Ultra-Fudgy Sweet Potato Loaf

Looking for a way to satisfy your sweet tooth (teeth)? How about sneaking an extra serving of veggies in with your breakfast? Look no further than this super moist and decident sweet potato, chocolate loaf.

Course Breakfast

Cuisine American

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Servings servings

Calories 222kcal

Author Lauren Bossi

Ingredients

2 cups of pureed sweet potatos
1 ½ cups of oat flour (ground oats)
¼ cup of unsweetend almond milk
½-3/4 cup of maple syrup
½ cup + 2 Tablespoons of unsweetened cocoa powder
½ Tablespoon of cinnamon
2 teaspoons of baking soda
½ teaspoon of salt
¼ cup chia seeds to blend in (optional)
¼ cup of chocolate chips/crushed almonds to mix in (optional)

Instructions

Preheat oven to 400 degrees F. Boil 2 medium diced sweet potatoes in a sauce pan for 15-20 minutes or until tender. Remove skin and puree in a blender or food processor until smooth.
In a large bowl, combine sweet potato puree, milk and maple syrup. Add in oat flour, cocoa powder, cinnamon, baking soda, salt and any other add-ins you choose. Combine until dough is thoroughly incorperated.
Place the dough in a greased bread loaf pan and bake in the oven for 35-40 minutes or until fork comes out clean and the top is hardened a bit. It is ok to underbake slightly as it will make for a fudgier loaf. Let cool completely and enjoy topped with nut butter of choice!

Notes

If you don't have sweet potatoes, try pumpkin!

Nutrition