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.