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:
covered percent of daily need
