SWEET POTATO BREAD

I think we eat sweet potatoes about 4 days a week - maybe more. I love everything about them, and because they are full of vitamins B, C, D, potassium, magnesium and beta-carotene, I have no limits. They are such an easy root vegetable to cook with as they are delicious when prepared in many different ways. One thing I have never used sweet potatoes for is bread. As it was Passover, and typical Passover cakes are unhealthy and full of sugar, I decided I would bake something delicious and healthy for my parents. I boiled a few sweet potatoes and used coconut flour and almond flour as the base. It was such a hit! I think this bread can be made a bit more sweet using natural sugars such as coconut sugar, or you can leave it a bit more savory and still top it with something sweet!

Ingredients: 

2 medium sweet potatoes, roasted or boiled and peeled

3 eggs or 3 chia eggs

1 cup unsweetened almond milk

2 tbsp extra virgin olive oil

1 cup coconut flour

1/2 cup almond flour

1/2 coconut sugar (optional)

1 tbsp baking powder

1/2 tsp salt

1 tbsp ground cinnamon

1 tbsp ground ginger

1 tbsp ground nutmeg

1 tsp ground turmeric

Directions:

Preheat the oven to 400F. Boil or roast the sweet potatoes until soft. Peel off the skin, and mash the flesh in a mixing bowl. Add the almond milk, eggs or chia eggs, olive oil and sugar if using, and mix well. In a separate bowl, mix the coconut flour, almond flour, baking powder, cinnamon, ginger, nutmeg and turmeric. Pour the flour mixture in the wet mixture and mix until combined. Pour the batter into a greased loaf pan  and bake for about 45-50 minutes.