Cozy up with a warm slice of this one bowl, healthy paleo sweet potato bread! Made with almond flour, sweetened with maple syrup and spiced with a simple blend of autumnal spices. Simply mix, bake and enjoy!

Pumpkin season is fast approaching this year! While I, for one, am all about that pumpkin spice life (come at me) let’s just take a minute to appreciate the humble sweet potato before pumpkin takes centre stage once more.

Banana bread, pumpkin bread, zucchini bread – all excellent breads that I’m sure you’ve had at some point. But what about sweet potato bread? As fas as quick breads go it’s an oldie, but a goodie and an underrated one at that!

How To Make this Paleo Sweet Potato Bread

Altogether this bread is super easy to make with only 10 ingredients and can be made all in one bowl. There’s no need for any special equipment other than a large mixing bowl, a whisk and a few measuring cups. That being said you can totally blend this all together using an electric mixer or on a lower speed in a blender or food processor if you prefer.

Like with most baked goods, begin by mixing together your wet ingredients. In this case, start by whisking the eggs and then adding the sweet potato, maple syrup, vanilla and oil.

Once combined, add the remaining dry ingredients to the bowl: almond flour, baking soda, cinnamon, nutmeg and ginger. Mix well until you’re left with a thick, smooth batter with no remaining lumps.

From here all you need to do is fill a loaf tin up with your batter, top with a sprinkling of pumpkin seeds (if using) and bake. After about 40-45 minutes your bread should be baked, risen and ready to go!

FAQ’s & Tips

Can I use pumpkin instead of sweet potato?

• Yes! Instead of sweet potato you can use canned pumpkin (or homemade pumpkin puree). I haven’t tried it yet but I suspect you can also turn this into a banana bread by using mashed banana as well.

Can I use a different type of flour?

• Maybe. I based this recipe off of my paleo pumpkin bread which uses coconut flour instead of almond flour. If you’re interested in a nut free bread using coconut flour I suggest you use that recipe as a base (instead of this one) and just swap out the pumpkin for sweet potato. These recipes are very similar but do have a few key differences to make up for the varying amounts of flour used.

Can I use another type of sweetener?

• You can use honey or agave syrup instead of maple syrup.
• If it’s a liquid sweetener that is designed to be used as a 1:1 substitute for things like honey and maple it should also work.

Sweet Potato Prep – 2 Ways

Unsweetened canned sweet potato will make this recipe even easier, but you can absolutely use fresh sweet potato if needed (that’s what I use). As far as the prep goes, there’s a few ways to go about getting mashed sweet potato:

Microwave (Fast): Poke a sweet potato all over with a fork and then microwave for about 4-5 minutes until soft and tender. Large sweet potatoes will need more time than small potatoes. Once microwaved, let cool for about 10 minutes before handling and the slice the potato down the middle and scoop out the insides. The peel should easily come off at this point. Then just use a fork or potato masher to mash until smooth.

Oven (Slow): Poke a sweet potato all over with a fork and then bake in the oven for 45-60 minutes at 400°F/205°C. Remove from the oven and let cool for about 10 minutes before handling. Slice down the centre of the potato and scoop out the insides. Use a fork or potato masher and mash until smooth.

Enjoy!

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Yield: 9 slices

Paleo Sweet Potato Bread

4.8 Stars (20 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

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Cozy up with a warm slice of this one bowl, healthy paleo sweet potato bread! Made with almond flour sweetened with maple syrup and spiced with a simple blend of autumnal spices. Simply, mix, bake and enjoy!

Ingredients

• 4 eggs
• 1 teaspoon vanilla extract
• 6 tablespoons maple syrup
• 2 tablespoons (28 g) melted coconut oil
• 3/4 cup (190 grams) mashed sweet potato
• 1 1/2 cup (144 g) almond flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• pumpkin seeds for topping optional

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Heat your oven to 350°F/180°C. Grease an 8x4 inch loaf pan, or line with baking paper and set aside.
2. Beat the eggs in a medium sized bowl. Add the vanilla, maple, oil and mashed sweet potato and mix until you have a smooth batter.
3. Add the almond flour, baking soda, and all of your spices to the batter and mix until combined making sure that you have no lumps in your batter.
4. Pour your batter into the pan. Sprinkle on a small handful of pumpkin seeds (if using).
5. Place in the oven and bake for 40-45 minutes or until a knife going into the centre comes out clean. Let cool at least 5 minutes before slicing and enjoy.

Notes

I use fresh sweet potato for this recipe but you can use unsweetened canned sweet potato to make it easier.

• Microwave Prep (Fast): Poke a sweet potato all over with a fork and then microwave for about 4-5 minutes until soft and tender. Large sweet potatoes will need more time than small potatoes. Once microwaved, let cool for about 10 minutes before handling and the slice the potato down the middle and scoop out the insides. The peel should easily come off at this point. Then just use a fork or potato masher to mash until smooth.

• Oven (Slow): Poke a sweet potato all over with a fork and then bake in the oven for 45-60 minutes at 400°F/205°C. Remove from the oven and let cool for about 10 minutes before handling. Slice down the centre of the potato and scoop out the insides. Use a fork or potato masher and mash until smooth.

If you sweet potato is still pretty chunky even after mashing it you may want to consider mixing you batter in a food processor or blender on a low speed to achieve a smooth batter.

Nutrition Information:

Yield:

9

Serving Size:

1 slice
Amount Per Serving: Calories: 212Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 83mgSodium: 178mgCarbohydrates: 31gFiber: 2gSugar: 9gProtein: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Breads/Wraps Cuisine: American

More Paleo quick breads you might enjoy:

• Paleo Pumpkin Bread
• Double Chocolate Paleo Pumpkin Bread
• Paleo Zucchini Bread
• Banana Bread with a chocolate Swirl
• Everything Bagel Almond Flour Bread
• Banana Bread French Toast