I made you a dessert recipe. In January. It’s true.
Don’t worry though, I made these healthy…ish. They are totally healthy January approved, at least in my book anyway!
Plus, it’s Monday, and we all need a little something sweet to celebrate making it through our first week of 2018.
And yes. I did write 2015, then 2017, before finally settling on 2018. Jeez louise.
You guys? I cannot tell you how happy I am that it’s Monday. I know right? Last week was a long (short) week back after the holidays. It was a week filled with mostly good things. Good things, but honestly mundane things. I cleaned my apartment from the first time, which involved scrubbing walls and wiping down cabinets. You know, those things that, as a kid, you do not think about are things you have to clean, but figure it out anyway. I finished all of my graduate apps (hallelujah!). Plus I spent a good amount of time working on a new project for 2018. Along with maybe just a little stress (but then that’s nothing new).
One of my goals for the new year is to try to be as positive as possible, which for me is pretty hard. I tend to focus more on the negative, but 2018 is going to be the year I work at changing that! I bought myself this gratitude journal to try and remind myself of all of the important and wonderful things I have in my life. Here is to hoping this works! What goals/resolutions are you guys making this year?
But wait, I’m getting way ahead of myself here. First, I need to tell you about this sweet potato bread and its deliciousness!
I just listened to this whole podcast (it’s called The Sporkful! Have you listened?) where they spoke about the vast superiority of sweet potato pie to pumpkin pie. Now, to be completely honest here, I’ve never had sweet potato pie. But, judging from the taste and texture of this grain free bread, I can totally see where they’re coming from. Normally, as I’ve stated before, my desserts all revolve around some sort of warmed cinnamon apple situation. I’ve been all about the quick breads lately and this, dear friends, is TOO DANG DELCIOUS.
Apparently, Google claims there are 5.7 million ways to make pumpkin bread, so naturally I felt the same of sweet potato bread. What could I possible add to the conversation?I fell into this trap that, since there are , something I hadn’t realized until I Snapchatted* and/or storied making sweet potato bread a few weeks ago and have never received so many recipe requests. I didn’t get it at first — I mean, an orange veggie bread seems like the most basic thing, right?
This grain free alternative uses coconut flour to give the bread some heft. It needs a ton of moisture, so I would not advise substituting the coconut flour for anything else. Consider it an investment!
Then we add all of the spices before adding the sweet potatoes, maple syrup, and all the other good liquids out there. This bread is spicy, but SOO satisfying, especially as we come to that point in January where I want to just curl up in a ball and eat tacos. I need some spice in my life! Who’s with me?
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1/2 cup coconut flour
- 1.5 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cooked and mashed sweet potato (either from one large or two small potatoes)
- 4 large room temperature eggs
- 1/3 cup maple syrup
- 3 tablespoons melted and cooled coconut oil
- 1.5 teaspoons vanilla
- 1/2 cup walnut, chopped
Preheat oven to 350 degrees fahrenheit. Line a 9x5 loaf pan with parchment paper and spray with cooking spray
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 until well combined. Add mashed sweet potatoes, 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. Add chopped walnuts, reserving a few for the top, and stir to mix.
Pour batter into the prepared loaf pan, and smooth out the top with a spoon or knife. Top with reserved walnuts. 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.