Slice into this sweet potato loaf with cozy cinnamon, maple syrup, and a creamy maple-coconut icing!
Sweet potatoes are a versatile root vegetable to bake with and are naturally sweet in taste. Rich in fiber, they’re great for your digestive health and are hearty enough to keep you satisfied. Use them in both sweet and savory dishes, like Paleo sweet potato fries or sweet potato pancakes.
The batter is made from a base of mashed sweet potato and coconut flour, then bound together with fresh, pasture-raised eggs. Ground cinnamon, vanilla extract, and maple syrup add a rich “sweet” flavor without needing to use any unrefined sugars. Naturally gluten-free, this loaf is completely dairy-free, Paleo-friendly, and absolutely decadent.
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To get started, whisk the coconut flour, ground cinnamon, baking powder, and salt together in a small bowl. In a large mixing bowl, combine the mashed sweet potato, eggs, maple syrup, coconut oil, and vanilla extract together. Whisk well until combined.
Next, sift the dry ingredients with the wet ingredients and whisk until you get a thick batter. Fold the chopped walnuts in until evenly distributed, then pour the batter into a prepared loaf pan. Set it into the oven and bake for 40 minutes, or until an inserted toothpick comes out clean.
While the loaf bakes, prepare the icing by whisking the chilled coconut cream with maple syrup. Mix into a thick, homogeneous mixture and then place inside the refrigerator to chill. Once the loaf is done, allow it to cool for 30 minutes before removing it from the pan. Spread the chilled icing over the top and sprinkle chopped walnuts on top. Slice and enjoy!
Coconut Flour Cinnamon Sweet Potato Bread
25 mins
Coconut Flour Cinnamon Sweet Potato Bread
Felicia Lim- Loaf pan (9 x 5”)
- Parchment paper
- Small mixing bowl
- 2 large mixing bowls
For the Loaf:
- ½ cup coconut flour
- 2 t ground cinnamon
- 1½ t baking powder
- ¼ t salt
- 1 cup cooked, mashed sweet potato
- 4 large pasture-raised eggs
- 3 T coconut oil, melted
- 1½ t vanilla extract
- 1/3 cup maple syrup
- ½ cup walnuts, chopped
For the Coconut Maple Syrup Icing:
- 1 14-oz can coconut cream, chilled overnight
- ¼ cup maple syrup
- ¼ cup walnuts, chopped
- To Make the Loaf: Preheat the oven to 350°F. Grease and line a loaf pan with parchment paper.
- In a small bowl, whisk the coconut flour, ground cinnamon, baking powder, and salt together. Set aside.
- In a large mixing bowl, combine the mashed sweet potato, eggs, coconut oil, vanilla extract, and maple syrup together. Whisk well until combined.
- Fold in the chopped walnuts until they are evenly distributed.
- Pour the batter into the prepared loaf pan and bake for 40 minutes, or until an inserted toothpick comes out clean.
- To Make the Coconut Maple Syrup Icing: While the bread is baking, combine the chilled coconut cream and maple syrup in a large mixing bowl and whisk into a thick icing. Chill the icing in the refrigerator until ready to use.
- Once the bread is baked, allow the loaf to completely cool (about 30 minutes) before removing it from the pan.
- Spread the chilled icing over the loaf and top with chopped walnuts. Slice and serve immediately.
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut flour (Nutiva)
Ground cinnamon (Simply Organic)
Baking powder (Hain)
Cold pressed coconut oil (Viva Naturals)
Vanilla extract (Frontier)
Raw walnuts (NOW Foods)
Coconut cream (Native Forest)
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