Sweet Potato, Cornmeal and Millet Bread

I made this bread once when I had leftover sweet potatoes. Since then I always try to have some leftover sweet potatoes when cooking them. I love their slightly sweet taste in the bread. The millet, cornmeal and sweet potatoes are a wholesome trio which go well together in this recipe. If you are not familiar with sweet potatoes you should be..they are actually better for you than the "traditional" potatoes and include less sugar/carbohydrates despite the name. They also include more vitamin A, C and fibre. Note that sweet potatoes are sometimes called Yams.

Note that you will need to cook the sweet potato before you use it in this recipe.

You will need a loaf tin to make this bread. I prefer to use silicon loaf tins.

I often make this bread when I have leftover sweet potatoes

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Sweet Potato, Cornmeal and Millet Bread

Makes 1 loaf


  • 1 small sweet potato (70 grams (2½ oz)), boiled
  • 375 grams (13½ oz) spelt flour
  • 100 grams (3½ oz) cornmeal (polenta)
  • 20 grams (½ oz) whole millet
  • 20 grams (½ oz) sesame seeds
  • 2 teaspoons aluminium free and gluten free baking powder
  • 1 teaspoon salt (Himalaya or sea salt)
  • 1 tablespoon coconut oil
  • 200-300 millilitres (7-10 fluid oz) soy yoghurt, yoghurt or buttermilk


  1. Boil the sweet potato (70 grams) in a small saucepan for 15 minutes. You may leave the skin on the potato or peel it. Drain the water from the saucepan and allow the potato to cool.
  2. Mash the potato with a fork.
  3. Mix 375 grams spelt flour, 20 grams whole millet, 20 grams sesame seeds, 2 teaspoons baking powder and 1 teaspoon salt in a large bowl.
  4. Add the mashed sweet potato to the bowl. Mix well with a large wooden spoon.
  5. Add 1 tablespoon coconut oil and mix well.
  6. Add 200 millilitres soy yoghurt and stir a couple of times, be careful not to overdo it.
  7. You might need more soy yoghurt. The consistency of the dough should be sticky but not runny. It should not drop easily off a spoon. If too dry, add a little water, if too runny add a little spelt.  
  8. Lightly grease a silicon loaf tin.      
  9. Bake at 180 degrees Celsius/350 degrees Fahrenheit/Gas Mark 4, for 30-40 minutes.      
  10. You can tell if the bread is ready when sticking a sharp knife into the middle. If it comes out clean, it is ready. It will also sound hollow when tapped underneath with your knuckles when ready.       


  • You can use regular baking powder instead of the aluminium free and gluten free baking powder.  
  • You can slice the bread, wrap individual slices in plastic bags, place in the freezer and reheat or toast in the toaster later.  
  • You can use other seeds in this recipe i.e. pumpkin seeds, sunflower seeds, black sesame seeds, mustard seeds, flax seeds and more..          
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes. 
  • You can use milk or soy milk instead of the yoghurt. If you do, mix 1 tablespoon lemon juice into the milk and allow to set for 10 minutes.
  • You can use wholemeal flour instead of the spelt flour.
  • If you don't have a silicon loaf tin, you can use regular loaf tin and line it with baking parchment.