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I always find myself with an excess of sweet potatoes in my pantry or already cooked in my refrigerator, and I just can’t stand wasting food! That’s what drove me to create this pumpkin sweet potato bread recipe, and now I’ve just been making it all the time because it’s so addicting… sweetened with maple syrup and coconut sugar, this sweet potato bread is paleo approved yet so yummy. If you’re looking to make your entire house smell amazing, definitely try this out!

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Here’s what you’ll need:

• 2 cups cooked, peeled sweet potatoes
• 3 eggs
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil or ghee
• 1 tsp vanilla extract
• 2 cups almond flour
• 1/4 cup coconut sugar
• 1 tsp sea salt
• 1 tsp baking soda
• 3 tbsp pumpkin pie spice

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PUMPKIN SWEET POTATO BREAD

Ingredients:

• 2 cups cooked, peeled sweet potatoes
• 3 eggs
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil or ghee
• 1 tsp vanilla extract
• 2 cups almond flour
• 1/4 cup coconut sugar
• 1 tsp sea salt
• 1 tsp baking soda
• 3 tbsp pumpkin pie spice

Instructions:

1. Preheat oven to 350 degrees and line a loaf pan with parchment paper.
2. In a large bowl, mix together sweet potatoes, eggs, maple syrup, coconut oil and vanilla until combined.
3. In a separate bowl whisk together all remaining ingredients. Combine with wet ingredients until fully incorporated. Evenly pour the mix into the loaf pan and smooth out the top.
4. Bake for 1 hour to 1 hour and 15 minutes. The top should be browned and a toothpick should come out clean when the bread is done. Slice into 8-10 pieces and enjoy!

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