Ever wondered what would happen if cozy comfort met bold, savory sophistication? Introducing seeded miso sweet potato bread—a recipe that’s as trendy as it is delicious.
This bread blends the natural sweetness of roasted sweet potatoes, the umami punch of miso, and the crunch of seeds into one irresistible loaf. Whether you’re a seasoned baker or just someone looking to spice up their Sunday afternoons, this recipe is a game-changer.
Let’s dive in, shall we?
Why You’ll Love This Bread
Think of this as bread with personality. It’s sweet but not too sweet, savory but not overpowering, and—thanks to the seeds—texturally interesting. It’s also packed with nutrients (hello, beta-carotene from sweet potatoes!) and pairs beautifully with everything from a smear of butter to a dollop of whipped ricotta.
Oh, and did I mention it’s ridiculously easy to make?
Ingredients You’ll Need
Here’s the dream team for this recipe. These ingredients are straightforward yet deliver big flavors:
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup roasted sweet potato puree (about 1 medium sweet potato)
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup white miso paste
- 1/3 cup honey or maple syrup
The Seeds (The Stars of the Show)
- 1/4 cup sunflower seeds
- 2 tbsp chia seeds
- 2 tbsp sesame seeds (white or black)
Optional Add-ins
- 1/2 tsp cinnamon (if you’re feeling cozy)
- 1/4 cup chopped nuts (for extra crunch)
How to Make Seeded Miso Sweet Potato Bread
This recipe is as foolproof as it gets. If you can mix, you can make this bread!
1. Prep Your Sweet Potato
Roast a medium sweet potato at 400°F for about 45 minutes, or until it’s soft and caramelized. Scoop out the flesh and mash it into a smooth puree. Let it cool slightly.
Pro tip: Make extra and freeze it for future baking adventures.
2. Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. If you’re using cinnamon, toss it in here.
3. Mix the Wet Ingredients
In another bowl, beat the eggs, then whisk in the sweet potato puree, Greek yogurt, miso paste, and honey. The miso adds a salty depth, while the sweet potato keeps things moist and tender.
4. Fold Everything Together
Gently fold the wet mixture into the dry ingredients. Be careful not to overmix—this bread is like that one friend who thrives on a little space. Add in most of the seeds, reserving a tablespoon for topping.
5. Bake
Pour the batter into a greased or parchment-lined loaf pan. Sprinkle the remaining seeds on top for that bakery-level aesthetic. Bake at 350°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Enjoy
Let the bread cool completely before slicing (if you can wait!).
How to Serve It
This bread is a chameleon—it works for breakfast, a mid-afternoon snack, or even as a side for soup or salad. Here are a few pairing ideas:
- Savory: Spread with herbed cream cheese or pair with a soft-boiled egg.
- Sweet: Drizzle with honey and add a sprinkle of flaky sea salt.
- Gourmet: Top with a dollop of mascarpone and a drizzle of balsamic glaze.
Why Miso?
You might be wondering, “Miso… in bread?” Yes! Miso isn’t just for soup—it’s the secret weapon that gives this bread its savory, umami depth. Think of it like salt, but cooler. Plus, miso is packed with probiotics, which makes this bread a tiny bit healthy (let’s roll with it).
Variations to Try
- Gluten-Free Version: Swap out the all-purpose flour for a 1:1 gluten-free blend.
- Nutty Twist: Add a handful of toasted pecans or walnuts.
- Spiced Up: Mix in 1/4 tsp ground ginger for a touch of warmth.
Tips for Success
- Don’t skip the seeds. They add crunch and a nutty flavor that elevates this bread.
- Roast your sweet potatoes. Microwaving might be faster, but roasting brings out a caramelized sweetness you can’t beat.
- Use room-temperature ingredients. This helps everything mix together more smoothly.
FAQs
Can I freeze this bread?
Absolutely! Wrap slices individually and freeze them for up to three months. Pop a slice in the toaster, and it’s good as new.
What kind of miso should I use?
White miso is best for this recipe—it’s mild and sweet, unlike its red counterpart, which can be a bit intense.
Final Thoughts
This seeded miso sweet potato bread isn’t just bread—it’s an experience. It’s the kind of recipe you’ll want to share (or not, no judgment). Try it out, and let me know how it turns out. Snap a pic, tag me on Instagram, and show off your baking prowess!
Ready to bake? Let’s get that oven preheated.
