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sweet potato coconut flour bread 1
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Sweet Potato Coconut Bread Recipe

Prep Time15 minutes
Cook Time50 minutes
1 hour
Total Time1 hour 5 minutes
Calories: 180kcal

Ingredients

  • 1 cup cooked and mashed sweet potato about 1 medium potato—bonus if it’s roasted
  • 1/2 cup coconut flour don’t substitute blindly, it’s picky!
  • 1/4 cup almond flour optional but makes it extra tender
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon or more if you’re spicy like that
  • 1/4 tsp nutmeg optional, but it’s a game changer
  • 4 large eggs
  • 1/4 cup coconut oil melted, not lava-hot
  • 1/4 cup maple syrup or honey, if that’s your jam
  • 1 tsp vanilla extract
  • Optional add-ins:
  • Chopped walnuts or pecans
  • Dark chocolate chips because, duh
  • Raisins for a natural sweet pop

Instructions

  • Prep like a pro: Preheat your oven to 350°F (175°C). Grease or line a 9x5 loaf pan. Trust me, this matters.
  • Mash it up: If you haven’t already, cook and mash your sweet potato until super smooth. No chunky surprises allowed.
  • Mix dry ingredients: In a bowl, whisk together coconut flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This is your flavor base.
  • Combine wet ingredients: In another bowl, beat eggs, melted coconut oil, maple syrup, and vanilla extract. Pour in the mashed sweet potato and mix until smooth.
  • Bring it together: Gradually add dry ingredients into wet, folding gently. Coconut flour absorbs a lot of moisture—don’t panic if it seems thick. That’s normal.
  • Optional extras: Fold in nuts, chocolate, or raisins. Go wild, you earned it.
  • Bake: Pour batter into your prepared loaf pan. Smooth the top and bake 45–55 minutes, or until a toothpick comes out clean. Tip: Check at 45 min—you don’t want a burnt crown.