Cookie Swap 050 Edited Chocolate Chip Sweet Potato Bread

When the calendar moved to December this past weekend, my first thought was to leave sweet potatoes firmly planted in the past. In my mind, these root vegetables have a place at the Thanksgiving table, and that is about it.

But the problem was, I had a stack of sweet potato recipes that I fully intended to enjoy in November but simply did not get around to. Shelve them for next year, or get to baking? As you can see, I opted for the latter.

Nearly every time I bake a quick bread, I find myself disappointed. Either I can not get it out of the pan, or it completely crumbles when cut or it sinks in the middle. Inevitably, I wonder why on earth I did not think to bake muffins instead.

Cookie Swap 035 Edited Chocolate Chip Sweet Potato Bread
This bread sunk a bit along the middle, and it was so moist I was initially concerned I failed to bake it until fully done. Turns out all was well, and I have been enjoying a slice for breakfast ever since.

Though I opted to sweeten my bread up with mini chocolate chips, incorporating nuts will make for a more savory option. Consider enjoying a savory slice with a bowl of soup or salad.

As I was using up my remaining sweet potatoes, I came to realize that along with peanuts, these root vegetables are the one item my farmers’ market lists as available year round. Looks like I will be able to get to some more of those sweet potato recipes after all. Enjoy!

Cookie Swap 040 Edited Chocolate Chip Sweet Potato Bread

Sweet Potato Bread
 
Author:
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup sweet potato puree
  • ½ cup brown sugar
  • ½ cup applesauce
  • ⅓ cup milk
  • ¼ cup vegetable oil
  • ½ cup mini chocolate chips
Instructions
  1. In a large bowl, sift together the flour, baking powder, cinnamon and salt. Set aside.
  2. In a separate bowl, stir together the sweet potato puree, brown sugar, applesauce, milk and vegetable oil until well combined.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Fold in the mini chocolate chips.
  5. Pour the batter into a greased 9 x 5 loaf pan.
  6. Bake at 325 degrees F for 60 minutes until the bread is lightly browned and a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool in the pan for 45 minutes, then turn out onto a wire rack (or let's be honest, a plate will suffice) to cool completely. If needed, run a knife along the edges of the pan to fully loosen the loaf.
Notes
Like pumpkin puree, sweet potato puree is available in canned form. I made my own by roasting four small sweet potatoes at 400 degrees until tender, about 45 minutes. When they were cool enough to handle, I simply popped them out of their skins and mashed them with a fork. For a savory twist, add chopped pecans or other nuts in place of the mini chocolate chips.
 

67E87027C4CC634217943A944D12A08F Chocolate Chip Sweet Potato Bread

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