It's hard to go wrong with sweet potatoes - but when you can make a paleo chocolate sweet potato bread out of them, they're perfect! Personally, I love them on their own with a little coconut oil and sea salt, but can add them to just about anything to add some extra nutrition and flavor. This chocolate sweet potato bread is paleo-friendly - which means it's gluten and dairy free, too! In comparison to other sweet breads, this one is low in sugar. That said, it was kid-approved immediately. This is always a huge coup for me.
Making Paleo Chocolate Sweet Potato Bread
I actually didn't set out to make this bread as it turned out. I had a couple sweet potatoes sitting in a bowl in our kitchen and knew they had to get used. I threw them into the oven to bake at 400 degrees for 40 minutes, then looked in my pantry for some complementary ingredients. This recipe was the result.
Why Sweet Potatoes Are Great for Cooking and Your Health
Sweet potatoes make a great base for a lot of baked goods, and don't overwhelm the recipe with a big sweet potato flavor, but still add enough natural sweetness to make a big difference. Another reason I like to use sweet potatoes in baked goods is because they're nutritious. Sweet potatoes are a great source of:
- Vitamin C: helps to boost your immune system and improve the tone and texture of your skin. Cheers to vitamin C.
- Vitamin A: not just great for your skin, but also critical for heart, brain and immune health.
- Pantothenic Acid (or B5): especially great for helping you keep your cool under stress, but also for regulating metabolism and improving skin.
Bottom line: stay beautiful from the inside out with sweet potatoes!
Paleo Sweet Potato Bread with Cassava Flour
Cassava flour has been around for a long time, but has only started to make its way to mainstream in recent years. Derived from yuca root, cassava flour is extremely versatile and can be used as an equal for grain-based flours. That said, while I used cassava flour for this recipe, there are others that I prefer a specific ratio of coconut flour to arrowroot flour - like my Paleo Chocolate Chip Cookies. And if you're in the mood for a grain free chocolate power bite, you have to make these no-bake Chocolate Cashew Coconut Bars!
A quick shout out to the yuca root. While I've yet to make my own yuca fries, I highly recommend them! Check out this recipe from Paleo Running Momma. Delish.
Save to BigOven 
Ingredients
- 1 cup cooked sweet potato, pureed
- 1/2 cup cassava flour
- 1/3 cup coconut oil, melted
- 1/3 cup chocolate chips (paleo-friendly like Theo Chocolate or Alter Eco)
- 1/3 cup coconut sugar
- 1 egg, whisked
- 1 tsp baking soda
- 1/8 tsp salt
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Combine all the wet ingredients in a medium bowl, including sugar in one bowl. Mix well.
- Combine all dry ingredients in a large bowl (excluding chocolate chips). Mix well.
- Add wet ingredients to dry ingredients mix thoroughly.
- Fold in chocolate chips.
- Batter should be pourable, but not runny. Add to a parchment paper-line bread pan, or a well-greased bread pan.
- Bake for 30 - 35 minutes, or until the center of the loaf is firm to spoon touch.
