury gluten-free and paleo bread, perfect for kick-starting your day, nay your year.
Prep Time 15 minutes
Cook Time 55 minutes
Servings
10 slices
Ingredients
  • 400 g cooked sweet potato*
  • 4 eggs
  • 140 g cashew butter
  • 60 g coconut oil melted to liquid state
  • 75 g coconut flour
  • 30 g tapioca flour
  • 75 g walnut halves
  • 30 g chia seeds
  • 25 g flaked almonds
  • 25 g pumpkin seeds
  • 20 g sunflower seeds
  • 20 g sesame seeds
  • 15 g ground flaxseed
  • 1 tablespoon ground turmeric
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
Prep Time 15 minutes
Cook Time 55 minutes
Servings
10 slices
Ingredients
  • 400 g cooked sweet potato*
  • 4 eggs
  • 140 g cashew butter
  • 60 g coconut oil melted to liquid state
  • 75 g coconut flour
  • 30 g tapioca flour
  • 75 g walnut halves
  • 30 g chia seeds
  • 25 g flaked almonds
  • 25 g pumpkin seeds
  • 20 g sunflower seeds
  • 20 g sesame seeds
  • 15 g ground flaxseed
  • 1 tablespoon ground turmeric
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
Happiness Bread is a soft savoury gluten-free and paleo bread, perfect for kick-starting your day, nay your year.
Instructions
  1. Pre-heat oven to 170°C and line and grease a 9 inch loaf tin.
  2. Beat the sweet potato, eggs, cashew butter and coconut oil in a large mixing bowl or food mixer.
  3. In another mixing bowl combine the coconut flour, tapioca flour, walnuts, chia seeds, almonds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseed, turmeric, baking powder and sea salt.
  4. Tip the dry ingredients into the sweet potato mixture and beat until well combined.
  5. Pour into the loaf tin and bake for 50-55 minutes or until an inserted cocktail stick comes out clean.
Recipe Notes

*To prepare the sweet potato I bake my sweet potatoes by wrapping them individually in tin foil then placing them in a baking dish. I then bake them for between 1-1½ hours depending on how big the potato is. I then leave the potatoes to cool a little then unwrap the foil and peel away the skin with my fingers which comes away very easily. Then I refrigerate the potatoes until needed.

Sweet Potato Feta Tortilla

Sweet Potato Feta Tortilla is a deliciously light spring lunch, utterly tasty and satisfying.

Sweet Potato Feta Tortilla

This feels like the first time in a couple of weeks where I have been able to take a breath. My prolonged absence from blogging wasn’t intentional at all but it is only now that I have been able to sit down properly and decide what I’m going to have for dinner instead of relying on cobbled together salads of no import, chocolate or fish and chips from Stroud Green Road.

We were forced to vacate the house for a week or so whilst our builders have been in, rescuing the sorry state that had become of our floorboards and giving our hallway and landing a new lease of life so it didn’t feel we were living in a run down shack. Many houses along our road have been sold recently and we’ve been passing them every day watching them being renovated and putting ours to shame. I decreed we simply had to do something about it before baby arrives and forces us suddenly to not care about such trivial matters as rotting floorboards and splattered tea stains on our walls.

Sweet Potato Feta Tortilla

Not that the builders have left us yet, there is still one lonesome soldier finishing up the odds and sods, meaning that for the moment most of our belongings are still sequestered away in boxes in every room that isn’t being worked on. It makes searching for things like my camera cable and the plate that I simply must photograph my tortilla on nigh impossible. I did manage to find them both in the end but it was to the detriment of any sort of order that the boxes and rooms might have been in earlier today. My heavily pregnant state also doesn’t allow me to tidy any of it away which will be a lovely surprise to Luke when he arrives home late tonight after a long journey home from his meeting in Liverpool.

Not only has our house been taken over by builders but also in equal measure by cake as I have still been committed to my brilliant market stall and my kitchen has been the one room that has been builder free. This past weekend I took on a new challenge of hosting the café at Hornsey Flea Market. It was a long week of baking prep, actual baking and then two long days at the market which was a fantastic experience. The flea market was so wonderfully busy, it was estimated about 9000 people came through our doors throughout the weekend, most of whom needed some sort of sustenance. It was lovely to branch out and do some savoury baking as well as my usual flotilla of cakes which is how I developed my Sweet Potato and Feta Tortilla. It was a great gluten-free and vegetarian alternative to all the sausage rolls, pancetta and gruyere tartlets, spicy chicken croquettes and butternut squash and chilli scones which I was selling.

Sweet Potato Feta Tortilla

I made quite a few of these tortillas and they sold magnificently but I did keep one back for myself as it really is quite a special recipe. This tortilla simply bursts with flavour and spring like freshness, rich with the sweet potato but cool with feta and then packed with fresh coriander, parsley and mint. For ease I bake the tortilla in the oven instead of the traditional method of cooking in a large frying pan and having made the tortilla both ways in the past I haven’t noticed a difference to the end result.

I recommend serving the tortilla for a weekend lunch, perhaps in the garden to make the most of this unseasonably beautiful weather. Dress the tortilla up with a herby salad and serve with a crisp glass of white wine.

Sweet Potato Feta Tortilla

Print Recipe
Sweet Potato Feta Tortilla
Sweet Potato Feta Tortilla is a deliciously light spring lunch, utterly tasty and satisfying.
Sweet Potato Feta Tortilla
Prep Time 30 minutes
Cook Time 2 hours
Servings
4 people
Ingredients
  • 2 tablespoons olive oil
  • 1 large Spanish onion finely sliced
  • 3 sweet potatoes peeled and cubed into 2cm squares
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon ground cumin
  • 200 g feta
  • 5 medium eggs whisked together
  • 28 g fresh coriander roughly chopped
  • 28 g fresh mint* roughly chopped
  • 28 g fresh parsley* roughly chopped
  • 75 g roasted red peppers shredded
Prep Time 30 minutes
Cook Time 2 hours
Servings
4 people
Ingredients
  • 2 tablespoons olive oil
  • 1 large Spanish onion finely sliced
  • 3 sweet potatoes peeled and cubed into 2cm squares
  • ½ teaspoon smoked sweet paprika
  • ¼ teaspoon ground cumin
  • 200 g feta
  • 5 medium eggs whisked together
  • 28 g fresh coriander roughly chopped
  • 28 g fresh mint* roughly chopped
  • 28 g fresh parsley* roughly chopped
  • 75 g roasted red peppers shredded
Sweet Potato Feta Tortilla
Instructions
  1. Heat the olive oil in a flat bottomed saucepan then add the onions. Cook on a gentle heat for about 20 minutes or until the onions are caramelised.
  2. Add the sweet potatoes and stir to thoroughly coat them in the olive oil. Place the lid on and cook for about 45 - 60 minutes or until the potatoes are softened.
  3. Meanwhile pre-heat the oven to 170° and line and grease an 8 inch baking tin.
  4. Take the saucepan of the heat then crumble the feta into the pan, stirring with a metal spoon to combine but not too much as you don’t want the potato and feta to break down.
  5. Pour in the eggs, add the herbs with plenty of seasoning and mix together.
  6. Spoon the mixture into the baking tin, smoothing down so the surface is flat.
  7. Place in the oven and bake for about 40-45 minutes until just browning.
  8. Leave to cool for half an hour the tin before turning out. The tortilla is best served warm.
  9. Serve with the roasted red peppers piled on top.
Recipe Notes

*Packets of herbs from the supermarket usually come in 28g bags - these are a perfect size for this recipe.

Rosemary Salt Encrusted Salmon with Sweet Potato Crisps: Day 3 of Whole 30

Rosemary Salt Encrusted Salmon with Sweet Potato Crisps
This is the kind of supper you will be needing on the Whole30, the kind that can be thrown together in a hurry after a long day.   Sweet potato is one of the few high carbohydrate foods you can eat on the Whole30 but that doesn’t mean we should go mad. I limit myself to sweet potato on days when I am really doing some punishing exercise and if it means I have to go for an extra run as I have a sweet potato craving, well surely that can only be a good thing. I just read through that last sentence and it made me sound ever so saintly, c’mon guys you know me, the days I get sweet potato are few and far between.

Sweet Potato Crisps  |  Stroud Green Larder

Sweet Potato Crisps  |  Stroud Green Larder

By cooking finely sliced sweet potatoes in a single layer on your baking tray, not only will you create some lovely crisps to be enjoyed as part of your meal (not as a snack, that just doesn’t sit right on the Whole30 plan) but they only take about 20–30 minutes in a good hot oven so they don’t require an awful lot of effort.

Rosemary Salt Encrusted Salmon  |  Stroud Green Larder

The idea here is to create a lovely balance of textures between the velvety soft salmon and the crisp discs of sweet potato. I love grilled salmon, and since it already has so much flavour all you really need is to help it along a bit with some flavoured salt, this cuts down on the preparation time so you’ve got more of an evening to chill out on the sofa. We have to cook so many meals from scratch on the Whole30 that quick and easy are the watchwords.

Rosemary Salt Encrusted Salmon with Sweet Potato Crisps  |  Stroud Green Larder

This really doesn’t require much of a recipe as it relies really on the pot of rosemary salt which I usually have hanging about in my storecupboard. If you want to make your own it is a quick 5 minute job which will save you plenty of time if you want to quickly pep up a lamb steak or season some roasted parsnips. Just take a few stalks of rosemary, strip them of their leaves and finely chop the leaves to within an inch of their life. Then mix in with about 60g sea salt and decant into a little jar. It will keep for a very long time. Of course, you can also do this with thyme, fennel or any of your woody herbs.

I served this with a mountainous pile of steamed kale which added some much needed greenery to the affair.

Rosemary Salt Encrusted Salmon with Sweet Potato Crisps  |  Stroud Green Larder

Rosemary Salt Encrusted Salmon with Sweet Potato Crisps
Serves 2

2 salmon fillets
1 tsp rosemary salt (or 1 tsp salt and 1 tsp finely chopped rosemary)
⅛ tsp ground white pepper
400g sweet potato
2 tbsp olive oil
¼ tsp smoked garlic powder
½ tsp sea salt
A bit of black pepper

  1. Rub the rosemary salt and the white pepper into the flesh of each salmon fillet then set aside.
  2. Pre-heat the oven to 200°C and line a couple of baking trays with baking parchment.
  3. Peel, then finely slice the sweet potato into circles, if you have a mandolin then do use that, otherwise just thinly with a knife will also get the job done.
  4. Pour the olive oil, smoked garlic powder, sea salt and black pepper over the sweet potato circles and coat thoroughly. Then lay out onto the baking trays in single layers, don’t worry if they have to overlap a bit though to get them all in.
  5. Bake in the oven for 20-30 minutes, depending how thin you sliced the potatoes. They should come out when the very edges are starting to turn crisp. I’d recommend just taking a bite out of the largest circle to ensure they will all be cooked all the way through.
  6. Meanwhile pre-heat the grill to the highest setting, then when hot place the salmon under. I find that it is usually perfectly cooked when the surface has started to turn golden after about 10 minutes. Do check though by carefully inserting a knife into the fleshiest part as different thicknesses of salmon fillets will cook at different times.
  7. Serve the salmon with the sweet potato crisps and some steamed kale.