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Thick slices of sweet potato bread stacked on a floral plate next to three teacups.
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4.34 from 15 votes

Paleo Sweet Potato Bread

This paleo sweet potato bread is gluten free, dairy free, and refined sugar free. It's warmly spiced and lightly sweetened with raw honey.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 226kcal

Equipment

  • Blender or food processor
  • Parchment paper
  • Medium sized loaf pan

Ingredients

  • 1 3/4 cups cooked sweet potato (cooled and skins removed)
  • 1/2 cup raw honey
  • 6 eggs
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon orange zest
  • Pinch of salt
  • 1 cup coconut flour
  • 1 teaspoon baking soda

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the sweet potato, raw honey, eggs, extra virgin olive oil, vanilla extract, cinnamon, nutmeg, orange zest, and salt to a blender or food processor and process/blend until mixed.
  • Transfer to a large mixing bowl. Add the coconut flour and baking soda and stir to combine.
  • Spoon the batter into a parchment lined medium sized loaf pan (mine is 9.25 x 5.25 x 2.75 inches) and bake for 55 minutes (or until cake tests done with a toothpick) at 350 degrees Fahrenheit.

Notes

  • This recipe calls for cooked sweet potato. Simply steam, boil, or bake sweet potatoes until tender before adding them to the blender or food processor.
  • Store this paleo sweet potato bread in an airtight container in the fridge for up to five days or freeze it for up to six months.

Nutrition

Calories: 226kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 186mg | Potassium: 124mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3445IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg