The first version of this recipe I tried was in the form of a pumpkin pound cake (rather than sweet potato). It was part of a group potluck, and I loved it so much I took the leftovers home to Loren to share it with him. I’ve since made my own version using my homemade roasted sweet potato puree, and it was every bit as delicious as the original pumpkin one. Both versions are absolutely fabulous, so interchange the ingredients as you wish. I brought what was left of our sweet potato loaf home to Texas a few weeks back, and my mom loved it so much she asked me to make another one before I left. She even made sure to copy down the recipe before the trip was over (and she’s not generally a baker).
What makes this recipe shine is that it’s so SIMPLE. With only a handful of whole-food ingredients, none of which requires any special baking chemistry, it’s almost impossible to get this one wrong. And the final product is nothing short of decadent.
Delicious AND Nutritious
Not only would you never know that this pound cake is gluten-free, you’d never know that it’s actively good for you, filled with nutrient-dense ingredients that will nourish your body and make your taste buds sing. I’ll just give you a quick nutrition rundown so you can feel awesome about eating this pound cake for breakfast, a snack, or even dessert — add a dollop of coconut whipped cream to this creation and you have yourself a guilt-free, paleo dessert.
- It uses only whole food ingredients
- It is entirely gluten-, grain-, and dairy-free
- It uses only healthy fats from coconut oil, pastured eggs, and almonds – CLICK HERE for your free 15 oz jar of coconut oil
- It’s rich in beta carotene and other healthy phytonutrients (this is true whether you use sweet potatoes or pumpkin)
- It’s high in fiber and low in glycemic load (even lower GL with pumpkin but true for both)
- It includes warming spices, including cinnamon (which helps regulate blood sugar) and ginger (which aids in digestion)
- It uses a small amount of natural, unrefined maple syrup (1/4 cup for 8-10 servings), a natural sweetener rich in minerals and minimally processed
I have to give credit to my friend and colleague, holistic Chef Christine Cully for sharing her amazing recipe with me and allowing me to post it on CWB for you all to enjoy. Lucky for me (and for you as you’ll soon find out once you try this), Christine’s generous attitude is to share the wealth of her great recipes and get people eating better — just get the information out there, no credit requested! Well I’m giving her credit anyway. So here it is, my amazing sweet potato pound cake, adapted from a recipe by Chef Christine Cully.
- 3/4 cup roasted sweet potato puree (recipe linked at the top of the post)
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 4 eggs
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- Preheat oven to 325
- Melt coconut oil
- Combine wet ingredients in a large mixing bowl
- Combine dry ingredients in a small mixing bowl
- Add dry ingredients to wet, and mix until smooth
- Bake in a greased loaf pan for 35-40 minutes
- Let sit for about 10 minutes before removing from loaf pan or cutting to serve.
- This recipe works great for muffins as well, and yields about 10 muffins