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Sweet potato bread:

If you haven’t tried sweet potato bread, then you must make some of this bread ASAP! And baking with sweet potatoes is one of my favorites! Because it adds a rich and creamy texture to baked goods. And gives baked goodies a cake like taste.

Ingredients you will need:

  1. Steamed sweet potatoes (I used Japanese sweet potatoes)
  2. Pasture-raised eggs
  3. Vanilla extract
  4. Vanilla bean paste (optional, but I highly suggest)
  5. Maple syrup
  6. Coconut oil
  7. Cinnamon
  8. Primal Palate Pumpkin pie spice seasoning (substitute: 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp ground cloves)
  9. Baking soda
  10. Flaxseed meal
  11. Coconut flour
  12. Pasture-raised butter

Do you have any substitutes for this recipe?

Sorry I have not experimented with substitutes for this recipe. And I would suggest making this bread as the recipe is to guarantee it will turn out the way mine did.

How to prepare the steamed sweet potatoes in the Instant pot:

I steamed my sweet potatoes in my Instant pot. Peel and chop the sweet potatoes, add trivet to the inside of the Instant pot, add 1 cup water, place the chopped sweet potatoes on trivet. And close the Instant pot, seal the valve, and set to steam function for 8 minutes. Once done steaming, quick release the pressure, drain the water, remove trivet, and with a potato masher, mash up the sweet potatoes.

But if you don’t have an Instant pot, steam your sweet potatoes either in a steamer basket, or however you typically steam your potatoes or vegetables.

Prepping the batter:

Add the eggs to a medium bowl and whisk. And then add in the cooled sweet potatoes, coconut oil, vanilla bean paste, vanilla extract, maple syrup, and mix it all up. Next, add in the dry ingredients and mix. Add the batter to a lined loaf pan and spread the batter out into an even layer. And bake 350 F for 50-55 minutes. But I checked mine at the 45 minutes since it was looking like it was browning fast. I ended up cooking mine for 5o minutes in my convection oven. But time may vary based off your oven as long as a toothpick comes out clean it should be done.


Should the batter be thick?

Yes, the batter should be a thick consistency, trust the process!


Is this bread super sweet?

No this bread is not super sweet at all. But if you prefer a sweeter bread, feel free to add more maple syrup to the batter to sweeten it up more. I like to keep mine not too sweet so that I have room to play around with the toppings I put on mine.

What should I top my bread with?

Once the bread is done baking, let it cool completely before slicing into it. And the topping are endless for this bread. Because this bread is not super sweet, you can top with your favorite nut/seed butter, sliced bananas, and drizzle some maple syrup over it. But if you are looking for a simple and not sweet version, I suggest topping with some pasture-raised butter.

Can I meal prep these ahead of time?

Yes this makes for the perfect prep ahead bread. Either prep it all in advance, or prep the batter, and bake the morning you feel like having it.

If I meal prep them ahead of time how do I reheat?

I like to toast mine in my toaster oven for 3-4 minutes. But you could also pan fry it to heat it up to get a nice crisp to it. But it also taste great cold or at room temperature.

How do I store leftover bread?

I like to store in an airtight container in the refrigerator. But this bread also freezes well! And if freezing, I would suggest slicing it up, individually wrapping each slice, and freezing in an airtight container.

Check out these other sweet potato recipes:

Sweet Potato Salt and Butter Pancakes

Flourless Sweet Potato Almond Butter Chocolate Muffins


Sweet Potato Bread:


  • 1 1/2 cups steamed sweet potato I used 2 medium peeled Japanese sweet potato
  • 4 large pasture-raised eggs
  • 1 tsp vanilla bean paste optional
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 Tbsp Primal Palate Pumpkin Spice seasoning substitute: 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp ground cloves
  • 1/4 cup flaxseed meal



  • Steam your sweet potatoes ( I steam mine with water in Instant pot for 8 minutes on steam function, quick release pressure once done, and mash with a potato masher)
  • Let the steamed sweet potatoes cool completely
  • Add eggs to a medium bowl and whisk
  • Add the cooled mashed sweet potatoes, vanilla bean paste, vanilla extract, coconut oil, maple syrup, and mix it all up
  • Next add in the coconut flour, baking soda, salt, cinnamon, pumpkin spice seasoning, flaxseed meal, and mix
  • The batter should be thick
  • Add batter to a lined loaf pan and spread to create an even layer
  • Bake 350 F for 50-55 minutes or until a toothpick comes out clean
  • Top with some butter or your favorite nut/seed butter
  • Store in an airtight container in refrigerator