Breads & Baked Goods, Desserts, Sides
Cinnamon & Chocolate Chip Sweet Potato Loaf
Recipe by Amelia Littlejohn
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This sweet loaf has a really special ingredient that may sound a little strange, but it’s a total game changer
Sweet potato is loaded with nutrients and so much plant based goodness, and it seems a shame to only use it in savoury recipes. This recipe is perfect for any banana bread lovers out there and would be an ideal bake for afternoon tea with friends or family. You could even add in extra special ingredients like chopped hazelnuts for something more!
Allergies
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Contains Tree Nuts
Tip: Allergy Advice
This dish contains the following allergens: Tree Nuts
Cooking mode
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- 200g gluten free flour
- 1 sweet potato
- 5 tbsp maple syrup
- 1 tbsp of flaxseed, 4 tbsp of water to make flaxseed egg
- 4 tbsp coconut sugar
- 4 tbsp rapeseed oil
- 2 tsp cinnamon
- 60g dark chocolate chips
- 1 tsp vanilla extract
- 100ml almond milk
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- A pinch salt
Utensils
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Step 1
Pre-heat the oven to 150 degrees celsius
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Step 2
Peel the sweet potato and cut into cubes. Steam cook for around 10 minutes or until soft. Allow to cool
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Step 3
Mix the flaxseed together with the water. Allow to sit and thicken up
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Step 4
Place the steamed sweet potato in your food processor and blend on the puree setting until smooth
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Step 5
Add the maple syrup, coconut sugar, oil and vanilla to the food processor and blend again until smooth
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Step 6
Sift the flour into a mixing bowl and add the cinnamon, baking powder, bicarbonate of soda and pinch of salt
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Step 7
Stir in the sweet potato mixing and flaxseed mixture
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Step 8
Gradually stir in the almond milk. Mix together really well. Then fold in the chocolate chips
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Step 9
Line or grease a loaf tin and pour the mixture into it
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Step 10
Bake in the oven for 30-40 minutes. Poke a knife through the centre of the loaf, when it comes out clean it means the loaf is cooked
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Step 11
Allow to cool completely before removing from the loaf tin and cutting into slices to enjoy
