Ingredients

The following ingredients have 9 Servings
  • 1 cup sweet potato puree
  • 3 eggs
  • 1/2 cup coconut sugar
  • 1/4 cup melted refined coconut oil (butter or ghee also works)
  • 2 tablespoons agave nectar (honey or maple syrup works)
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup arrowroot flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon (more if desired)
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/3 cup chopped pecans

Instruction

  • Preheat over to 350F.
  • Whisk together the sweet potato puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla in a medium bowl.
  • Add the almond flour, arrowroot flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
  • Whisk until combined.
  • Line a loaf pan 8 inch loaf pan with parchment paper.
  • Transfer the batter to the loaf pan and smooth with a spatula.
  • Top with chopped pecans and bake for 40 minutes until the top is set and it bounces back when you press on it.
  • Allow the bread to cool in the pan for 5 – 10 minutes and then pull the edges of the parchment paper to transfer it to a cooling rack.