gluten & sugar free sweet potato-banana bread

Sweet potatoes are probably the most popular snack in Japan during the fall and winter month! Instead of chestnut (like in Switzerland) they roast sweet potatoes over dry heat (it takes about an hour till the potatoes are done). As soon as the potatoes are ready, the bell rings and people get in line. It's somewhat of delicious! I got inspired, went to the store, bought a bag of sweet potatoes (the Japanese ones are purple outside and yellow inside) and started baking back at home...

+ 3 sweet potatoes (middle sized)
+ 3 bananas (mashed)
+ 1 cup almond milk
+ 1 pinch of cinnamon
+ a little bit more than 1/2 cup of rice flour (100g ish)
+ 1/4 cup potato starch (20g ish)
+ 1 chia seed egg
+ optional: 1/2 cup of chopped chestnut / walnuts

Start with roasting the sweet potatoes in the oven for about an hour (till soft).
Meanwhile mash the bananas with the almond milk, measure the flour and potato starch. prepare the chia egg (1 ts seeds with 1 ts almond milk). mix the banana/milk mixture with the flour and starch, add the egg and combine everything. add chopped walnuts / chestnuts.
as soon as the potatoes are ready and a little bit cooler, peel and slightly mash them with a fork, it doesn't have to be a puree. Give them to the batter. If you have enough time: let the batter chill in the fridge for a little bit. 

bake the cake for about 40 minutes in the 180° warm oven. serve with honey, almond butter or your favourite marmalade..