Weeks turn into weekends and before you know it, it's Sunday night and you've got the blues. It seems the weekend goes by too fast- faster than you can actually take that time to relax and reset. Whether needing a day off from work, brain usage, exercise, or recuperating from a night out of drinking, it never seems enough. 

For me, I like a reset and a little bit of food indulgence on the weekend- I mean it's about the 80/20 right? With Thanksgiving coming up, I love using fall harvest foods in sweet and savory ways. Food bloggers have been coming up with some delicious looking things- miso, tahini GF waffles- COUNT ME IN!

To create my own little far harvest food, I decided to bake up a gluten free sweet potato bread having in mind that I wanted to make some french toast outta it. All I can say it- DO IT.

Enjoy and take some time over the weekend to bake and bit- I promise it's super cathartic and you get something delicious in the end!

Servings: 1 loaf, about 10-12 slices


  • 1/3 cup coconut sugar
  • 1/3 cup melted coconut oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup of sweet potato puree (homemade or from can)
  • 1 1/3 cups of coconut flour
  • 1/2 cup almond meal 
  • 1/4 cup ground flax seed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 cup plain greek yogurt 


  1. Preheat your oven to 375 degrees and line a loaf pan with parchment paper
  2. Mix together the coconut oil and coconut sugar. Then add in the vanilla, eggs, and sweet potato puree.
  3. Combine the remaining ingredients, except the yogurt, in a separate bowl. Add these dry ingredients to the wet mixture.
  4. Lastly, mix in the greek yogurt.
  5. Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick comes out clean.
  6. Allow the bread to full cool in the pan.
  7. Enjoy!