Today’s my Birthday.


I’m the big 30.

It’s hard to believe 30 years have gone by.

I guess it’s true what they say, “Time Flies When You’re Havin’ Fun”…

And boy am I having fun.

Writing a book, cookin’, bakin’ and helping y’all feel good about Clean Food!

It’s been less than 2 years since I’ve been on disability from my job – 2 years since I was going from doctor to doctor and hospital to hospital each and every day….

It feels like it’s been 10 years… but it’s only been a year and a half.

So if that’s not enough inspiration for you – well than I don’t know what is.

I hope my story inspires you to never give up.

I hope my story keeps you smiling.

I hope I make you happy with my recipes each week.

And I truly hope each of you are feeling great.

But if your not – it’s okay because you will feel better soon. Sometimes soon feels like forever. Sometime soon feels like it will never come. But I’m here to tell you that ‘soon’ comes and soon happens and soon you will feel better.

Believe me.

I was ready to give up.

My boss didn’t believe me. My doctors thought I was crazy.

Mayo Clinic told me I was fine.

But I wasn’t.

I was really, really, really sick.

So I kept my head up high… and fought my way to find the answer.

And you can too.

In the meantime, take a few minutes each day for yourself – light a candle, listen to this and turn off the lights. Close your eyes and breathe. Remind yourself that you love yourself and you love your body and you are strong and you will fight whatever it is that you are fighting.

The idea is that, when you’re kind to yourself, you’re much better able to take life — with its ups and its downs — in stride.

Thank you all for your amazing support.

Here’s to many more years of yummy recipes, smiles and lots of love!

Now have a slice of my Birthday loaf and blow out a candle for me.


Gluten-Free Coconut Cinnamon Sweet Potato Loaf
Serves: 12
Gluten-Free and Dairy-Free
Author: Amie Valpone
Recipe type: Entree


  • 2 cups gluten-free all purpose flour such as Bob's Red Mill
  • 2 1/2 tsp. Simply Organic Cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 3/4 cups stevia for baking such as Stevia in the Raw
  • 3/4 cup oil
  • 3 large eggs
  • 2 tsp. almond extract
  • 3 cups sweet potatoes cooked, peeled and grated (approximately 8 small sweet potatoes)
  • 1 cup finely chopped pecans
  • 2 Tbsp. coconut flakes


  1. Preheat oven to 350 degrees F.
  2. Prepare a loaf pan with nonstick baking spray.
  3. In a large bowl, combine flour, cinnamon, baking soda, baking powder and sea salt.
  4. In a separate large bowl, beat stevia, oil, eggs and almond extract. Add sweet potato; mix well. Add dry ingredients, pecans and coconut flakes to wet ingredients; mix well.
  5. Transfer batter into prepared baking pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven; set aside to cool for 10 minutes before serving.
Nutrition Facts
Gluten-Free Coconut Cinnamon Sweet Potato Loaf
Amount Per Serving (12 g)
Calories 312 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Cholesterol 40mg13%
Sodium 187mg8%
Potassium 189mg5%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 2g2%
Protein 4g8%
Vitamin A 4780IU96%
Vitamin C 0.9mg1%
Calcium 50mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.


#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Freshly Pressed Juices & Smoothies...
Next Post Dirty Dozen...
  • Share


  1. what if i only have concretated stevia?
    how can i make that work in this recipe?
    also – do you have your own recipe for gluten-free mix? i hate using pre-made mixes…

    1. I’m not sure what that type of stevia is. I use the NuNaturals brand of stevia powder and liquid- it’s the only brand that I like the flavor of as all the others are too bitter for me. I don’t have a gluten-free mix but there are a few great brands that I enjoy using such as Bob’s Red Mill, Jules Gluten Free, King Arthur Flour and Cup for Cup. Those are great mixes!

  2. 5 stars
    Happy happy happy birthday lovely one! My thirtieth decade has been my most amazing decade Amie. I know it will be yours too. Look at you already! You rock and so does this Sweet Potato Loaf. Oh my! xoxoxoxo

  3. Happy Happy Happiest!
    This bread does look yummy…

    And…can you please quantify the amount of sweet potatoes. “8 large” is possibly a typo, and possibly ambiguous, and…not helpful

    This is a recipe writing pet peeve of mine, where there are major assumptions about what size/form/variety/labeling things may be/have from one place to another, and one’s experiences or expectations.

    Perhaps a weight of the total of cooked/shredded potatoes, or a volume in cups…something more specific would make me feel a great deal more confident of the ratio of veg to dry/eggs. Seems like a lot for one loaf…?!

    Thanks for clarifying, and sharing.

  4. Happy Birthday!!! I hope it’s been a great day and that you have a wonderful next year!
    Love the recipe but one question; I have an almond allergy what would you use instead of the almond extract?

  5. Happy birthday! That recipe looks great. Pinning it for an upcoming baking project. Thanks!

  6. Happy, happy Amie!
    Your words of encouragement made me cry.
    Thank you for putting a positive light on this struggle to rediscover health.
    I’ve been out of balance for 3 years now and still bouncing from dr to dr.
    But I will hold your positivity in my heart and continue striving.
    Hope you enjoyed your day, mine is thursday.

    PS a weight or volume on those sweet potatoes would really help, thanx!

    1. Thanks Barb; great to hear from you! Hope you enjoy this recipe. For the sweet potatoes, my large potatoes were 3 to 4.25″ in diameter/ 8-12oz. Hope that helps; have a great night!

  7. Happy birthday dear! You have so much to celebrate, and I am so very happy that you have found your healthy place!

    You are an inspiration!

    Much love! <3

  8. I only recently found your blog but you are an inspiration. I can relate to everything you said and what you have been through. Now we look forward and throw the pain from the past off and wear the new happier healthier outfit which is so much more becoming. Happy 30th!

  9. Oh Amie, you’re just a wee babe! I remember 30-30 was good! I was pregnant with my daughter. Time does fly! I’m sorry I missed the actual day but happy, happy birthday, friend! Thanks for your inspiration and your information and your fabulously delicious recipes!

    xoxo Lisa

  10. Hi Amie! I just found your website. What a breathe of fresh air! My 11 year old daughter was diagnosed with celiac disease about a year and a half ago. Pre-processed and boxed gluten-free food is so bland. We eat a lot of meat, potatoes and veggies. I can’t wait to try your recipes. Thanks so much!

  11. happy birthday, amie! i hope all your birthday wishes come true.
    just wondering, when you say cook then grate the sweet potatoes, do you just par boil them? when i bake or boil sweet potatoes, they become too mushy to grate. would mashed work with this recipe, too, or only grated? thanks!

    1. Thank you Celeste; yes you can surely mash the sweet potatoes for this too! I cooked them in water on the stove top and then grated them! Hope you like it Enjoy and have a great day!!

  12. A few days late… better late than never! HAPPY BIRTHDAY. I remember mine… realized I was fully an adult. Still have a kid’s heart! Enjoy every minute… for the health of families, e

  13. Happy, happy birthday, Amie! I went and read your post about your medical journey two years ago. I don’t know how you maintain such a positive attitude. Your blog helps and inspires me to be the best person I can be, in addition to continue fighting for my dreams and well being. Though I do not have near the intolerances you do, I do not like eating out because it makes me feel horrible. I eat very little salt and no canned foods, and in restaurants even when I very nicely ask for no salt, little oil, and the like, there comes my food coated in salt. I also deal with some auto-immune diseases and worry constantly about every ache and pain. Luckily I have found a few doctors who are quite helpful, though I know I will rely on Eastern medicine if and when the need strikes. I avoid steroids at all costs after having one five years ago and hating how it made me feel. Some days are tough, but your blog always makes me smile 🙂 Thank you for that!

    This quick bread looks fab! I love that it is so full of sweet potatoes – one of my favorite ingredients.

    1. Awe; thanks so much Laura! YOU are so kind. Sending you HUGE HUGS and KISSES! Life is all about ups and downs; I still have stomach pain from time to time but I just keep pushing on and I stay positive and follow a stress-free schedule! You just made my day. Muahhhhhhhhhhhhh xooxoxxo

  14. Oh no, I just started going through my emails and didn’t see this earlier!

    Happy (super-belated) Birthday Amie!! 30 – just a young pup 🙂

    I hope you had an amazing day!! Can’t wait to meet you in a couple of weeks. Oh, and yes, that bread looks AMAZING.

    1. Thanks Ashley; all my recipes are allergy-friendly without gluten and dairy. All recipes are alkaline friendly with lots of vegetables! Hope you enjoy them.

  15. Is there a substitution for the stevia? I have learned the hard way that stevia gives me terrible GI issues. Thank you !

  16. Those look awesome and so yummy! I would love one with an afternoon cup of tea. And above all, it fits in perfectly with my plans. 🙂 Two weeks ago my boyfriend gave me an unusual Valentine’s present – he made a private booking for one of the courses organized by Zac’s cooking school in our native Vancouver – cooking classes for couples and now I’m sure this recipe will most certainly be among the first ones we’ll try together.

  17. Yum!! My whole kitchen smells delicious from baking these. When I prepared it, I was able to make 2 loaves and 10 muffins from this recipe. The neighbors are gonna love me 🙂

  18. Hi Amie,

    Thank you for this recipe. I am new to the gluten free, dairy free diet. I had to implement due to an illness. I am so excited to have a piece of this. I am planning to make it this weekend. I was wondering if I could use canned sweet potatoes instead and what the equivalent would be for 8 sweet potatoes. You mentioned above that your potatoes were 8 – 12 oz each. Think I can just go 8 oz times 8 potatoes and use 64 oz of canned? Thank you. I am gong to explore your web page now.

    1. Thanks Debra; yes I think you could try to use either canned pumpkin or canned sweet potatoes but don’t buy the ones with the syrup as those won’t work. Enjoy! oxox

  19. I’m a new cook! Do you cook the potatoes before peeling? Or peel first? And how do you grate potatoes? Can I puree in a food processor instead?

    1. Thanks Chelsey; you can peel before cooking and then you can puree in the food processor. That’s the easiest way to do it. Enjoy! xoo

  20. 1 3/4 cup of Stevia??? Whoa. Sounds like an insane amount. What is different about your Stevia?
    New to baking with Stevia – just use a drop here and there.
    Happy Birthday!

    1. Thanks this is not liquid; this is stevia for baking from ‘Stevia in the Raw’ brand or NuNaturals brand. Hope that helps! Thanks Nicci!

  21. Belated Happy Birthday-

    “The idea is that, when you’re kind to yourself, you’re much better able to take life—with its ups and its downs—in stride”

    I definitely agree with you. We can be to hard on ourselves and it serves no purpose.

    This recipe looks amazing. My hubbies birthday is in 2 weeks time and I now know what he’s going to get.

  22. Happy birthday-even if it’s some time ago 🙂
    I was wondering if I can use coconut flour instead or regular flour? I know it is absorbing more liquid, but would it be ok?

    1. Shira, coconut flour cannot replace the flour in this recipe. You can try to substitute a little bit of the coconut flour but not all of it- that may work but you’ll have to try! Enjoy!

  23. Hi Amie,

    I tried your recipe, but I found the amount of sweet potatoes to be too much. The bread did not turn out well…the center didn’t ever cook fully after cooking it for at least 1.5 times the amount of time that the recipe called for. Do you mean 8-12 oz total? Not 64 ounces, right?

    1. Yes that is correct Tina! Your sweet potatoes may have been too large; 8-12 oz. total is correct! Have a great night!

  24. Hi Amie,
    I am so excited to make this recipe. Confused on the potatoes…you say 8 large on the ingredient list but you say 8oz total sweeet potatoes in the comments. Just spent $12 on 8 large potatoes (obviously out of season) and want to make sure I’m not wasting any. Should the total Sweet Potato I use be ONLY 8oz which really is just one potato right?

    1. Sharon,
      My 8 small sweet potatoes came out to about 3 grated cups of sweet potatoes. Hope that helps! Enjoy and have a great weekend.

  25. Amie,
    Hi, I am new to your blog saw this recipe and just had a quick question. I read in your comment that you could use mashed sweet potato instead of grated is that correct? and the total cost of mashed sweet potato is it the same as the grated 3 cups? also I making the recipe for friend who can’t eat eggs and I know I used in other recipes applesauce or ground flaxseed with water ( as a binder, thickener and to add moisture) would that work in this recipe as well? Please get back to me.aoon im making it this weekend.

    1. Thank you Jennifer; you can use mashed sweet potatoes and you can try to use the flax/egg substitute on my Egg Substitute Page. I haven’t tried this with the flax but it should work well; hopefully it won’t be too dry.
      Enjoy; have a great night!!

  26. Thanks for the reply one more question to confirm… I want 3 cups total of the cooked sweet potatoes, correct? Regardless if they are grated or mashed.

    1. Sarah,
      I didn’t try this recipe with vegetable oil but you can try to use it! The consistency may be a bit different but will still taste good!

  27. For Candida Dieters: If I use Almond Flour would that make a difference in the consistency of this loaf..

    Do you have dessert recipes for Candida Diet? In the first stage of this diet we really are not suppose to have sweet patatoes.


    1. Thanks PJ; I haven’t tried this recipe with almond flour; not sure if it will work. Sorry! Many of my recipes are candida-friendly. Hope you can find some that you enjoy!

  28. Hi!
    I just wanted to let you know that I tried your recipe today (1C of Bob’s GF and 1C of Bob’s Rice Flour), used butternut squash/acorn squash, raisins instead of pecans and it turned out DELICIOUS. I just wanted to thank you for sharing and your wonderful reflection and wisdom on life. =)

  29. Hi,
    Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
    Have a terrific weekend!

  30. I think I am where you were 2 years ago. I am pretty sure I have Celiac Disease. As of yet, I am undiagnosed. I don’t think it has occurred to my doctor to even test me for this. But I was on a site the other day and I have more than half the symptoms listed and most of the most common ones. So I have just this week gone completely gluten-free in hopes of getting rid of my migraines, acid reflux, stomach cramps, dizziness, chronic fatigue and a slew of other symptoms. I am actually seeing results already! 🙂

  31. I have not made this recipe yet, but by your heartfelt message I can tell it is going to taste like love. Thank you for sharing your feelings and story, and thank you for offering hope to all of us. One love.

  32. Sorry – I know this post is two years old but I just came across it. Can you substitute coconut sugar for stevia? Not a fan of stevia.
    It looks yummy!!!

  33. 4 stars
    Is this a soy free recipe? I wanted to make this for my pregnan sister in law but she won’t eat anything with soy.

  34. Can you help me with a sweet potato bread problem? I’ve tried many other recipes, and just tried this one, and my problem persists: the bread always comes out soft and mushy. Even after 2 full hours at 350 and 40 minutes at 400, the middle is practically mashed sweet potatoes. Any suggestions as to what I’m doing wrong? Followed recipe exactly :-/

Comments are closed.