Nothing but 100% Sweet Potato Flour

Browse through different recipes, using our delicious Kiwa Sweet Potato Flour. 



4 eggs, beaten

1 cup cream 

1 1/2 teaspoon vanilla extract

1/2 cup Kiwa Sweet Potato Flour

2 tablespoons sugar

1 1/2 teaspoon baking soda

1/4 teaspoon salt

Oil for cooking


1. Mix eggs, cream and vanilla together.

2. In a separate bowl, combine Kiwa Sweet Potato Flour, sugar, baking soda and salt.

3. Slowly fold wet mixture into dry mix.

4. Heat griddle or frying pan to medium heat. Add oil.

5. Pour 1/4 cup of batter into the pan. Cook for about 2 minutes on each side or until top starts to bubble around the edges.

6. Top with bananas, maple syrup or any other topping and enjoy!



1 ½ cups gluten-free flour

1/2  cup Kiwa Sweet Potato Flour

1 tsp baking soda

1 tsp baking powder

1/2  tsp salt

2 large eggs

1/2 cup almond milk

2/3 cup brown sugar

1 cup mashed sweet potato (about 1 potato)

1/3 cup Oil

1/2 cup unsweetened applesauce



1. Microwave the sweet potato in a wet paper towel for 4-5 minutes per side. While the potato cooks, preheat and prep the batter.
2. Preheat the oven to 350 degrees Fahrenheit. Grease an 8 or 9-inch loaf pan with oil.

3. Meanwhile, mix the batter: In a large bowl, stir together the flour, Kiwa Sweet Potato Flour, brown sugar, baking soda, baking powder and salt. In a separate bowl, whisk together the eggs, then the almond milk, sweet potato puree, oil, and applesauce. Pour the wet mixture into the dry ingredients and mix.

4. Pour the batter into the prepared loaf pan. Bake for 45 minutes. Then add foil loosely on the top and bake for another 25 minutes, until a toothpick comes out clean.

5. Cool in the pan for 15 minutes. Then let the loaf cool on a cooling rack.

6. Serve warm or at room temperature.



1/4 cup cacao powder

1/3 cup plus 

1 tbsp Kiwa Sweet Potato Flour

1/2 tsp salt

1/4 tsp baking soda

1 cup dark chocolate baking chips

1/2 cup Ghee

3/4 cup granulated sugar

2 large eggs

2 tsp vanilla extract


1. Preheat the oven to 350ºF and line an 8x8 baking pan with parchment paper and set to the side.

2. Combine Kiwa Sweet Potato Flour, cacao powder, salt and baking soda in a large bowl and set to the side.

3. In a small saucepan over low heat, melt the dark chocolate chips with Ghee, whisking until smooth. Allow mixture to cool for 1 minute and then whisk in granulated sugar until smooth (about 1 minute). Whisk in the eggs and vanilla extract until combined.

4. Pour the chocolate mixture into the bowl of dry ingredients and use a large spoon to mix until combined. Batter should be fudgy and thick.

5. Transfer batter to the prepared baking pan and make sure batter is spread evenly.

6. Bake brownies for 17-19 minutes, or until a toothpick comes out with crumbs.

7. Allow brownies to cool at room temperature in a pan for 45 minutes.