The Best Chocolate Chip Sweet Potato Bread (Paleo)
Serves 1615 mins prep60 mins cook
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!
0 servings
What you need
cup almond milk
cup coconut oil
tsp vanilla extract
cup coconut flour
tsp baking powder
tsp cinnamon
tsp nutmeg
tsp clove
tsp salt
cup chocolate chips
Instructions
0 Preheat the oven to 350°F (325°F for glass pan). 1 Line an 8" x 3½" loaf pan with parchment paper or foil and grease. 2 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. 3 In a large bowl, whisk mashed sweet potato and wet ingredients until smooth. 4 In a medium bowl, combine dry ingredients. 5 Add dry mix to wet, and stir until combined and lumps are gone. 6 Fold in chocolate chips, reserving 2 Tbsp for the top. 7 Pour batter into prepared loaf pan, and top remaining chocolate chips. 8 Bake for about 60 minutes or until a toothpick inserted into center comes out dry. 9 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.View original recipe