Spiced Sweet Potato Bread

This delightful healthy spiced sweet potato bread is so easy to make and is full of wholesome ingredients. I make it on a Sunday so I can have it for breakfast during the week. Sweet potatoes are a rich source of fibre as well as containing many vitamins and minerals including iron, calcium, selenium, and they're a good source of most of B vitamins and vitamin C.

Spiced Sweet Potato Bread

Ingredients

1 cup is 2.36dl

• 2 tablespoons coconut oil (virgin, cold pressed)

• 2 large sweet potatoes, peeled and thinly sliced

• 1⁄2 cup coconut flour

• 1 tablespoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1⁄2 teaspoon ground mace (optional)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/8 teaspoon sea salt

• 4 large eggs

• 1⁄2 cup almond butter

• 4 tablespoons unsalted butter, melted.

• 1 teaspoon almond extract
  

Directions

Preheat the oven to 180 degrees Celsius (350°F). Grease a 23cm by 13cm (9- by 5-inch) loaf pan with the coconut oil.

Cut a piece of parchment paper (baking paper) to fit in the bottom of the pan and lay the parchment in the pan.

Place the sweet potato slices in a medium saucepan and cover with a little water. Bring to a boil over high heat and cook until tender, about 5 minutes. Drain the potatoes in a colander, then return the slices to the saucepan.

Using a potato masher, mash the potatoes until smooth and allow to cool to room temperature.

In a bowl, combine the coconut flour, cinnamon, nutmeg, mace, baking soda, baking powder, and salt.

In a separate large bowl, whisk the eggs until combined. Add the mashed sweet potatoes and the almond butter, melted butter, and almond extract and whisk gently until well combined.

Add the coconut flour mixture and mix with a rubber spatula until evenly moistened.

Pour the batter into the prepared loaf pan and bake until a knife inserted into the center comes out clean, around 50 to 60 minutes. Invert the bread out of the pan onto a wire rack and allow to cool completely. Cut the loaf into slices and serve. Store tightly wrapped at room temperature for up to 4 days. Enjoy!