OMG, MAPLE WALNUT SWEET POTATO LOAF (WITHOUT MAPLE)
I found this recipe about a year ago on one of my “go-to” Paleo Recipe Sites: PaleOMG. I have made it almost every week since. No lie. (I did have to take a small time-out to complete a 30-day sugar detox, but I’ve happily been able to put this back into my Paleo Treat rotation.) With a sweet-tooth like mine, it’s best for me to have Paleo Treats on-hand. This one has a bread-consistency that is perfectly sweet and almost remininscent of pumpkin pie. I was never able to find a natural, non-imitation maple extract so I have always used vanilla in it’s place. I don’t even think I’d like this recipe with the maple after eating so much of the vanilla version. This is a recipe I like to take to parties to fool all my non-Paleo friends. Try it, you’ll love it! Beware: you can easily eat an entire loaf in one sitting (not that I would know).
For the bread
1 medium sweet potato (or yam) ~ equivalent to 1 cup, skin removed after baking
1 cup roasted, unsalted cashews
6 medjool dates, pitted
3 eggs, whisked
2 tablespoons raw honey
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
¼ teaspoon baking soda
pinch of salt
For the topping
1.5 cup walnuts, chopped
¼ cup raw honey
2 teaspoons cinnamon
1 teaspoon maple extract (I use vanilla)
pinch of salt
1 tablespoon coconut oil
- Preheat your oven to 425 degrees.
- Poke holes in your sweet potato and bake for 30-40 minutes or until soft and completely cooked through.*
- While your sweet potato cooks, add your dates to a food processor and pulse to combine. Then add your cashews and let run until you have paste with the cashews completely broken down and combine with the dates.
- Once your sweet potato is cooked, reduce heat of oven to 350 degrees.
- Add cashew and date mixture to a bowl, along with your baked sweet potato with the skin removed, eggs and all other bread ingredients. Mix well.
- Grease two bread pans and add your sweet potato mixture equally to both pans.
- Bake for 15-18 minutes then let cool. (I cook for 20 minutes).
- While the bread is baking, place a small skillet over medium heat and add your coconut oil then chopped walnuts.
- Let the walnuts begin to toast for a minute or two, then add your honey, cinnamon, maple (vanilla) extract, and pinch of salt.
- Mix to combine and let cook for about 1-2 minutes more.
- Add your sticky nut mixture to the top of your sweet potato breads.
- Let cool completely (the nut mixture will harden a bit) then cut and serve!