Broiled Silky Caramelized Korean Sweet Potato Loaf (Paleo One-Bowl)
This moist, dense loaf features the natural sweetness of Korean sweet potatoes, caramelized under the broiler for a glossy, silky top. Made in one bowl with paleo-friendly ingredients, it's a gluten-free, dairy-free, and refined sugar-free treat perfect for breakfast or dessert.
Ingredients
Ingredients
- 2 cups Korean sweet potato puree Steamed and mashed, about 2 medium potatoes
- 3 large eggs Room temperature
- 1/4 cup coconut oil Melted and cooled slightly
- 1/4 cup maple syrup Or honey for stricter paleo
- 1 tsp vanilla extract
- 2 cups almond flour Blanched, finely ground
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon Optional for extra warmth
Notes
Storage: Wrap the cooled loaf tightly in parchment paper and store at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze slices in an airtight container for up to 3 months. Make-Ahead Tip: The loaf can be baked and broiled a day ahead; store covered at room temperature and serve the next day. Variations: Add 1/2 cup of chopped walnuts or pecans to the batter for crunch. For a dairy-free topping, drizzle with a simple glaze made from coconut butter and a touch of maple syrup. Serving Suggestion: Enjoy as a snack with a cup of tea or as a dessert topped with coconut whipped cream.