Extra sweet potatoes on hand? Turn them into the perfect sweet treat to share with family and friends this holiday season with this Gluten-Free Sweet Potato Chocolate Chip Bread recipe.
Author:Regan Jones, RDN
Yield:1 loaf 1x
1 cup sugar (*see Note)
2/3 cup olive oil
1/2 cup buttermilk
1 cup mashed sweet potato
240 g (2 cups) gluten-free all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoon pumpkin pie spice
Pinch of salt
1/2 teaspoon xanthan gum
1/4 cup plus 2 tablespoons chocolate chips (*see Note)
Preheat oven to 375 degrees F. Coat a 9-inch loaf pan with cooking spray.
Cream oil and sugar; mix in eggs and sweet potato.
Whisk together flour and next 4 ingredients (through xanthan gum). Add to oil mixture alternately with buttermilk. Mix in 1/4 cup chocolate chips.
Pour batter into pan. Top with remaining 2 tablespoons chocolate chips. Bake for 1 hour or until wooden pick inserted into center of loaf comes out clean.
Let cool in pan on wire rack 10 minutes. Remove from pan and let cool slightly before slicing.
Much like I prefer to substitute equal amounts of Swerve and sugar to reduce the overall sugar in my recipes (see additonal note below), I also like to use equal amounts of Lily’s Sugar-Free Chocolate Chips and regular chocolate chips in my baking. This cuts the sugar in half in the recipe without sacrificing taste.