Paleo Cinnamon Spice Sweet Potato Bread

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Sweet potato or yam, Cooked & Mashed

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1/2 cup Coconut flour
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on sunnysideups.org

Description

Ingredients

• ½ cup Coconut Flour
• 1 ½ teaspoon Cinnamon
• ½ teaspoon Nutmeg
• ½ teaspoon Cloves
• ½ teaspoon Baking Powder
• ½ teaspoon Baking Soda
• ¼ teaspoon Salt
• 1 cup Cooked & Mashed Sweet Potato or Yam (about 1 large or 2 small)*
• 4 Large Eggs
• ⅓ cup (or ½ cup) Maple Syrup**
• 3 Tablespoons Melted Coconut Oil (measure in melted state)
• 1 ½ teaspoon Vanilla Extract

Directions

• Preheat oven to 350 degrees F. Spray an 8.5x4.5-inch loaf pan with nonstick cooking spray and line with wax paper. Set aside.
• In a small bowl, whisk to combine Coconut Flour, Cinnamon, Nutmeg, Cloves, Baking Powder, Baking Soda, and Salt. Set aside.
• In another large mixing bowl, whisk Eggs. Add in Mashed Sweet Potato/Yam, Maple Syrup, Coconut Oil, and Vanilla, and whisk very well to combine. There may be some small lumps from the sweet potato, and this is ok.
• Pour dry ingredients into the bowl of wet ingredients, and stir well to combine.
• Pour batter into the prepared loaf pan, and smooth out the top with a spoon or knife.
• Bake for 38-42 minutes, uncovered, until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Allow bread to cool in the pan, on a wire rack for about 20 minutes before removing to a wire rack to cool completely.
• Carefully peel away the wax paper before slicing.
• Makes 1 loaf.
• Store bread in a tightly sealed container, in the refrigerator, for up to 1 week. Bread freezes well, in a ziplock freezer bag, up to 3 months.