Look no further than this Chocolate Chip Sweet Potato Bread for your weekend baking project. Its ridiculously moist and delicious, and has kind of a cake’y texture. My favorite part is the chocolate chips: They give a great contrast in flavor, texture, and color too!
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I think quick breads are my favorite kind of baked goods. I’ve done Banana, Banana Oat, Pumpkin Pecan, Pumpkin Banana, Chocolate Banana, Zucchini (hopefully I’m not missing any) and loved each and every one of them. I really wouldn’t mind making them on repeat every weekend, but I wanted to try something new.
Sweet Potato bread? Yes. Think banana bread, but with mashed sweet potatoes instead. It turns out sweet potatoes can also be used in baking just like bananas and pumpkin.
In terms of sweetness, they fall between the fruit and the squash, so the recipe does need some sweetener in it. I use stevia though to keep it natural.
Let’s talk about the warm and richly spiced loaf though. It turned out absolutely phenomenal – soft, tender and dense, and was somewhere between a regular quick bread and a cake.
No complains though, delicious is delicious all the same. Especially when its got chocolate chips in it!
The Best Chocolate Chip Sweet Potato Bread (Paleo)
Ingredients
- 1 large Sweet Potato, 225g, 1 cup mashed
- 4 Eggs
- ¼ cup Almond Milk
- ¼ cup Coconut Oil, Melted
- 1½ tsp Vanilla Extract
- ½ cup Coconut Flour, 64g
- 2 tsp Baking Powder
- Stevia Sweetener, 2 Tbsp + 2 tsp sugar worth (Use your brand's Conversion Chart)
- 1 tsp Cinnamon
- ⅛ tsp Nutmeg
- ⅛ tsp Cloves
- ¼ tsp Salt
- ½ cup Chocolate Chips, Stevia Sweetened, 112g
Instructions
- Preheat the oven to 350°F (325°F for glass pan).
- Line an 8″ x 3½” loaf pan with parchment paper or foil and grease.
- Peel and cut sweet potato into 1” chunks and boil for about 10 minutes until it easily pierces with a fork. Drain, transfer to a bowl, and mash with a fork. Let cool completely to avoid scrambling eggs.
- In a large bowl, whisk mashed sweet potato and wet ingredients until smooth.
- In a medium bowl, combine dry ingredients.
- Add dry mix to wet, and stir until combined and lumps are gone.
- Fold in chocolate chips, reserving 2 Tbsp for the top.
- Pour batter into prepared loaf pan, and top remaining chocolate chips.
- Bake for about 60 minutes or until a toothpick inserted into center comes out dry.
- Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 30 minutes and cut into slices.
Notes
- Use Garnet or Jewel sweet potatoes. They are orange-reddish on the outside, and mildly sweet.
- Make sure you let the sweet potato cool before going ahead with the recipe or it will scramble the eggs.
- Let the bread cool completely before storing so that it remains fresh.
- Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
- Fridge: 1 week in an airtight container.
- Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.
- Loaves can be stored whole or as individual slices.
- Lily’s Dark Chocolate Baking Chips
- Servings: 16 ½” slices | Serving size: 1 slice
- Calories: 101kcal
- Fat: 7.4g | Saturated fat: 5.1g
- Carbohydrates: 9.8g | Fiber: 3.8g | Sugar: 0.6g
- Protein: 3.1g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!