Skip to main content

Chef Megan Mitchell

Online Cookbook

Sweet Potato Bread

Sweet Potato Bread


  • Cooking spray
  • 1 15-ounce can sweet potato or pumpkin puree
  • 3 eggs
  • 3/4 cup grapeseed oil
  • 2 tsp. vanilla extract
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 1/2 cups AP flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cloves
  • 1/8 tsp. allspice
  • 1 cup dark chocolate chips, plus more for sprinkling on top


  1. Preheat oven to 350℉.

    Spray a 9x5 loaf pan with cooking spray.

  2. In a stand mixer fitted with a paddle attachment beat together the sweet potato puree, eggs, oil and vanilla extract. Once combined add in both sugars. Mix for 2 minutes.

  3. In a small bowl combine the flour, baking powder, baking soda, cinnamon, ginger, sea salt, nutmeg, cloves and allspice. With the mixer on low, slowly add the flour mixture. Mix until fully combined and you no longer see any flour bits. Using a silicone spatula stir in the chocolate chips.

  4. Pour the batter into the prepared loaf pan. Sprinkle the top with 1/4 cup chocolate chips.

  5. Bake for 1 hr 20 min. - 1 hr 30 min. or until golden brown and set in the middle. Remove from oven and let cool slightly before removing from pan to cool fully.

    Recipe Courtesy of Megan Mitchell

Leave a comment

Please login to leave a comment.

Newsletter Signup

Please enter your first name.
Please enter your last name.
Please enter a valid email address.
Invalid Input