Sweet Potato and Coconut Bread

Ananás e Hortelã

When you see sweet potato in combination with coconut, you know you're in for a bit (or a bunch) of tropical flavor, here captured in a quick bread. The sweet potato is pureed, so it imparts much moistness along with its distinctive taste, while coconut is provided in three forms: shredded coconut, coconut milk, and coconut oil. A mix of spelt flour and whole wheat flour makes this loaf more wholesome, too, as does using brown sugar instead of white.


  • 1 cup spelt flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/2 cup sugar (brown dark)
  • 1/4 cup coconut
  • 3/4 cup coconut milk
  • 1 cup potato puree (sweet, boiled or baked)
  • 1/4 cup coconut oil (melted)


  1. Preheat oven to 350°F.
  2. Grease a loaf pan and line the bottom with parchment paper.
  3. In a bowl, mix the flour, baking powder, baking soda, cinnamon, sugar and coconut.
  4. In another bowl, mix the coconut milk, puree and oil.
  5. Add the liquid ingredients to the dry and mix gently until combined.
  6. Place the dough in the prepared pan and bake until a toothpick insert comes out clean.
  7. Serve warm or cool with butter and homemade jam.
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