400 g sweet potato puree. Prep tip: Peel & Dice up the sweet potato. In a pot full of boiling water boil the sweet potato for 10 minutes or until soft. Drain and blitz in a blender. Weigh out 400 g for the recipe.
4 free range eggs.
50 g coconut oil, melted.
1 teaspoon baking powder.
300 g almond meal. (if you dont like almond meal you can replace with coconut flour)
pinch of sea salt.
1. Preheat your oven to 160°C/325°F/Gas Mark 3. Line a tray with baking paper.
2. In a food processor, mix the sweet potato, eggs and coconut oil until smooth. Spoon this mixture into a bowl and add the ground almonds, baking powder and salt. Mix.
3. Bake for 1 hour 15 minutes and leave to cool for an hour before slicing.
This bread is lovely toasted, similarly to banana bread.