The Best Chocolate Chip Sweet Potato Bread (Paleo)

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!

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)

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Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Servings: 16 ½” slices

Calories: 101kcal

Course: Breakfast, Dessert

Cuisine: American

This Chocolate Chip Sweet Potato Bread is ridiculously moist and delicious, and has kind of a cakey texture. The best part is the chocolate chips: They give a great contrast in flavor, texture, and color too!

Ingredients

• 1 large Sweet Potato, 225g, 1 cup mashed
• 4 Eggs
• ¼ cup Almond Milk
• ¼ cup Coconut Oil, Melted
• 1½ teaspoon Vanilla Extract
• ½ cup Coconut Flour, 64g
• 2 teaspoon Baking Powder
• Stevia Sweetener, 2 tablespoon + 2 teaspoon sugar worth (Use your brand’s Conversion Chart)
• 1 teaspoon Cinnamon
• ⅛ teaspoon Nutmeg
• ⅛ teaspoon Cloves
• ¼ teaspoon 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 tablespoon 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

Recipe adapted from Leelalicious and Sunny Side Ups.

• 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.

Storage:

• 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.

Product Recommendation:

• Lily’s Dark Chocolate Baking Chips

Nutrition:

• 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