Why I Love Sweet Potatoes:

I love to bake with sweet potatoes ( I have about 50 sweet potato recipes on my blog…) because they are so versatile. Whenever you have some extras sitting around the kitchen, there’s so many options. Plus they’re really inexpensive making the recipe more affordable. Also they’re packed with vitamins and nutrients.

I have a problem of eating too many sweet potatoes, the palms of my hands sometimes turn orange because of all the beta carotene in them haha. That’s the only downside of being sweet potato obsessed. If you look at Eli’s hands compared to mine, it looks like I had a bad turn at putting on self tanner. Carrots can also do this to you too. It’s not really a bad thing, just a funny thing that can happen.

Topping Ideas:

The only point of making a bread is for the toppings, right? The star of the show is always what you choose to top it with! I went with grass fed butter here but the options are limitless. You could: add some nut butter, add some banana, honey, warmed fruit- blueberries would be delicious, or some cinnamon and coconut sugar. I used some leftovers from this bread with a caramelized bananas- absolutely amazing!

Baking Tips:

Anyone else hate when they pour batter into a pan lined with parchment paper and it folds up all weird? Then your bread ends up a weird shape or you’re struggling to smooth it back out. I like to clip the parchment paper to the sides of the pan, pour the batter in, smooth the batter out, and then remove the clips before baking. It makes the process way smoother and an easier way to do things!

Other Paleo Breakfast Ideas:

Paleo Sweet Potato Pancakes

Paleo Sweet Potato Waffle

Pumpkin Paleo Donuts

Shop The Recipe

Maple Sweet Potato Bread

This healthy, maple sweet potato bread is gluten free and paleo making it the perfect healthy breakfast. A delicious fall breakfast that the whole family will love. #paleo #glutenfreebreakfast #paleobreakfast #easyhealthyrecipes

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Ingredients

3 eggs

1 1/2 cup mashed sweet potato (cooked and peeled)

1 1/4 cup almond flour

1/2 cup coconut flour

1/3 cup melted ghee or butter

1/2 cup maple syrup

1 tbsp cinnamon

1 1/2 tsp baking powder

2 tbsp collagen*

Method

1. Preheat oven to 350F
2. In a bowl, whisk your eggs
3. Then add in: sweet potatoes (cooked, peeled, mashed) + almond flour + coconut flour and mix together.
4. Add in the maple syrup, melted ghee, cinnamon, baking powder, and collagen.
5. Mix together well with a hand mixer or immersion blender.
6. Line a loaf pan with parchment paper and add the batter to the pan.
7. Smooth it out with a spatula so it’s even across the top.
8. Bake for 55-60 minutes.
9. I topped mine with a little organic butter.
10. Store in the fridge for 4-5 days.

Notes

*optional

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