Maple Sweet Potato Bread

truth be told, it's more cake-like than bread -soft and crumbly

truth be told, it’s more cake-like than bread -soft and crumbly

The last time we took Dog to the vet with his skin problems, the guy told us to put him on a pork-and-sweet-potato only diet.

Given that these are generally considered to be hypoallergenic foods, it made sense….

….until I did a bit of digging and discovered that Dog’s problem may well be exacerbated by a yeast overgrowth. Guess what feeds yeast?

carby...in a good way

carby…in a good way

Carbs like sweet potatoes *facepalm*

So we switched things up (replacing them with low GI veggies) and he seems to be doing better. Great for Dog, but not so great for me who now has a glut of leftover sweet potatoes and no earthly idea how to eat them all.

So my thoughts turned to cake (as they often do) and it was a short hop from cake to this lovely, moist, autumnal loaf.

Maple Sweet Potato Bread

  • 1 medium sweet potato, peeled and diced
  • 1/2 cup coconut flour
  • 1/2 cup coconut oil, melted
  • 2 large eggs
  • 1 tbsp almond butter
  • 1/4 cup raisins
  • 1/4 cup pecans
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 3 tbsps maple syrup
  1. Place the potato in a pot of boiling water and simmer until tender (about 15 minutes). Drain and set aside to cool.
  2. Blend the potato in a food processor along with the coconut oil and maple syrup until very smooth.
  3. Whisk together the eggs, almond butter, cinnamon and nutmeg. Stir in the sweet potato.
  4. Sieve the coconut flour into a separate bowl then add the potato mixture to the flour, it should form a thick batter (be careful not to over-stir or it will dry out). Fold in the pecans and raisins.
  5. Spoon into a 9in x 5in greased or lined loaf tin and bake at 375 for 25-30 minutes.

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10 thoughts on “Maple Sweet Potato Bread

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