If you love sweet potatoes and are fans of custard-ish bread pudding, then this sweet potato bread paired with chocolate chips might just be your new go-to snacking bread recipe!
This recipe calls for Japanese Murasaki sweet potatoes, which is typically sold at Trader Joes grocery stores. If you don’t have access to TJs, then I would recommend going to a local Asian grocery store and you may be able to find this variety. If you’re unable to find this variety, I think the next best option is Satsuma – Imo (another Japanese variety) or Hannah (white) sweet potatoes, which both have a similar texture.
Speaking of texture, Murasaki sweet potatoes are more dense and creamy as opposed to the the garnet or jewel (orange) sweet potatoes. You can find more info on the sweet potato variety here.
Lastly, when you’re slicing into the bread after it has cooled down, don’t be alarmed by the wet texture. If you baked it long enough, the texture should be similar to a custard-like bread pudding – minus the bread! This also pairs well with some fresh berries and almond butter, but anything goes.
If you’re trying this recipe for the first time, good luck, and let me know how it goes! Leave a comment below or tag me on Instagram via @fullasamother – I’d love to see how your creation turned out!
This recipe was adapted from RachL Mansfield’s Chocolate Chip Sweet Potato Bread.
Happy baking, friends.
SHOPPING LIST:
Otto’s Cassava Flour
Avocado Oil
Pure Vanilla Extract
Ground Cinnamon
Dark Chocolate Chips
Japanese Sweet Potato Bread (Paleo, Gluten Free)
Equipment
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1 – 9×5" loaf pan
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Food processor or blender
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Large pot
Ingredients
- 2 cups (16oz) Japanese Sweet Potato (Murasaki) puree (about 2 medium-sized sweet potatoes)
- Water for boiling sweet potatoes
- ½ cup filtered water
- 3 large eggs
- ¼ cup avocado oil (or oil of choice)
- ¼ cup unsweetened non-dairy milk (I used almond milk)
- ¼ cup maple syrup
- 1 tsp pure vanilla extract
- ½ cup + 3 tbsp cassava flour (coconut flour works too!)
- 1 tsp baking powder
- 1 tsp cinnamon powder
- ½ tsp fine sea salt
- ⅓ cup dark chocolate chips (milk chocolate works too)
Instructions
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Peel & cut sweet potatoes into 1” cubes, and place in a large pot of water, and boil until the sweet potatoes are fork tender (about 5-10 mins). Drain water and strain sweet potatoes using a colander.
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In a food processor (or blender), add cooked sweet potatoes and filtered water, then blend until smooth. The consistency should resemble a mashed potato consistency. If the sweet potato puree seems too thick add more water 2 tablespoons at a time, until mashed potato consistency is achieved.
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Add 3 eggs, avocado oil, eggs, milk, maple syrup and vanilla extract, then blend until combined. Use a rubber spatula to scrape down the sides and blend until all ingredients are fully combined.
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In a medium bowl, sift cassava flour, baking powder, cinnamon, and salt. Add the dry ingredients to the food processor, and blend until fully combined, scraping down the sides half way through.
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Pour the batter into the prepared loaf pan and sprinkle the top with chocolate chips.
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Bake in the center rack of the oven for 50 – 60 minutes (average baking time is 55 minutes), or until a toothpick inserted in the center of the loaf comes out clean.
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Allow the loaf to cool for 20-30 minutes then remove from the pan and place on a cutting board to serve.
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Store in an airtight container and refrigerate for up to 3 days.
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