July 9, 2012

Maple Walnut Sweet Potato Loaf

I usually don't post more than once a day but since people are asking about this, I thought I would share. We absolutely loved it. Even Liam ate some of it. It is sweet and tastes kind of like pumpkin bread (there are sweet notes and nutmeg notes in it). There is also some hint of a maple bar because of the topping. I am definitely making this again, but a double batch for left overs since we demolished all of it. This is perfect for all of you people trying out the Paleo diet. We had it for breakfast but it would probably be great if you used a small piece for a snack or even dessert! I found it over at PaleOMG. Lots of good recipes on there and also on google. I found tons of blogs and websites with recipes on great food.

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
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 
For the topping
  • 1.5 cup walnuts, chopped
  • 1/4 cup raw honey
  • 2 teaspoons cinnamon
  • 1 teaspoon maple extract
  • pinch of salt
  • 1 tablespoon coconut oil
  1. Preheat your oven to 425 degrees.
  2. Poke holes in your sweet potato and bake for 30-40 minutes or until soft and completely cooked through.**
  3. 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.
  4. Once your sweet potato is cooked, reduce heat of oven to 350 degrees.
  5. 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.
  6. Grease two bread pans (I used bread loaf pans) and add your sweet potato mixture equally to both pans.
  7. Bake for 15-18 minutes then let cool.
  8. While the bread is baking, place a small skillet over medium heat and add your coconut oil then chopped walnuts.
  9. Let the walnuts begin to toast for a minute or two, then add your honey, cinnamon, maple extract, and pinch of salt.
  10. Mix to combine and let cook for about 1-2 minutes more.
  11. Add your sticky nut mixture to the top of your sweet potato breads.
  12. Let cool completely (the nut mixture will harden a bit) then cut and serve!
**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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