On the last night of Hanukkah, my parents have a big family gathering. I usually make coconut macaroons to bring but wanted to try something different this year. Using what I had on hand, I came up with this incredibly simple and delicious sweet potato bread. It’s free of gluten, eggs, dairy, refined sugar and can easily be made without nuts… but it’s not not free of flavor – it tastes as heavenly as it looks!
1 cup gluten-free flour
1 cup puréed sweet potato
1 tablespoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ cup coconut oil, melted
6 Tablespoons pure maple syrup
1 teaspoon vanilla
¼ cup water
1 teaspoon aluminum-free baking soda
1 tablespoon apple cider vinegar
4 Tablespoons pasture butter (or sub Earth Balance)
½ cup coconut sugar
¼ cup coconut milk
½ cup chopped pecans
Preheat oven to 350º F and grease a standard loaf pan or line with parchment paper.
In a medium mixing bowl, whisk together the flour, cinnamon, ginger, cloves and baking soda. Then stir in the puréed sweet potato, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar.
Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Prepare the praline topping by combining the coconut sugar and butter in a small saucepan. Heat until the coconut sugar is dissolved on medium heat. Then add in the coconut milk and stir until smooth. Mix in the chopped pecans and pour over the bread while the bread is still warm.