Is there actually anything a sweet potato cannot do????? Wedges, mash, roast, salad, noodles, brownies – cake! Rich in nutrients such as beta-carotene and Vitamin C to support eye health, immunity, growth and development – vital for everyone. Delicious in so many ways including this beauty. If in need of more inspiration plenty of SWEET POTATO recipes on the blog here too.
This recipe makes 1 loaf and is gluten-free, dairy-free and vegetarian
⅓ cup extra virgin olive oil
⅓ cup honey or maple syrup
3 free range eggs
1 tablespoon vanilla extract
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
2 cups grated sweet potato
1 cup dried dates, roughly chopped
1 cup gluten free flour
1 cup shredded coconut
3 tablespoons tahini
1 tablespoon maple syrup
2 tablespoons soy or nut milk
Shredded carrot or coconut flakes (whatever is on hand!) and sesame seeds
Heat oven to 180C.
Line a loaf tin with greaseproof paper.
In a large mixing bowl whisk together olive oil, honey or maple, eggs, vanilla, baking powder and all spices until creamy.
Add grated coconut, chopped dates, gluten free flour and shredded coconut and mix again.
Pour into lined loaf tin and place in oven to cook for 45-55 minutes, using a skewer to test the middle to ensure it is cooked through.
Cool in tin for 30 minutes, then transfer to a wire rack to cool completely.
Whilst cooling whisk together ingredients for frosting.
Once loaf is cool, spread frosting over the top, finishing with shredded carrot or coconut flakes, or both as you wish and some sesame seeds.
Store in fridge up to 4 days.