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Sweet Potato Chocolate Chip Bread

by on November 27, 2009 · 12 comments

Last year’s post-Thanksgiving treat was a brownie made with leftover mashed potatoes. This year, in keeping with the “use-up-the-potatoes” theme (because aren’t there enough ways to use leftover turkey? ), I decided to do something with the leftover sweet potato casserole which I make every year for my mother – the only person at the feast who likes sweet potatoes. This bread was a great way to incorporate the leftovers into something all of us would eat. So sweet potato fan or not, I think you will like it.

sweetpotatochip

Sweet Potato Chocolate Chip Bread

1 scant cup granulated sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 tablespoons milk
1 teaspoon vanilla extract
1 cup cooked and mashed sweet potatoes or sweet potato casserole (8 oz)
1 1/2 cups plus 2 tablespoons all-purpose flour (7.25 oz)
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup toasted walnut pieces
1/2 cup semi-sweet or dark chocolate chips

Preheat oven to 325 degrees F. Spray a 9×5 inch loaf pan with flour-added cooking spray or grease as usual. You could also use a smaller loaf pan, but might have to adjust bake time.

Stir the sugar, oil, eggs, milk, vanilla and sweet potatoes together in a large mixing bowl.

Stir the flour, baking soda, baking powder and salt together in a second bowl, making sure ingredients are well-mixed. Add the flour mixture, walnuts, and chocolate chips to the sweet potato mixture and stir, without over-beating, just until the ingredients are well mixed.

Pour the batter into the prepared pan and bake for 1 hour and 5 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the bread cool in the pan for about 20 minutes, then remove from pan.

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Published on November 27, 2009

{ 12 comments… read them below or add one }

Katrina November 27, 2009 at 4:39 pm

I LOVE sweet potato anything. I even put some leftover casserole in my oatmeal this morning, so I would love this. I promised myself no baking today. And well, since I just did last night’s dishes at 4 p.m. today, there isn’t really time! Have a great weekend.

dawn November 27, 2009 at 6:10 pm

come see what I just did with sweet potato. it was so good. you know I’m tempted to make a loaf (like this one) with butternut squash. yes? no?

C L November 28, 2009 at 6:37 pm

Anna, your timing is perfect! :) My “assignment” for the family feast was sweet potatoes. I candied them to a fare-thee-well with butter and honey and a touch of cinnamon. Very little left but maybe just enough to bake this delicious sounding quick bread. ;)

Judith November 28, 2009 at 9:10 pm

I would be honored to have you share this recipe with my readers. I will provide a link back to your site.

http://www.best-potato-recipes.com/sweet-potato-recipe.html

Thanks in advance for considering!

Judith

JK November 30, 2009 at 10:44 am

Thanks for this post! I had a bowl of sweet potato puree left in the fridge from my sweet potato pie & I was just wondering what I should do with it!

Alton December 5, 2009 at 4:27 pm

Anna, I tried this and it was so very good. I took it to my card club and there was none left! I made it in my Wilton Lemon cake pan and it came out so great. I put some of the marshmallows in it and next time I am going to put more. I posted this as my recipe of the week on CLBB’s Sunday game of the week.

Anna December 5, 2009 at 8:23 pm

Hi Alton!

Thanks for trying it. It means a lot to me since it was kind of “experimental”. We liked it too, but it’s always good to get an objective review from another baker.

Andy December 24, 2009 at 9:21 am

I’m going to make a sweet potato marshmallow casserole (with walnuts) to bring to xmas brunch. I was thinking of adding chocolate chips and chils. Am I nuts?

Anna December 24, 2009 at 10:06 am

I think the chocolate chips might make it too dessert-like, but the chile peppers would probably be good. I’d use cayenne or chipotle powder.

Tim December 28, 2009 at 1:56 pm

Dawn,
I use sweet potatoes, yams, and most winter squashes interchangeably. I like butternut and acorn squashes both better than I do pumpkin. It works well. Trust your palate instinct.
Tim

eva November 7, 2011 at 8:05 pm

Anna,
This was a great recipe! Not too sweet and wonderful with coffee. Thanks for sharing and helping me use up my sweet potatoes.

Anna November 8, 2011 at 7:23 am

Hi Eva,

Thanks so much for taking the time to review. Have a great week!

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