Description
This flourless sweet potato bread is made with a few simple ingredients and it's completely unsweetened (no sugar added). It's soft and moist with a nutty sweet potato flavor.
Ingredients
Scale
- 1 cup mashed sweet potato (235g)*
- 4 large eggs
- 1/2 cup almond butter (just dry roasted almonds)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper.
- Add all ingredients to a blender and blend until smooth.
- Pour the batter into your lined loaf pan.
- Place the loaf in your preheated oven and bake at 350 degrees for 40-45 minutes.
- Cool the loaf for 10 minutes in the loaf pan, then transfer it to a wire cooling rack. Cool completely before slicing.
- Store loaf in a glass container in the fridge, up to one week.
Notes
*Use cooked sweet potato and remove the skin. I cut a sweet potato into cubes and steamed it in a steamer pot until tender. After steaming, cool the sweet potato and then remove the skin.