White beans & sweet potato bread

White beans & sweet potato bread

Directions: 30 minutes
Cook time: 45 minutes
Servings: 12 tranches
Allergens: Eggs,


  • 250 ml (1 cup) sweet potato
  • ½ can of 540 ml white kidney beans, rinsed and drained
  • 3 eggs
  • 125 ml (½ cup) sugar
  • 60 ml (¼ cup) canola oil
  • 2 ml (½ tsp.) nutmeg, ground
  • 2 ml (½ tsp.) cinnamon, ground
  • 0.5 ml (1/8 tsp.) cloves, ground
  • 625 ml (2 ½ cups) all-purpose flour
  • 15 ml (1 tbsp.) baking powder

Recipe and photo are the result of a partnership project between Extenso and ITHQ to review food offerings and practices in Quebec childcare centers, Nos petits mangeurs.


  1. Preheat oven to 190°C (375°F) and place rack in the middle of the oven.
  2. Prick sweet potatoes with a fork. Bake in a large dish for 7 to 10 minutes on maximum. Half way through cooking, turn the potatoes over. Cool, empty flesh, and set aside.
  3. In a food processor, puree the white kidney beans. Add sweet potato and set aside.
  4. In a mixing bowl, beat the eggs with the sugar. Incorporate the oil and the bean and sweet potato puree. Mix until a homogenous mixture is obtained.
  5. In another bowl, combine spices, flour, and baking powder.
  6. Incorporate dry ingredients into moist ingredients using a spatula, mixing only until combined.
  7. Grease bread pans and pour mix into them.
  8. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
  9. Allow to cool on a rack, then cut the loaf into 12 slices.