Hearty Paleo Sweet Potato Bread

• Produce

  • 1/2 cup Sweet potato* - white sweet potato recommended

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tsp Honey or pure maple syrup, raw

• Baking & Spices

  • 1 5/16 cup Almond flour
  • 1 tsp Baking soda
  • 3 tbsp Coconut flour, organic
  • 1/4 Cuptapioca flour

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar, raw
  • 5 tbsp Coconut oil, organic

• Other

  • ½ tsp plus a pinch of fine grain sea salt

Found on paleorunningmomma.com

Description

Ingredients

• 4 large eggs
• ½ cup mashed sweet potato* - white sweet potato recommended**
• 5 tbsp organic coconut oil, melted and cooled to almond room temp
• 1 tsp raw honey or pure maple syrup
• 1 tbsp raw apple cider vinegar
• 1 cup + 5 Tbsp blanched almond flour
• 3 Tbsp organic coconut flour
• ¼ cuptapioca flour
• 1 tsp baking soda
• ½ tsp plus a pinch of fine grain sea salt

Directions

• Preheat your oven to 350 degrees and line an 8 x 4 loaf pan*** (medium) with parchment paper
• In a large mixing bowl whisk the eggs with the mashed sweet potato until smooth. Whisk in the coconut oil, honey or maple and vinegar until combined (dont over-beat)
• In a separate medium bowl, combine the almond, coconut, and tapioca flours, baking soda, and salt.
• Slowly and carefully mix the dry ingredients into the wet, without over-mixing the batter - mix until just moistened.
• Transfer the batter with a rubber spatula into the parchment lined loaf pan, and bake in the preheated oven for 1 hour (you can check around 50 minutes - the top of the loaf should be nicely browned and a toothpick inserted in the center should come out totally clean.
• Allow the loaf to cool for about 10 minutes in the load pan, then transfer (grabbing both sides of parchment paper) to a wire rack to cool for at least 1-2 hours before slicing.
• Store leftovers in the refrigerator, tightly wrapped in plastic or parchment paper, and enjoy! This bread is great toasted with nut butter, pastured butter, with eggs, or even as a sandwich bread.