Do you remember when canned pumpkin was nowhere to be found during quarantine (early fall)? Well canned sweet potato was an available alternative so I picked up a few cans of that. I went through most of the cans in the fall but I had one can left, so obvious I wanted to make something with it (6 months later).
Here's a recipe that is vegan and gluten free, or has the option to have eggs and be filled with gluten! That's the beauty of a simple recipe like this. It can be customized. Once you bake the whole batch, you'll have slices of sweet potato bread ready to go for any snack attack during the week.
I love mine heated up, with a layer of greek yogurt, then some nut butter and banana on top. I eat it with a spoon and enjoy every single bite. Just like the picture below!
Sweet Potato Bread
Prep time: 10 minutes
Total time: 70 minutes
Makes: 1 bread loaf
Egg Free Soy Free
1 (15 oz) can of sweet potato, you can also steam a sweet potato and use that
1 ripe banana, make sure it's ripe
¼ cup coconut oil, melted
1 egg or 1 flax egg, if you're using a flax egg, just mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Set aside to gel for 10 minutes, then add it.
1 teaspoon vanilla extract
2 1/2 cups gluten free flour, regular flour works too
1 teaspoon baking powder
1 teaspoon ground cinnamon⠀
1 teaspoon allspice
1/4 teaspoon salt
Preheat the oven to 350ºF.
Mix the wet ingredients in a bowl, set aside.
Mix the dry ingredients in a larger bowl.
Combine the wet ingredients into the dry ingredients until the batter comes together. Careful not to over-mix.
Transfer the batter into a parchment paper lined loaf pan.
Bake for 50-60 minutes until a toothpick domes out clean. Let cool completely (at least 20 minutes) before slicing.
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