Sweet Potato Bread
  • 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
  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 to cool completely. If needed, run a knife along the edges of the pan to fully loosen the loaf.
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.
Recipe by Love & Flour at http://www.loveandflour.com/chocolate-chip-sweet-potato-bread/