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SWEET POTATO BREAD, Dairy-free and Grain-free

This Sweet Potato Bread is made using coconut flour, which compliment the sweet potatoes perfectly. 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. With a superfood like sweet potatoes, loaded with nutrients and flavor, you can have your cake and eat it too! (cake-like bread, that is) Enjoy!
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 3 hours 15 minutes

Ingredients
  

  • 1/2 cup + 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 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
  • 1 cup Baked Sweet Potatoes mashed (approximately 2 medium-sized)
  • 1 large very ripe banana mashed
  • 1/2 cup chopped pecans
  • extra chopped pecans for topping
  • pecan pie energy bites for crumble topping, find recipe here

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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.
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