Maple Walnut Sweet Potato Loaf |
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: about 4-5 (next time I am doubling
Ingredients:
For the bread
- 1 medium sweet potato (or yam) ~ equivalent to 1 cup, skin removed after baking**
- 1 cup roasted, unsalted cashews
- 6 dates, pitted (I didn't have any but it still came out great)
- 3 eggs, whisked
- 2 tablespoons raw honey
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- pinch of salt
- 1.5 cup walnuts, chopped
- 1/4 cup raw honey
- 2 teaspoons cinnamon
- 1 teaspoon maple extract
- pinch of salt
- 1 tablespoon coconut oil
Instructions:
- Preheat your oven to 425 degrees.
- Poke holes in your sweet potato and bake for 30-40 minutes or until soft and completely cooked through.**
- While your sweet potato cooks, add your dates to a food processor and pulse to combine. Then add your cashews and let run until you have paste with the cashews completely broken down and combine with the dates.
- Once your sweet potato is cooked, reduce heat of oven to 350 degrees.
- Add cashew and date mixture to a bowl, along with your baked sweet potato with the skin removed, eggs and all other bread ingredients. Mix well.
- Grease two bread pans (I used bread loaf pans) and add your sweet potato mixture equally to both pans.
- Bake for 15-18 minutes then let cool.
- While the bread is baking, place a small skillet over medium heat and add your coconut oil then chopped walnuts.
- Let the walnuts begin to toast for a minute or two, then add your honey, cinnamon, maple extract, and pinch of salt.
- Mix to combine and let cook for about 1-2 minutes more.
- Add your sticky nut mixture to the top of your sweet potato breads.
- Let cool completely (the nut mixture will harden a bit) then cut and serve!
Notes
**If you want that process to be quicker, add your holey sweet potato
to the microwave and cook on high for 3-4 minutes or until soft.
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