The Halloween decorations are on display and pumpkin everything is on the menu, but you’re not quite ready for fall. Though it seems hard to ignore, you can easily conquer the seasonal shift. All you need is a taste of sweet potato bread. Instead of the overrated pumpkin, this recipe calls for warmer fall favorites, like mashed sweet potato, honey, cloves and cinnamon. But, true to transition, the light-and-fluffy loaf gets topped off with toasted coconut – a sweet tribute to those fading summer days. Enjoy a slice for breakfast with a cup of iced coffee…or, when you’re ready, a steaming pumpkin spice latte.
2 cups almond flour
1 cup mashed sweet potato
1/3 cup honey
3 Tbsp. coconut oil
1 tsp. cloves
1 tsp. cinnamon
3/4 cup almond milk
1 cup unsweetened shredded coconut
- Preheat oven to 350 degrees F and coat a loaf pan with non-stick cooking spray or coconut oil.
- In a large bowl, combine all ingredients, except shredded coconut. Stir until smooth and well combined.
- Pour batter into prepared loaf pan and top with shredded coconut.
- Bake 60-80 minutes, or until coconut is golden and a toothpick inserted in the center comes out clean.