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Chocolate Chunk Sweet Potato Bread


Units Scale
  • 1 large sweet potato, baked and mashed (about 1 1/2 cups)
  • 2 cups of flour
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar, packed
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground allspice
  • 1/2 teaspoon of salt
  • 1 stick of unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 2 teaspoons of vanilla extract
  • 1/3 cup of sour cream, room temperature
  • 1 cup of semi-sweet or dark chocolate, chopped



  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Prick 1 large sweet potato all over with a fork. Wrap in aluminum foil and place on a baking sheet lined with aluminum foil. Bake until tender, 50 to 60 minutes. (Alternatively, microwave on HIGH until tender, about 10 minutes.) Let cool, then scoop out the flesh into a large bowl and mash with a fork.
  2. Reduce the oven temperature to 350°F. Grease and flour—or spray with baking spray— a 9×5-inch loaf pan.
  3. In a medium bowl add flour, baking soda, baking powder, cinnamon, nutmeg, allspice, salt, and whisk to combine. Set aside.
  4. In a large bowl add the mashed sweet potato, white and brown sugars, eggs, vanilla, butter, sour cream, and whisk to combine.
  5. Add dry ingredients to the wet ingredients in two batches until just combined. Fold in the chocolate. Be careful not to overmix.
  6. Bake for 50-60 minutes or until a tester inserted in the center comes out clean. Let bread cool in pan for 10 minutes then remove and place on a wire rack. Slice and eat the bread warm or at room temperature. Enjoy!