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Instant Pot Sweet Potato Bread
Course
Breakfast, Dessert
Cuisine
American
Keyword
Sweet Potato Bread
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
260
kcal
Author
Corrie
Ingredients
1 ¼
cup
blanched almond flour
½
cup
tapioca flour
¼
cup
coconut flour
¼
cup
coconut sugar
1
teaspoon
baking soda
2
teaspoon
ground cinnamon
1
teaspoon
pumpkin pie spice
½
teaspoon
salt
3
eggs
½
cup
unsweetened almond milk
½
cup
sweet potato puree
2
tablespoon
coconut oil
1
teaspoon
apple cider vinegar
⅓
cup
walnuts
chopped
Instructions
Line a 3½x7 ½-inch loaf pan with parchment paper.
In a large bowl, mix together the flours, coconut sugar, baking soda, spices and salt.
Add the eggs, almond milk, sweet potato puree, coconut oil and vinegar and beat until smooth.
Gently, fold in the walnuts.
Place the mixture into prepared loaf pan evenly.
With a piece of foil, cover the loaf pan.
In the bottom of Instant Pot, arrange a steamer trivet and pour 2 cups of water.
Place the bread pan on top of the trivet.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 30 minutes.
Press “Cancel” and allow a natural release.
Remove the lid and transfer the bread pan onto a wire rack to cool completely before slicing.
Cut into desired sized slices and serve.
Nutrition
Calories:
260
kcal
|
Carbohydrates:
22
g
|
Protein:
7
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
330
mg
|
Potassium:
133
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
3455
IU
|
Vitamin C:
4
mg
|
Calcium:
64
mg
|
Iron:
1
mg