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Sliced up shot of sweet potato bread.

Gluten-Free Sweet Potato Spice Bread

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Category: Snacks
  • Method: Bake
  • Cuisine: Australian


The ultimate gluten free sweet potato bread made with all grain free and paleo friendly ingredients. An easy one bowl recipe using grated sweet potato, cozy spices, walnuts and glazed with a little coconut butter on top.


  • 4 cups/ 400g grated raw sweet potato
  • 3 large eggs
  • 1/4 cup honey maple syrup
  • 1 tsp vanilla extract
  • 3 cups/ 300g almond meal
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup chopped walnuts
  • 1 tablespoon honey maple syrup


  1. Preheat your oven to 350F/ 180C. 
  2. In a large bowl, mix together the grated sweet potato, eggs, 1/4 cup maple syrup and vanilla until smooth.
  3. Mix in the almond meal, baking powder and spices until well combined.
  4. In a small bowl combine the chopped walnuts with 1 tbsp maple syrup or honey.  
  5. Pour into a loaf pan and top with the walnuts
  6. Place in the oven and bake in the oven for 1 hour or until cooked through (I stick a toothpick in and when it comes out clean – it is ready!)
  7. Once cool, drizzle with melted coconut butter then slice and enjoy.


  • If using honey, warm in microwave to make runnier (so it’s easier to mix).
  • I prefer leave the skin on my sweet potatoes.
  • You can also sub the spices for 2 teaspoons pumpkin pie spice if you prefer.
  • Store leftovers in airtight container in the fridge for 5 days or freezer for up to 3 months.

Keywords: paleo sweet potato bread, sweet potato, walnuts, almond meal, gluten free