1cupminced raw sweet potato (medium sweet potatopeeled, cubed, and minced in a food processor.
1/4cupfresh squeezed blood orange juice
Preheat oven to 350 F and grease a 9-10 inch baking dish or skillet.
In a food processor, combine minced sweet potato, eggs, and coconut oil until smooth, about 2 minutes. Add in honey and orange juice and blend for another minute to combine.
In a large bowl, whisk together all dry ingredients until well combined.
Make a well in the dry ingredients and pour the wet ingredients in the middle. Stir to combine. Batter will be thick as the coconut flour absorbs, but try to not over-beat. Let the batter stand for 5 minutes.
Pour the batter into the prepared dish. Bake for 35-40 minutes, or until a knife comes out clean. Cool on a wire rack.
For glaze, stir together all ingredients, and pour over cooled cake.