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!
Ingredients
- 1 cup mashed sweet potato, cooked & cooled to room temp* (about 1 large sweet potato)
- 1¼ cup all-purpose flour (spooned & leveled to measure)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ⅔ cup brown sugar, packed
- 2 large eggs (room temperature)
- ⅓ 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)
Instructions
- 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!
Notes
*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).