Double Chocolate Sweet Potato Bread

Super chocolatey and moist double chocolate sweet potato bread is a crave-worthy breakfast treat or sweet snack! It’s the perfect fall baking recipe for chocolate lovers, with both cocoa powder and chocolate chips.

It features homemade mashed sweet potato that’s super easy to make in the microwave, and is sweetened with brown sugar. Greek yogurt makes it extra moist, too!

double chocolate sweet potato bread on a plate with a gold fork

Chocolate Bread with Sweet Potato

Whenever fall rolls around, I find myself buying lots of sweet potatoes – but to be honest, I sometimes forget about them. That’s where this sweet potato bread comes in!

It’s perfect for when you have an extra sweet potato lying around that you need to use up. It’s a lot like banana bread, but the sweet potato flavor is milder and compliments the chocolate so well.

If you’re a chocolate lover like me, you can definitely appreciate some chocolate for breakfast (or snack). This double chocolate bread is like a healthier, fall-inspired version of chocolate cake. It’s decadent-tasting, but has some nutritional value as well!

For my fellow chocolate fans: try these double chocolate pistachio muffins too!

Recipe Ingredients

A few notes on the ingredients in this sweet potato bread:

  • This recipe calls for homemade mashed sweet potato (about 1 large sweet potato). You can cook a sweet potato super quickly in the microwave – it only takes about 5 minutes – or, you can roast it in the oven. I haven’t tested this recipe with canned sweet potato puree, but it might work if you omit the milk (since canned sweet potato tends to contain more liquid).
  • Unsweetened cocoa powder and chocolate chips give this bread a decadent chocolate flavor. I used semisweet chocolate chips, but you’re welcome to use milk chocolate or dark chocolate if you prefer.
  • Plain Greek yogurt contributes to the moist texture and the rich flavor here.
  • I used brown sugar to sweeten this bread, since it tends to be more moist when baked than white granulated sugar. But, white sugar should also work if needed.

Have extra sweet potatoes? You might also enjoy these pecan sweet potato blondies!

slices of chocolate chip sweet potato bread

How to Make Double Chocolate Sweet Potato Bread

Step 1: Prepare Mashed Sweet Potato

To make this bread, start by cooking a large sweet potato. I prefer to do this in the microwave to save time – it only takes 5 minutes! Here’s my favorite method to cook a sweet potato in the microwave.

Alternatively, you can roast the sweet potato on a sheet pan in the oven until fork-tender (425 degrees Fahrenheit for about 45 minutes).

roasted sweet potato cut open on a plate

Once it’s cool enough to touch, use a spoon to scoop the potato insides into a bowl. (Toss the skin).

Then, use a fork or potato masher to mash the potato and set it aside to cool.

Step 2: Combine Wet & Dry Ingredients

Next, combine all the dry ingredients in a bowl and whisk to combine.

In a separate bowl, whisk together the wet ingredients (including the cooled mashed sweet potato).

Sift the dry ingredients into the wet ingredients (to avoid cocoa powder or flour lumps), then stir with a spatula or wooden spoon until just combined.

Fold in the chocolate chips. Spoon the batter into a lined loaf pan. Top with extra chocolate chips (if desired).

Step 3: Bake & Slice

Then, bake! The bread will take about 50-60 minutes at 350 degrees F to bake through.

Use a toothpick to check if it’s done – it should come out mostly clean. (Check it a couple times to make sure you aren’t hitting a melted chocolate chip!)

Let it cool for at least 20 minutes, then slice with a serrated knife and enjoy!

stack of double chocolate sweet potato bread slices on a marble platter

How to Store Sweet Potato Bread

Double chocolate sweet potato bread should be stored in an airtight container at room temperature. It will keep for 3-4 days. I don’t recommend refrigerating it, as the cold temperature will dry it out.

You can also freeze this bread! Slice it and wrap each slice in plastic wrap, then store in the freezer for up to 3 months. Just set the slices on the counter to defrost at room temperature.

Baking Tips

Here are some tips to make sure your double chocolate bread turns out perfect:

  • The mashed sweet potato should be cooled to room temperature before adding it to your batter.
  • In fact, making sure all your ingredients are at room temperature is essential so everything combines properly – that includes your eggs, milk, and Greek yogurt.
  • Once you add the flour to the batter, don’t over-mix! This will result in tough, rubbery bread.
  • It’s important to let the bread cool before you slice it.

For another tasty breakfast treat, try these hazelnut banana bread bars with a Nutella swirl!

close up of a loaf of sweet potato bread with slices in front of it

Chocolate Bread Mix-In Ideas

You can easily switch up your sweet potato bread mix-ins! Here are some ideas:

  • chopped nuts (pecans, walnuts, pistachios, etc.)
  • dried cranberries or cherries
  • shredded coconut
  • white chocolate or peanut butter chips

I hope this super chocolatey bread brightens your fall morning (or afternoon)!

If you make this double chocolate sweet potato bread, I’d love if you shared your thoughts with a rating and comment below!

More fall treats to try:

Double Chocolate Sweet Potato Bread

Double chocolate sweet potato bread with Greek yogurt is a perfect fall baking recipe for chocolate lovers. Easy to make, moist, and delicious!
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 loaf


  • 1 cup mashed sweet potato, cooked & cooled to room temp* (about 1 large sweet potato)
  • cup all-purpose flour (spooned & leveled to measure)
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • cup brown sugar, packed
  • 2 large eggs (room temperature)
  • cup canola oil (**see notes for substitutions)
  • 1 tsp vanilla extract
  • ½ cup plain Greek yogurt (room temperature)
  • ¼ cup milk (room temperature)
  • ¾ cup chocolate chips (plus more for topping, if desired)


  • Preheat oven to 350° Fahrenheit (176° Celsius). Line a loaf pan with parchment paper. Set aside.
  • Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
  • In a separate bowl, whisk brown sugar, eggs, canola oil, and vanilla extract for 1 minute. (This helps the sugars dissolve). Add mashed sweet potato, Greek yogurt, and milk. Whisk until combined.
  • Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined. (Do not over-mix). Fold in chocolate chips.
  • Spoon batter into lined loaf pan. Smooth out on top with a spatula. Top with additional chocolate chips (if desired).
  • Bake for 50-60 minutes, until a toothpick inserted into the center comes out mostly clean. (Check it a couple times in case you hit a melted chocolate chip!)
  • Let cool for 20 minutes, then slice and enjoy!


*To cook a sweet potato for mashing: Either roast the sweet potato on a sheet pan in the oven until fork-tender (425 degrees Fahrenheit for about 45 minutes), or use this method to microwave a sweet potato (much quicker!). Once cool, spoon the insides into a bowl (leaving the skin behind) and mash.
**As an alternative to canola oil, you can use vegetable oil, melted coconut oil or melted unsalted butter. If using melted coconut oil or butter, whisk it with the brown sugar for 1 minute first, then add the eggs and vanilla extract and whisk again.
Storage Tips: Store in an airtight container at room temperature for up to 3 days. To freeze, wrap individual slices in plastic wrap and freeze for up to 3 months. (Thaw on the counter at room temperature).
Keyword bread, chocolate, chocolate chips, sweet potato

2 thoughts on “Double Chocolate Sweet Potato Bread”

    1. Unfortunately, I don’t believe almond flour or coconut flour can be substituted 1:1 due to the difference in texture and absorbency. I can’t say for sure without testing it, sorry!

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