Sweet Potato Cricket Bread / by Jess Miller

Sweet potato bread


Makes two mini loaves

 Servings ave 16


  • 1/3 cup lightly toasted ground crickets

  • 1 cup all purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking flour

  • 1 tsp salt

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/3 cup brown sugar

  • 2/3 cup white vinegar

  • 8 tbsp melted butter

  • 2 eggs

  • 1 tsp vanilla

  • 1/2 cup milk

  • 1 large baked sweet potato

  • 1 cup chopped pecan (or other nuts)


Preheat oven to 180 C and grease, then flour on two mini loaf pan or one regular loaf pan.

Combine dry ingredients including the ground crickets thoroughly.

Whisk together melted butter, eggs, vanilla, and milk.

Stir wet ingredients into dry ingredients.

Beat and lightly whisk baked sweet potato until it reaches a smooth texture and is free of lumps.

Add sweet potato and pecans to bread batter, combining only as much as necessary. Do not over mix batter.

Divide batter between two mini loaf pans or single regular loaf pan and bake for 40-45 min at 175 C.

Bake until toothpick comes out clean.