Sweet Potato Bread
Dairy-Free and Grain-Free
OH! How I love the INCREDIBLE Sweet Potato!! 🥰 My favorite vegetable…naturally sweet and packed with nutrients such as fiber, vitamins A and C, and one of the best sources of the antioxidant beta-carotene and healthy carbohydrates. I just can’t get enough of this superfood and I enjoy them all year long, not just in the fall or winter. They are tasty on their own. Usually, I bake several at a time in the oven to reheat and enjoy throughout the week. They are versatile and can be used in pies, waffles, pancakes and also in savory meals such as soups, stews, chili and even tacos! 🌮
I wanted to experiment with a dairy-free and grain-free version for people that need to exclude each from their diet or just want to eat cleaner and healthier but still enjoy a cake-like bread. It’s made using coconut flour, I thought it would compliment the sweet potatoes perfectly, and I was right. It took a few tries to get the correct texture and taste since this was the first time I’ve used coconut flour, but I’ve done all the work (and fails) so you don’t have to, so I hope you enjoy my version! This is a very moist, cake-like bread with tons of flavor and a hint of spice. It has a perfect touch of sweetness, naturally sweetened by the banana, sweet potatoes and pure maple syrup.
One last note, having done the experiments, if you want more of a spoon bread for younger or older palettes, omit the pecans and add 1/2 cup almond or coconut milk and bake at 325℉. ENJOY!
Let’s Begin!
Ingredients:
Dry:
1/2 cup + 2 tbsp coconut flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
Wet:
1/2 cup (1 stick) plant butter (melted and cooled) I use Country Crock Plant Butter with Olive Oil
4 large eggs
1/3 cup maple syrup
1 tsp almond extract (vanilla is fine also)
Fold-in:
1 cup baked sweet potatoes, mashed (approximately 2 medium-sized)
1 large very ripe banana, mashed
1/2 cup chopped pecans
Optional:
extra chopped pecans, for topping
pecan pie energy bites, for crumble topping, find recipe here
Instructions:
First things first….Preheat your oven to 400℉.
Wash and dry your sweet potatoes and use a fork to randomly poke holes around the potatoes.
Bake on a sheet pan in upper half of oven rack for 1 hour and 10 minutes, for medium potatoes.
Let cool for 15 minutes and remove skin from the sweet potato pulp and discard.
Next, place sweet potatoes in a large bowl and mash them up till a smooth consistency is achieved and set aside to cool for later use.
To save time, you can also bake the sweet potatoes a day or two before and refrigerate until needed.
Mash your banana in a small bowl and set aside.
At this point, you need to preheat your oven to 350℉ / 175℃ and prepare a 5 x 9 loaf pan by lining with parchment paper. It is very important that you use parchment paper with this recipe. The main reason is due to the coconut flour. Coconut flour absorbs moisture more than regular flour so it will stick to sides and not remove easily. Another reason is if you truly want a grain-free bread, obviously you would not want to use the normal “grease and flour” routine because all-purpose flour has grain in it.
Combine all dry ingredients together in a small bowl and set aside.
(Coconut flour, baking soda, sea salt and cinnamon.)
In a large bowl, add your eggs, melted butter, maple syrup and almond extract and mix well.
Next, add the dry ingredients to your wet mixture and combine until there are no large clumps.
Fold in the sweet potatoes, banana and pecans until well combined.
Add batter into your prepared loaf pan and spread evenly.
Sprinkle a few extra chopped pecans on top, if you wish.
For an extra crunch factor, (not to mention a punch of flavor and spice) I crumbled a couple of my Pecan Pie Energy Bites on top that I had in the fridge.
If you want to do the same, find the easy recipe here.
Bake at 350℉ for 1 hour or until toothpick inserted in center is clean or has a few moist crumbs attached.
Let cool in pan on rack for at least 30-40 minutes, then remove from pan using parchment paper, slice and enjoy.
Goes great with coffee!
Enjoy!
💜Julie
SWEET POTATO BREAD, Dairy-free and Grain-free
Ingredients
Instructions
- Start by baking your sweet potatoes:
- Preheat your oven to 400℉.
- Wash and dry your sweet potatoes and use a fork to randomly poke holes around the potatoes.
- Bake on a sheet pan in upper half of oven rack for 1 hour and 10 minutes, for medium potatoes.
- Let cool for 15 minutes and remove skin from the sweet potato pulp and discard.
- Next, place sweet potatoes in a large bowl and mash them up till a smooth consistency is achieved and set aside to cool for later use.
- Mash your banana in a small bowl and set aside.
- Preheat your oven to 350℉ / 175℃ and prepare a 5 x 9 loaf pan by lining with parchment paper.
- Combine all dry ingredients together in a small bowl and set aside. (Coconut flour, baking soda, sea salt and cinnamon.)
- In a large bowl, add your eggs, melted butter, maple syrup and almond extract and mix well.
- Next, add the dry ingredients to your wet mixture and combine until there are no large clumps.
- Fold in the sweet potatoes, banana and pecans until well combined.
- Add batter into your prepared loaf pan and spread evenly.
- Sprinkle a few extra chopped pecans on top, if you wish.
- Bake at 350℉ for 1 hour or until toothpick inserted in center is clean or has a few moist crumbs attached.
- Let cool in pan on rack for at least 30-40 minutes, then remove from pan using parchment paper, slice and enjoy.
Notes:
For an extra crunch factor, (not to mention a punch of flavor and spice) I crumbled a couple of my Pecan Pie Energy Bites on top before baking. If you want to do the same, find the easy recipe here.
