Maple Walnut Sweet Potato Loaf

If you want to add more gluten free and dairy free recipes to your collection, Maple Walnut Sweet Potato Loaf might be a recipe you should try. This recipe makes 4 servings with 1274 calories, 135g of protein, and 58g of fat each. For $8.53 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. A mixture of maple extract, vanillan extract, raw honey, and a handful of other ingredients are all it takes to make this recipe so delicious. 2443 people were glad they tried this recipe. Plenty of people really liked this main course. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Pale Omg. With a spoonacular score of 99%, this dish is outstanding. Similar recipes include Sweet Potato Loaf, Sweet Maple BBQ Grilled Sweet Potato Wedges, and Walnut Raisin Sweet Potato.

Servings: 4

Preparation duration: 30 minutes

 

Ingredients:

¼ teaspoon baking soda

1 teaspoon cinnamon

1 tablespoon coconut oil

3 eggs, whisked

1 teaspoon maple extract

6 medjool dates, pitted

½ teaspoon nutmeg

2 tablespoons raw honey

1 cup roasted, unsalted cashews

pinch of salt

1 medium sweet potato (or yam) - equivalent to 1 cup, skinless after baking

1 teaspoon vanilla extract

1.5 cup walnuts, chopped

Equipment:

food processor

oven

bowl

frying pan

Cooking instruction summary:

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 (I used 9.3 x 5.2 sized) and add your sweet potato mixture equally to both pans.Bake for 15-18 minutes then let cool.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 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!

 

Step by step:


1. 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.

2. Add cashew and date mixture to a bowl, along with your baked sweet potato with the skin removed, eggs and all other bread ingredients.

3. Mix well.Grease two bread pans (I used 9.3 x 5.2 sized) and add your sweet potato mixture equally to both pans.

4. Bake for 15-18 minutes then let cool.While the bread is baking, place a small skillet over medium heat and add your coconut oil then chopped walnuts.

5. Let the walnuts begin to toast for a minute or two, then add your honey, cinnamon, maple extract, and pinch of salt.

6. Mix to combine and let cook for about 1-2 minutes more.

7. Add your sticky nut mixture to the top of your sweet potato breads.

8. Let cool completely (the nut mixture will harden a bit) then cut and serve!


Nutrition Information:

Quickview
628k Calories
25g Protein
37g Total Fat
53g Carbs
68% Health Score
Limit These
Calories
628k
31%

Fat
37g
58%

  Saturated Fat
7g
47%

Carbohydrates
53g
18%

  Sugar
36g
40%

Cholesterol
160mg
53%

Sodium
186mg
8%

Alcohol
0.34g
2%

Get Enough Of These
Protein
25g
51%

Vitamin A
8258IU
165%

Manganese
1mg
93%

Copper
0.98mg
49%

Vitamin B6
0.95mg
48%

Selenium
29µg
42%

Phosphorus
400mg
40%

Vitamin B1
0.49mg
33%

Magnesium
123mg
31%

Fiber
7g
30%

Potassium
911mg
26%

Vitamin B3
4mg
24%

Vitamin B2
0.39mg
23%

Zinc
3mg
21%

Vitamin B5
1mg
19%

Folate
70µg
18%

Iron
2mg
16%

Calcium
110mg
11%

Vitamin B12
0.6µg
10%

Vitamin D
0.9µg
6%

Vitamin E
0.89mg
6%

Vitamin K
3µg
3%

Vitamin C
2mg
2%

covered percent of daily need
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