This paleo sweet potato bread is the perfect healthy and quick breakfast or dessert. It’s gluten, grain and refined-sugar free, lightly coconut sugar, and so easy to make.
Packed with fall spices and wholesome ingredients, this healthy sweet potato bread is gooey, soft and fluffy, you can’t even tell it’s paleo, gluten-free and dairy-free.
A few of my favorite quick dessert breads you may also like:
Don’t let the word ”bread” scare you off from this recipe.
This paleo sweet potato bread is loaded with nutrients that contribute to a healthy diet. It’s filled with fiber, complex carbs, healthy fats, and tons of vitamins and minerals.
Eliminating white flour in paleo baking recipes can make it tricky to achieve that characteristically soft, doughy texture that bread is known for.
I made a few tweaks with this recipe so that it doesn’t include white flour or white sugar, but I was still able to achieve that incredibly soft, fluffy texture.
Ingredients for Paleo Sweet Potato Bread
- Sweet potatoes (to make puree)
- Almond Butter
- Almond Flour
- Coconut Flour
- Coconut Sugar
- Pumpkin Seed & Pecans (optional)
My favorite sweet potato to use for the puree is a Japanese yam.
The puree is super easy to make, but you could purchase canned yams if you want to cut out a step from this recipe.
To make the puree, you will first need to soften the yams with any of the 3 methods below:
Add water to a large pot (about 1 inch high), then add whole sweet potatoes in the pot.
Bring to boil, then let it simmer on low for an hour or until soft enough to poke through with a fork.
Poke a few holes on the sweet potatoes. Then cook on a High-pressure setting for 10 minutes.
Poke a few holes on the sweet potatoes. Then bake for an hour or until soft enough to poke through with a fork.
How to Make Paleo Sweet Potato Bread
This recipe is pretty easy to make.
First, whisk together all the wet ingredients in a large bowl.
Then, add the dry ingredients.
Fold in some pecans if you’d like.
For best results, sift your dry ingredients before measuring and adding them to the wet.
Sifting the dry ingredients before measuring provides a more accurate measurement (very important for baked goods) and also helps all of the dry ingredients blend together seamlessly by breaking down any clumps.
Tips on Measuring Ingredients
When measuring dry ingredients, you are going to be mostly using measuring cups and spoons.
You want to pack your dry ingredients tightly into the cups and then level off using the back of a knife or other flat utensil.
Note: Occasionally recipes may give you a measurement by weight; for this, you would need a kitchen scale (you do NOT need that for this recipe).
How To Serve This Paleo Sweet Potato Bread
I really love how versatile this recipe can be.
It can make a great dessert when served with ice cream on top or even as breakfast by adding your favorite toppings:
- nut butter
- cacao nibs
- vanilla bean ghee
You could also top it with my favorite vegan cashew cream cheese frosting for a decadent delight!
I like to top the bread with pumpkin seeds and pecans for a nice crunch, but feel free to add anything you like!
Some other great options would be your favorite chocolate chips, toasted coconut flakes, raisins, etc.
For a more savory option, you could slather some butter or ghee on top and serve it as a side for lunch or dinner.
How to Store Sweet Potato Bread
You can keep your bread in an airtight container in the fridge for up to 5 days.
If you wish to keep it longer, wrap the bread in individual slices and store in the freezer for up to 2 months. Make sure to wrap tightly to prevent freezer burn!
What’s your favorite way to eat sweet potato bread? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You may also like these other paleo dessert recipes:
Sweet Potato Bread (Paleo, Gluten Free)
- 1 cup Sweet Potato Puree *
- 3 eggs
- 1/2 cup almond butter
- 1/4 cup coconut sugar **
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- 1/4 cup raw pumpkin seeds and pecans
- Preheat the oven to 350 F degrees.
- In a medium mixing bowl, whisk together eggs, almond butter, and sweet potato puree.
- In a separate bowl, combine almond flour, coconut flour, coconut sugar, pumpkin spice, and baking soda.
- Add dry ingredients to wet ingredients and mix until completely combined.
- Gently mix in pumpkin seeds and pecans (optional)
- Pour batter into prepared pan and top more pumpkin seeds, pecans and coconut sugar (optional).
- Bake for 40-45 minutes, until a toothpick inserted in the center, comes out clean.
- Let cool in the pan for 5 - 10 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
- Slice it and Enjoy!
- Yes, You can make your own pumpkin spice: 4 tsp cinnamon, 1 tsp ginger, 1 tsp clove, 1 tsp nutmeg!
- Instructions on how to make sweet potato puree in the post.
- Add up to 1/2 cup of coconut sugar you want to make it a dessert sweet potato bread.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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