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  11. Here’s What You’ll Need:

    🥣Wet Ingredients
    1.5 cup Mashed Cooked Sweet Potatoes (or 1 large cooked sweet potato)
    2 Large Eggs (or 2.5 flax + 5 tbsp water to make flax egg for vegan option)
    1/3 cup Maple Syrup
    3/4 cup Coconut Sugar, optional (or brown sugar)
    1/2 cup Non-Dairy Milk
    1/4 cup Coconut Oil, melted
    1 tsp Vanilla Extract

    🥣 Dry Ingredients
    2 cups Gluten-Free All Purpose Flour (that contains xanthan gum), or Regular All Purpose Flour 1/2 cup Blanched Almond Flour (not almond meal)
    Spices: 3 tsp Cinnamon, 1/2 tsp Nutmeg, 1/2 tsp Ginger
    1 tsp Baking Soda
    1 tsp Baking Powder

    Instructions
    Preheat the oven to 350F
    Combine the wet ingredients in the blender and blend until smooth. Add the dry ingredients in a large bowl and whisk to combine. Combine the wet and dry ingredients with a spatula.
    Transfer the mixture into a parchment lined 9×5 loaf pan. Bake for about 60 minutes, or until the top is golden, the loaf is springy to the touch, and a toothpick inserted in the center comes out clean.

  12. This sweet potato bread is a delicious quick bread where the base is made easily in the blender and then tossed in a bowl with flour and spices. You can roast or microwave your sweet potato, whichever works best for you. I like roasting whole sweet potatoes because it caramelizes them and enhances their natural sweetness.

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