A staple ingredient in my kitchen, sweet potatoes are one of those foods that you can do so much with! From wedges to fries, mash, to brownies, there is just no stopping this vitamin packed vegetable. Full of nutritional value sweet potatoes are a great alternative to normal potatoes, and once you try them there’s just no going back.
Living a gluten free lifestyle has given me so much more energy, but as a bread lover, I really miss indulging in a delicious baguette or chicken salad sandwich! My latest recipe is an adaptation of one that I came across online, and combines two of my favourite things: sweet potato with bread. I give you, Sweet Potato Bread!
Makes 1 loaf
1 large sweet potato (around 400g)
1 tbsp coconut oil
300g ground almonds or almond flower (I used a bit of both)
1tbsp gluten free baking powder
3 free range eggs
Pinch of Himalayan salt
Preheat your oven to 150C or gas mark 6. Peel and cut your sweet potatoes into small pieces and steam until extremely soft. If you are using ground almonds rather than almond flower, grind your almonds in a food processor to make a very fine crumb, and pour into a separate bowl. In a food processor, mix the eggs, oil and sweet potato until they form a runny mixture. Spoon into a bowl and mix with the ground almonds.almond flower, baking powder and salt. Pour the mixture into a loaf tin lined with baking paper and place into the oven for approximately 1 hour 10 minutes. Leave to cool before slicing and store in an airtight container.