Sweet Potato & Almond Loaf

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Cooking & Recipes

When the weekend rolled around I had a hankering to hit the kitchen and get my bake on. I had my eye on something savoury that would take care of the glut of sweet potato lurking in the pantry, and after a firing up the Google machine I came across this loaf and knew it was the one. It’s a winning combination of sweet and nutty, with no flour or sugar in sight, so is super light and wholesome to boot. It’s lovely on its own, slightly toasted with a drizzle of honey, and also goes down a treat with poached eggs and avocado if you’re after more of a breakfast extravaganza.



Preheat the oven to 160°C, and line and grease a rectangular loaf tin. Using a food processor, mix together 400g of cooked and pureed sweet potato with 4 eggs and 50g of melted coconut oil. Pour into a bowl and add 300g of ground almonds, a teaspoon of baking powder, and a good pinch of salt. Pour the mixture into the pan, and sprinkle the top with halved almonds, pepitas, sunflower seeds, and a sprinkle of coconut flakes, or any mix of nuts and seeds you fancy. Bake for an hour and 15 minutes.



Recipe adapted from Get The Glow by Madeleine Shaw.


One thought on “Sweet Potato & Almond Loaf”

  1. Pingback: Golden Chia Bread | the gingham

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