I know, you’re supposed to cool this moist and flavorful bread before slicing. But I like to enjoy it while it’s hot, even if it falls apart – it just tastes better! Sweet Potato Bread is super-easy and delicious. So full of real food goodness, it doesn’t need anything spread on top. It tastes fantastic warm for breakfast, snack, or dessert. This recipe is gluten-free, grain-free, and Paleo. You don’t need much sweetener, if any, with natural sweetness in sweet potato. This recipe is designed for you to sweeten to your taste depending on what you’re using. I used a new Lo Han sweetener called Lo Han Pure. It’s a natural sweetener made from Monk Fruit and is zero glycemic with zero calories, to give your blood sugar a break. (This is a REAL find!) Lo Han Pure is about 2x sweeter than sugar, so I used just half of the normal amount, and it was delicious. A food processor is needed to grind the shredded coconut. A digital scale is helpful to weigh the sweet potato. Makes 3 mini loaves 4.5 x 2.5 x 2, or a 9 x 9-inch square pan.
- 1 1/2 cups shredded unsweetened coconut flakes (not coconut flour)
- 1/4 cup almond meal or arrowroot powder
- 1 teaspoon baking soda
- 1/4 teaspoon and a little more unprocessed salt
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cardamom
- 4 large eggs, at room temperature
- Zest of 1/2 orange or lemon
- 2 inches fresh ginger root, chopped or grated (20 grams), or 1/4 teaspoon ground ginger
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon maple flavoring (optional)
- 200 grams raw sweet potato, in chunks. (That’s about 3/4 cup.)
- 4 tablespoons Paleo sweetener. Taste the batter and sweeten to taste. (I used 2 tablespoons Lo Han Pure, which is about 2x times as sweet as sugar. You could use Just Like Sugar Table Top natural chicory root sweetener), or your favorite sweetener.
- 1 1/2 cups nuts, soaked and toasted if possible (See All About Nuts.)
- Preheat oven to 350 degrees F. Prepare 3 small loaf pans covered with parchment paper and handles on each side for easy removal. I use office clips to hold paper in place on the sides.
- In a dry food processor, add shredded coconut, almond meal, baking soda, salt, cinnamon, cloves, nutmeg, and cardamom. Process well. Spin it for a full minute. Open the processor to redistribute the flakes, then spin again. It’s important to grind the shredded coconut into a fine flour.
- To the ingredients already in the food processor, add the eggs, zest, ginger, vanilla, maple if using, and raw sweet potato chunks. Process again very well until the sweet potato is liquefied.
- Taste the batter (Yum!) and add sweetener to taste. Process well until you’re satisfied with the sweetness level.
- Add nuts and pulse them in very briefly so they remain in chunks.
- Pour batter into 3 prepared pans. Bake for about 20 to 25 minutes. Test for doneness when a toothpick inserted into the center comes out clean.
- Cool in the pan on a rack for 1 hour. Refrigerate for quicker cooling. You’ll find this bread is easier to slice after refrigeration. Oh, never mind that – just slice it immediately, and enjoy warm!