Healthy Chocolate Chip Sweet Potato Bread

Healthy Chocolate Chip Sweet Potato Bread

This indulgent yet nutritious bread combines the natural sweetness of sweet potatoes with rich chocolate, making it a perfect snack or breakfast option that's easy to customize.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 10 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Wet Ingredients

1 cup mashed sweet potato Fresh or canned (make sure it's unsweetened!)
2 pieces eggs or flax eggs For vegans, flax eggs can be a perfect substitute.
3 tablespoons honey or maple syrup Both options add a lovely sweetness; maple syrup gives a nice depth of flavor.
2 teaspoons vanilla extract Always opt for pure vanilla for the best flavor.
3 tablespoons melted coconut oil Provides healthy fats; you can substitute with vegetable oil if desired.

Dry Ingredients

2.5 cups oat flour You can easily make your own by grinding rolled oats in a blender!
2 teaspoons baking powder Makes the bread rise beautifully.
1 teaspoon cinnamon A warm spice that goes perfectly with sweet potatoes.
1 teaspoon sea salt Enhances all the flavors.

Mix-ins

⅓ cup chocolate chips Dark chocolate is recommended for a richer taste; add extra for sprinkling on top.

Method

Preparation

Preheat oven to 350°F (180°C) and prepare your loaf pan by lining it with baking paper.
In a large mixing bowl, combine mashed sweet potato, eggs (or flax eggs), honey, vanilla extract, and melted coconut oil. Mix until smooth and creamy, about 2-3 minutes.
In a separate bowl, whisk together oat flour, baking powder, cinnamon, and salt until no lumps remain.
Slowly mix the dry ingredients into the wet mixture, folding gently until combined.
Gently fold in the chocolate chips, reserving a few for sprinkling on top.

Baking

Pour the batter into the prepared loaf pan and bake for 45-50 minutes. Check for doneness with a toothpick.
Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store leftovers in an airtight container for 1-2 days at room temperature, or refrigerate for up to a week. Can be frozen for up to 3 months.