We’re continually amazed by the versatility of veggies, especially when we see them transformed into something as notoriously un-planty as bread. Functional doctor Mark Hyman’s latest project, The Eat Fat Get Thin Cookbook, is filled with functional recipes like this one, perfect for real life cooking and eating.

Loaves like this sweet little number can be notorious calorie bombs around the holidays, often filled with cheap and processed ingredients. If you’re looking for a gut-healthy version Dr. Hyman’s is a safe bet – grain-free and packed with nutritious almond butter, coconut oil and grass-fed butter! Rich, but totally nourishing. 

Grain-Free Spiced Sweet Potato Bread


2 Tbsp coconut oil
2 large sweet potatoes, peeled and thinly sliced
½ cup coconut flour
1 Tbsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground mace
1 tsp baking soda
1 tsp baking powder
1/8 tsp sea salt
4 large eggs
½ cup almond butter
4 Tbsp unsalted, grass-fed butter, melted
1 tsp organic almond extract


Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with the coconut oil. Cut a piece of parchment paper to fit in the bottom of the pan and lay the parchment in the pan.

Place the sweet potato slices in a medium saucepan and cover with about 1 inch filtered water. Bring to a boil over high heat and cook until tender, about 5 minutes. Drain the potatoes in a colander, then return the slices to the saucepan.

Using a potato masher, mash the potatoes until smooth and allow to cool to room temperature.In a bowl, combine the coconut flour, cinnamon, nutmeg, mace, baking soda, baking powder and salt.

In a large bowl, whisk the eggs until combined. Add the mashed sweet potatoes and the almond butter, melted butter, and almond extract and whisk gently until well combined. Add the coconut flour mixture and mix with a rubber spatula until evenly moistened.

Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Invert the bread out of the pan onto a wire rack and allow to cool completely.

Cut the loaf into 1-inch slices and serve. Store tightly wrapped in plastic wrap at room temperature for up to 4 days.

Excerpted from THE EAT FAT, GET THIN COOKBOOK, Copyright © 2016 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.

Excerpted from THE EAT FAT, GET THIN COOKBOOK, Copyright © 2016 by Mark Hyman, MD. Used with permission of Little, Brown and Company, New York. All rights reserved.

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  1. Hi There,

    Recipe looks great- I can’t wait to try this.

    Quick question : What product can I use best if I want to substitute eggs to get the same result?


  2. Hi Sophie,
    Have you ever heard of Flax eggs? Basically flaxseeds dissolved in warm water, I believe. I am not sure the amount you’d need for the equivalent of 4 eggs though.
    Hopefully someone can answer your question. Good Luck!

  3. I’d love to make this with pumpkin purée, rather than sweet potatoes. Any suggestions for the amount I should use? And can I use ghee rather than butter?

    Karen | 11.25.2016 | Reply
  4. Sweet potatoes come in various sizes and I’m not sure what you mean by large. Do you know approximately the weight of the sweet potatoes used in this recipe? If not, approximately how many cups of the mashed sweet potatoes are you making?

  5. This looks delicious! Since I’m following GAPS I can’t eat sweet potatoes. Would butternut squash work instead? And wound ghee substitute ok for butter? Thanks!!

    Marcia | 12.06.2016 | Reply
  6. I would like to see answers to the above questions and has any one tried the recipe.

    Dale Brown | 12.07.2016 | Reply
  7. Just tried the recipe as is and it was really good!! I can’t speak to any of the substitutions mentioned above though. It definitely needed to bake considerably longer than the recipe called for. Could just be my oven though.

    Jen | 12.11.2016 | Reply


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