Sweet Potato Chocolate Bread
Servings: 12 slices
Wet Ingredients
- 2 cups (340 g) cooked sweet potato flesh 12 oz / 340 g — measured after microwaving 3 medium sweet potatoes
- ¾ cups (150 g) sugar
- ½ cup (120 g) Greek yogurt full-fat or 2%
- ⅓ cup (80 g) milk any — dairy or non-dairy
- ¼ cup (55 g) olive oil or avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
Spice Mix
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground clove
- ¼ teaspoon allspice
Dry Ingredients
- 2 cups (300 g) all purpose flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (4 g) baking soda
- ¾ cup (100 g) chopped dark chocolate bar or chocolate chips
- Preparation: Heat the oven to 350°F / 180°C. Line your loaf pan with parchment paper.Pierce each sweet potato a few times with a fork and microwave for about 7 - 10 minutes, or until a knife slides through easily.Cut open, scoop out the flesh (careful it's hot), add it to a large mixing bowl, and mash it until smooth. You'll need about 2 cups cooked sweet potato flesh.
- Mix wet and spices: Whisk in ¾ cups sugar, ½ cup Greek yogurt, ⅓ cup milk, ¼ cup olive oil, 1 large egg, and 1 teaspoon vanilla extract until creamy. Stir in 2 teaspoons cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground clove, and ¼ teaspoon allspice until evenly mixed.
- Mix in dry ingredients: In another bowl, whisk together 2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda.Add the dry ingredients to the wet mixture and stir gently until just combined — stop as soon as no flour streaks remain. Fold in ¾ cup chopped dark chocolate bar.
- Bake: Pour into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.Let cool 10 minutes in the pan, then transfer to a rack. Serve warm or at room temperature.
Substitutions
- Sweet potato → Mashed baked or microwaved sweet potato for best flavor. Try pumpkin or butternut squash for variety.
- Flour → All-purpose gives the best texture. Use whole wheat pastry flour or a 1:1 gluten-free blend if needed.
- Greek yogurt → Adds protein and tenderness. Swap with low-fat Greek yogurt, Skyr, or Greek-style non-dairy yogurt.
- Olive oil → Keeps the loaf moist with healthy fats. Substitute avocado oil if you prefer.
- Milk → Any milk works — dairy or plant-based. Oat, soy, or almond milk add a subtle flavor.
- Egg → Helps the loaf rise and bind. For a vegan option, use flax or chia “egg,” or try our egg-free version.
- Sugar → Use white or light brown sugar for balance, or coconut sugar for a less refined option.
- Dark chocolate → Choose 70% dark chocolate or chips. Swap with walnuts, pecans, pistachios, or cranberries if you like.
- Spices → Cinnamon, ginger, clove, and allspice bring warmth — adjust to taste for your perfect blend.
- Use freshly cooked sweet potatoes → Baked or microwaved gives the best flavor and texture—never watery like canned purée.
- Mash until smooth → Lumps can make the loaf dense, so take a minute to mash well for that soft, moist crumb.
- Don’t overmix → Once you add the dry ingredients, stir gently until the flour just disappears to keep it tender.
- Choose good chocolate → Go for 70% dark chocolate for richer flavor and antioxidants. Chop it roughly for melty chunks.
- Line your pan → Parchment paper keeps the loaf from sticking and makes cleanup a breeze.
- Let it cool before slicing → It helps the crumb set and the flavors deepen—worth the wait!
