I’m not lying when I say I could eat sweet potatoes every single day, forever. Not only are they one of the healthiest, most nutritious foods you can put in your body, but they are also so versatile. Seriously, any meal you can think of can probably be made healthier and tastier by adding sweet potatoes; they fit perfectly into breakfast, lunch, dinner, and dessert.
The majority of the time, I eat my sweet potatoes savory by chopping and roasting them in the oven and seasoning with salt and cayenne; however, lately I’ve been all about the quick breads and muffins. I make them lower carb with almond or coconut flour, and they make the best breakfast, dessert, or snack.
This Sweet Potato Bread recipe is so easy and addictive. It tastes like fall, and this morning when I ate a slice with my morning coffee, I was in heaven. It may not technically be fall yet, and I may be anxious to throw on a flannel and visit a pumpkin patch, but this sweet potato bread takes me to a magical place where I feel like Thanksgiving is tomorrow. And that’s a wonderful place to be 🙂
So, if you’re as anxious for the cooler weather as I am, you’ve gotta try this recipe!
Begin by combining your coconut flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a small bowl and whisking together. I love coconut flour, but it can be tricky to work with. It absorbs a lot of the wet ingredients, so you don’t need very much.
One of the reasons I love it so much is it’s cheap! A lot of grain free flours can get pricy, but a package of coconut flour is only a little over 3 dollars in my local grocery store. You can also find it for a great price on Amazon (NOW Foods Organic Coconut Flour,16-Ounce). I love that at that price, I can experiment with it, and not get too upset if the recipe is a flop.
Once you’ve combined the dry ingredients, in a larger mixing bowl, combine your wet ingredients: eggs, mashed sweet potato, maple syrup, and coconut oil. Whisk to combine.
Add your dry ingredients to the wet ingredients and stir until smooth.
Fold in the pecans.
Then, transfer to a prepared loaf pan. Use a spatula to smooth the top and make sure the batter is evenly dispersed across the pan. Bake at 350 degrees for about 40-45 minutes until a toothpick inserted in the center comes out clean (and the middle appears set).
Allow the bread to cool in the pan for about 15 minutes before flipping over to remove. Serve right away or store in an air tight container to enjoy throughout the week. This bread also freezes well if you wrap slices individually in plastic wrap and place in a freezer bag.
I hope you enjoy! Let me know what you think!
Sweet Potato Bread
1/2 cup coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp salt
1 cup mashed sweet potato
1/3 cup pure maple syrup
3 tbsp melted coconut oil (melted when measuring)
1 cup chopped pecans
1. Combine coconut flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a small bowl. Whisk to combine.
2. In larger mixing bowl, combine eggs, mashed sweet potato, maple syrup, and coconut oil. Whisk until smooth.
3. Add dry ingredients to wet ingredients and stir to combine. Fold in chopped pecans.
4. Add batter to prepared bread pan and bake at 350 degrees for about 40 minutes until the center is set and a toothpick inserted in the middle comes out clean. Allow to cool in pan for 15-20 minutes before removing.