OMG, MAPLE WALNUT SWEET POTATO LOAF (WITHOUT MAPLE)

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By Lisa

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).

Ingredients

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

Directions

  1. Preheat your oven to 425 degrees.
  2. Poke holes in your sweet potato and bake for 30-40 minutes or until soft and completely cooked through.*
  3. 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.
  4. Once your sweet potato is cooked, reduce heat of oven to 350 degrees.
  5. 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.
  6. Grease two bread pans and add your sweet potato mixture equally to both pans.
  7. Bake for 15-18 minutes then let cool. (I cook for 20 minutes).
  8. While the bread is baking, place a small skillet over medium heat and add your coconut oil then chopped walnuts.
  9. Let the walnuts begin to toast for a minute or two, then add your honey, cinnamon, maple (vanilla) extract, and pinch of salt.
  10. Mix to combine and let cook for about 1-2 minutes more.
  11. Add your sticky nut mixture to the top of your sweet potato breads.
  12. Let cool completely (the nut mixture will harden a bit) then cut and serve!
Notes
If you want that process to be quicker, add your holey sweet potato to the microwave and cook on high for 3-4 minutes or until soft.

 

Comments
  • Holly

    Just made this…am eating it now…OMG thanks Lisa!!