Sweet Potato Bread
Nutrition Facts
10 Serving Per Container
Serving size 1 slice
| Amount Per Serving | ||
|---|---|---|
|
Calories |
170 |
|
| % Daily Value* | ||
| Total Fat 10 g | 13% | |
| Saturated Fat 5 g | 25% | |
| Cholesterol 75 mg | 24% | |
| Sodium 180 mg | 8% | |
| Total Carbohydrate 17 g | 6% | |
| Dietary Fiber 4 g | 13% | |
| Sugars 9 g | ||
| Includes Added Sugars | % | |
| Protein 5 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 4% | |
| Iron | 6% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 cup Sweet Potato, cooked & mashed
- 4 Eggs
- ½ cup Coconut Flour
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 1/3 cup Maple Syrup
- 3 tbsp Coconut Oil
- 1 ½ tsp Vanilla Extract
- ½ cup Walnuts, chopped
Method of Preparation
Step 1
Preheat oven to 350°F. Line baking loaf pan with parchment paper. Lightly coat with cooking spray.
Step 2
Whisk together dry ingredients (except for chopped walnuts).
Step 3
In a separate bowl, whisk eggs. Add maple syrup, coconut oil, vanilla extract and mashed sweet potato. Mix well.
Step 4
Add dry ingredients and mix.
Step 5
Pour into loaf pan and smooth top of batter.
Step 6
Top with walnuts.
Additional Toppings: chia seeds, nuts or dark chocolate chips.
Step 7
Bake for 40 minutes, or until a toothpick comes out clean. Allow to cool for approximately 15-20 minutes.
