Sweet Potato Flour

Use as flour: to make bread, cakes, puree, flour for pizzas, pies.

Min. order quantity: 100pcs


per kg

For larger quantities or for any bulk order,please contact us by email and specify your request.


Sweet potato is native to India and South America. The sweet potato is famous and when it is ground it provides a flour appreciated by its nutritional level higher than the wheat. The potato is particularly rich in vitamins B6 and C, copper and manganese. She is a good source of potassium. It contains a large amount of beta-carotene precursor of vitamin A.

… Other gluten-free flours such as Millet, coral lens …. are at your disposal


Granola with sweet potato flour

Beforehand, your oven must be heated in Therm. 6 (180 ? C) for 15 minutes of cooking.


  • 200g sweet potato flour
  • 100g butter cut into small cubes
  • 1 egg & 1/2 sachet of vanilla sugar
  • 60g powdered red sugar
  • 50g of milk chocolate
  • 3 scoops of Xanthan Powder
  • 1 sachet of bicarbonate


  • Food film to cover the dough
  • Traditional oven
  • A large salad bowl or the bowl of a robot


  • In the bowl, mix the brown sugar, the 1/2 sachet of vanilla sugar and the egg, mix well.
  • Add the butter that has been cut into small cubes.
  • Sift the flour and yeast and add to the previous mixture. Add the powder of?Xanthan. Stir well to obtain a homogeneous paste.
  • With this paste, make a sausage like a long tube. To film the roll with the food film and to place it in the refrigerator during 1h30.
  • Remove the pudding from the fridge, remove the film and cut thin slices approximately 1 cm thick.
  • Cook the different slices on a baking tray in the oven at 180 ? C for 15 minutes.
  • Once the slices are cooked, take them out and leave to cool.
  • While the cookies are cooling, melt the chocolate in a bain-marie.
  • Soak one side of the biscuit in the chocolate and let the chocolate dry and serve cold.

Very good tasting!

Golden brioche with sweet potato flour

5 minutes before baking your golden bun, preheat your oven to Therm. 6 (180 ?) for 30 minutes of cooking.


  • 250g sweet potato flour
  • 100g of soft butter
  • 3 eggs + 1 egg to make the gilding
  • 5g of salt 25 g powdered brown sugar
  • 60g powdered red sugar
  • 10g of baker’s yeast
  • 3 spoons of Xanthan Powder


  • Food film to cover the dough
  • 1 round or cake mold according to your choice
  • a small pastry brush to brown the brioche
  • Traditional oven
  • A large salad bowl or the bowl of the baking robot


  • In the salad bowl or baking machine bowl, combine the brown sugar, sweet potato flour, salt and baker’s yeast.
  • Add the 3 eggs while continuing to knead the dough.
  • Gradually add the butter little by little and mix well to incorporate the butter for 5 minutes and add the Xanthan powder. Mix well to obtain a homogeneous paste.
  • Cover the dough to make it look like a ball and let it swell at room temperature without drafts for 2 hours.
  • After this break, degas the dough (that is to say, work a little for 5 minutes) to restore its starting volume and replace in the bowl or the bowl of the robot. Cover the bowl or bowl with a cling film. Place the salad bowl in the fridge for 2 hours or all night according to your taste.
  • Remove the bowl or salad bowl from the fridge, with the dough, make small balls of the same size. Place them side by side in a round or cake mold. Cover with a clean cloth to allow it to swell again for 1 hour at room temperature or in your extinguished oven where you have placed a bowl of hot water.
  • Beat the remaining egg and brown the brioche with the pastry brush, wait 5 minutes and rewrap your brioche before baking for 30 minutes, serve hot or cold.

Very good tasting!


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