Last weekend, I was packing up for my Spring Break trip, I realized I had 3 cooked sweet potatoes left in my fridge. I didn’t want to pack those up, but I hate wasting food. The solution? A quick and easy gluten free Sweet Potato Bread.
I based my recipe off of Dianne Sanfilippo’s from Balanced Bites for Grain-Free Pumpkin Muffins.
makes 1 loaf- serves 4-6+ depending on if it’s a breakfast/snack portion.
- 1/2 cup coconut oil
- 2 eggs, beaten
- 1 tsp vanilla
- 3 cooked sweet potatoes (mine were relatively small, and gave about 1 1/2 cups), mash them*
- 1/4 cup Truvia baking blend** (substitute honey/maple syrup if you are strict paleo/primal)
- 1/2 cup coconut flour
- 1/2 tso baking powder
- 2 tsp cinnamon (or to your taste!)
- dash of salt
- Preheat your oven to 400 degrees F.
- Prepare a bread pan, or a muffin tin. This recipe made one loaf of bread perfectly. Grease with butter/coconut oil.
- Combine wet ingredients in a large mixing bowl together until well beaten: coconut oil, eggs, vanilla, mashed sweet potatoes and Truvia.
- Measure dry ingredients (coconut flour, baking powder, and cinnamon) and slowly combine them into the wet. Beat them with a whisk or fork to make sure it is smooth and not lumpy.
- Pour batter into the pan (or muffin tin) and bake for approximately 15 minutes, or until a toothpick comes out clean.***
* You can substitute one 15 oz can of pumpkin puree (not pumpkin pie filling) and it should come out similarly.
**I didn’t want this super sweet, so you can adjust the sugar to your liking.
***For me, the bread continued to harden after it came out of the over, so don’t worry if it’s a little mushy when you take it out.
Enjoy! This bread is great with nut butters, bananas, honey, eggs.. anything your heart desires!