1/4 cup melted refined coconut oil (butter or ghee also works)
2 tablespoons agave nectar (honey or maple syrup works)
1 teaspoon vanilla extract
1 cup blanched almond flour
1/2 cup arrowroot flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon (more if desired)
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1/3 cup chopped pecans
Preheat over to 350F.
Whisk together the sweet potato puree, eggs, coconut sugar, melted coconut oil, agave, and vanilla in a medium bowl.
Add the almond flour, arrowroot flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
Whisk until combined.
Line a loaf pan 8 inch loaf pan with parchment paper.
Transfer the batter to the loaf pan and smooth with a spatula.
Top with chopped pecans and bake for 40 minutes until the top is set and it bounces back when you press on it.
Allow the bread to cool in the pan for 5 – 10 minutes and then pull the edges of the parchment paper to transfer it to a cooling rack.
If you don’t have sweet potato puree, boil peeled sweet potato cubes for 10 minutes until easily pierced with a fork. Drain and transfer to a bowl. Mash with a fork and then measure 1 cup for the recipe.
I don’t recommend roasting or microwaving the sweet potato because it takes too much liquid out of the potato and thus the bread isn’t as moist and delicious.