I am an advocate and member of the sweet potato council. I believe in all things sweet potato. I take all recipes using “sweet potato like” ingredients and substitute sweet potatoes to come up with an entirely different dish! This recipe is an example of what I’m talking about because it was originally made with … well you know!
Chocolate Chip Sweet Potato Bread
I believe anything that can be done with a pumpkin can be done much better using sweet potato! I’m on a quest to prove that the sweet potato is one of the most “unsung” vegetables ever. For all of my recipes yams and sweet potatoes are interchangeable, use whichever one you prefer!
- 3 C granulated sugar
- 1 (15oz) can of sweet potatoes – pureed
- 1 C oil
- 2/3 C water
- 4 eggs
- 3 1/2 C AP flour
- 1T ground cinnamon
- 1tsp nutmeg
- 2 tsp baking soda
- 1/2 tsp salt
- 1 C mini chocolate chips
- 1/2 C chopped walnuts
- Preheat oven to 350 F. Grease and flour 3, 9×5″ loaf pans or 1# coffee cans. In a large bowl combine sugar, sweet potatoes, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips and nuts. Fill cans or pans 1/2 to 3/4 full. Bake for 1 hour or until skewer inserted into center comes out clean. Cool in baking containers. Slice and serve for breakfast with cinnamon flavored cream cheese and hot coffee. Enjoy!
- Note: This bread can also be baked as muffins and dusted with confectioner’s sugar – yum!