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–+ servings
sliced sweet potato bread on parchment paper.
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Sweet Potato Bread

Easy to make with pantry staples, sweet potatoes, and chocolate chips. This sweet potato bread recipe is packed with flavor and is perfect for breakfast, a mid-day snack, or dessert.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 10
Author: Rena

Ingredients

  • 1 1/4 cups mashed sweet potatoes about 2 medium sweet potatoes
  • ½ cup coconut oil or avocado oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup brown sugar or coconut sugar
  • 1 ¾ cups all-purpose flour or flour of choice
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup dark chocolate chips optional, or chopped walnuts

Instructions

  • Preheat the oven to 350°F and prepare a 9x5 loaf pan with parchment paper.
  • In a bowl, add the 1 1/4 cups mashed sweet potatoes, ½ cup coconut oil, 2 eggs, 1 teaspoon vanilla extract, and 2/3 cup brown sugar. Using a whisk, mix everything well to combine. Set aside.
    wet batter made of oil, egg, sugar, and sweet potatoes.
  • In a separate bowl, add the 1 ¾ cups all-purpose flour, ½ teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt, and 1 teaspoon baking soda. Whisk to combine.
    flour, cinnamon, baking soda, placed in a bowl.
  • Add the flour ingredients over the wet sweet potato ingredients. Mix to incorporate.
    sweet potato batter bread added to a bowl.
  • Add in the ½ cup dark chocolate chips (if using) and mix.
    Chocolate chips are added to batter in a bowl.
  • Transfer the batter into the loaf pan, top with additional chocolate chips if desired, and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
    batter placed in a pan.
  • Allow it to cool for 10-15 minutes before serving. Serve and enjoy.
    sweet potato bread added to a wire rack to cool.

Notes

  • Nutrition values are based on 10 slices; serving size is one slice.
  • You can pre-cook the potatoes the day before to save time. 
  • Use any flour of your choice. 
  • Instead of chocolate chips, you can use chopped walnuts or pecans. 
  • Store leftovers in a container in the fridge for up to 5 days.
  • You can freeze for up to 2 months. 

Nutrition

Serving: 1slice | Calories: 304kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 262mg | Potassium: 169mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2407IU | Vitamin C: 0.5mg | Calcium: 54mg | Iron: 2mg