Skinny Sweet Potato Bread

If you're from the south, you know that sweet potato bread is a delicacy reserved for the tables of Sunday dinners or other special occasions. Although called "bread", its flavor and texture are more akin to pie.  Because of that, it's just as scrumptious eaten along with a main entree or simply as a stand-alone dessert. Whichever way you choose to eat my skinny sweet potato bread, you're sure to go, "Yum!".  

SKINNY SWEET POTATO BREAD

Ingredients:

Makes about 8 servings

1   15-ounce can of sweet potato puree

3/8  cup of brown rice flour

3    tiny scoops of Stevia (4 if you’d like it sweeter—careful don’t make it too sweet)

2   teaspoons of ghee

1   teaspoon of coconut oil

1   teaspoon of pure vanilla (no alcohol, dextrose, corn syrup, etc. added)

A  pinch of salt

½  teaspoon of lemon juice (optional)

In a bowl, mix all ingredients together and then place the mix in the refrigerator.  After 1½ hours, remove the mixture from refrigerator and preheat oven at 360 degrees. Stir the mix well and then pour it into a glass or metal baking pan greased with regular olive oil (not extra virgin).  Bake for 55 to 60 minutes, or until a golden crust forms on top and a knife inserted in the center comes out clean.  Let cool.

Disclaimer: I'm an amateur cook whose skills were learned from and honed by my mama, an amazing cook of old school southern fare. And because I'm no expert, recipes featured in my blog will NOT include caloric or nutritional information