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Make Rosemary Sweet Potato Skillet Bread for Fall Fun!

Make Rosemary Sweet Potato Skillet Bread Before Pumpkin Season Ends
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A delicious and savory skillet bread made with sweet potatoes and rosemary, perfect for fall.

Ingredients

Scale
  • 2 cups mashed sweet potatoes
  • 2 cups all-purpose flour
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/2 cup milk
  • 1 large egg

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the mashed sweet potatoes, olive oil, honey, milk, and egg.
  3. In another bowl, whisk together the flour, rosemary, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into a greased skillet.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let it cool slightly before slicing and serving.

Notes

  • For a more intense rosemary flavor, add more fresh rosemary.
  • This bread pairs well with soups and salads.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://howeats.com/make-rosemary-sweet-potato-skillet-bread-fall-recipe/