Sweet Potato Bread

  • 1 cup roasted sweet potato flesh (approximately 200 grams cooked weight)
  • 1 cup coconut flour
  • 1 cup full fat greek natural yoghurt or coconut yoghurt
  • 1/4 cup maple syrup
  • 6 eggs
  • 1/2 teaspoon bicarb soda

Preheat your oven to 175°C or 350°F. Grease and line a loaf tin.

Place the sweet potato, coconut flour, yoghurt, maple syrup and eggs into your processor and blend until the mixture resembles a smooth, runny batter. Add the bicarb soda and mix to combine. Pour the mixture into your prepared tin and bake for 45 – 50 minutes.

Remove from the oven and cool in the tin for 10 minutes before gently transferring to a cooling rack. Allow to cool completely prior to cutting.
Slice. Serve. Eat. Enjoy.