Nothing brings family and friends together quite like a delicious meal. Hosting Sunday brunch is a great way to gather everyone around the table to swap stories, reconnect, relax and enjoy each other’s company. It’s the perfect primary food! Add this gluten-free, dairy-free cinnamon sweet potato loaf cake to your next brunch menu for a sweet side dish that your brunch party will love and you’ll feel good about serving.
2c gluten-free all purpose flour such as Bob’s Red Mill
Cinnamon Sweet Potato Loaf
2 1/2 tsp Simply Organic Cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1 3/4c stevia for baking such as Stevia in the Raw
3 large eggs
2 tsp almond extract
8 large sweet potatoes, cooked, peeled and grated
1c finely chopped pecans
2 tblsp coconut flakes
Preheat oven to 350 degrees F.
Prepare a loaf pan with nonstick baking spray.
In a large bowl, combine flour, cinnamon, baking soda, baking powder and sea salt.
In a separate large bowl, beat stevia, oil, eggs and almond extract. Add sweet potato; mix well. Add dry ingredients, pecans and coconut flakes to wet ingredients; mix well.
Transfer batter into prepared baking pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven; set aside to cool for 10 minutes before serving.