Double Chocolate Sweet Potato Bread (Edit recipe)

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Indulgence meets nutrition in perfect harmony with my latest creation – Double Chocolate Sweet Potato Bread. This delightful treat not only satisfies your sweet tooth but also adds a wholesome twist, thanks to the nutritious goodness of sweet potatoes.

15 minutes

32 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	145
Fat:	6 g
Carbohydrates:	24 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	309 mg
Fiber:	2 g
Sugars:	16 g
Calculated per serving.

Serves: 10

Ingredients

1 cup Sweet Potato
2 whole Eggs
2 Tbsp Coconut Oil, Refined
.5 cup Honey
1 tsp Vanilla Extract
.5 cup Cocoa Powder, Unsweetened
1-.25 cup Almond Flour
.5 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 Tbsp Dark Chocolate Chips, Allergen-free

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350u00b0F (175u00b0C). Grease a 5 x 9 loaf pan and set it aside.
In a large mixing bowl, mash the baked sweet potato.
Add the eggs, honey, melted refined coconut oil, and vanilla extract. Whisk all the ingredients together until combined.
Sift cocoa powder, almond flour, baking soda, baking powder, a salt over the wet ingredients.u00a0
Whisk together the wet and dry ingredients.u00a0
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Sprinkle top with allergen-free chocolate chips.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the chocolate sweet potato bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and Serve. u00a1Buen Provecho!