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Chocolate Chip Sweet Potato Bread with Greek Yogurt

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Apparently there’s a pumpkin shortage going on. No joke! I read the pumpkin pie type of pumpkin crop is down about 50% this year due to weather. I haven’t seen a single can of plain pumpkin puree in the stores in the past month! I guess maybe they figured we don’t have cool fall weather in Hawaii and we wouldn’t miss the canned pumpkin, but it’s annoying for me as a food blogger who loves making fall recipes. Fortunately, I tend to be pretty imaginative and I’m not letting a lack of pumpkin puree keep me from cooking up new fall dishes! Instead of making Greek yogurt pumpkin bread, like I’d originally hoped, I’m breaking out another fall favorite and making sweet potato bread with Greek yogurt that’s yummed up with some cacao nibs (or, okay, let’s be honest – I used dark chocolate chips in the second loaf).

Greek Yogurt Sweet Potato Bread RecipeBefore I get into the recipe, I have to remind everyone that we are not big sweet eaters. Papi Chulo has a teaspoon of honey each morning on his protein pancakes, but it’s very rare for me to have any added sugar. If you’re not used to this type of low-sugar diet, you’ll probably want to modify my recipe slightly to add more sweetener. Or, better yet, watch Fed Up and then realize how incredibly beneficial it is to limit added sugars. Also, if you’re not accustomed to cacao nibs in lieu of chocolate chips, you may want to sub chocolate chips. I’ve made it with both cacao nibs and chocolate chips and think it tastes great either way! Papi Chulo agrees – I could hardly keep him away from the freshly-baked bread long enough to photograph it. Actually…I wasn’t all that successful at keeping him away. The hazards of baking while your husband is home!

greek yogurt sweet potato bread

I ended up making this twice in the same day because I wasn’t fully satisfied with the flavor the first time around. Many of my savory spices are a little old and less potent, so the second time I decided to add two drops of DoTerra’s On Guard essential oil blend. It has an amazing combination of oils, including orange and clove oil, that works so well with this bread. If you don’t have On Guard, don’t stress, just make sure your spices are fresh or add a little extra. =)

sweet potato bread with Doterra On Guard

One last note before the recipe – you need 1 cup of cooked, mashed sweet potato. If you are in a rush, you could always go for the canned kind, but it’s so much tastier when you cook a sweet potato yourself! I like to steam sweet potatoes – they steam in about 30 minutes – but you can also roast them in the oven or cook them in the microwave. You’ll need to cook roughly one medium sweet potato, or about 1 and a half if they’re on the thin side. Since you’re looking for a cup of mashed sweet potato, weigh your potatoes and cook one that’s about 8 ounces and you should be good to go! Once it’s thoroughly cooked without any firmness left in the middle, carefully peel (I use tongs because it’s hot!), mash, and measure your potato. Leftovers keep quite well in the fridge for several days.

Chocolate Chip Sweet Potato Bread with Greek Yogurt
Author: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
For the sweet potato bread
  • 1¾ all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • 2-3 drops On Guard (optional)
  • 1 cup mashed, cooked sweet potato
  • ¾ cup plain Greek yogurt (Fage is my favorite because it has more protein than other brands and does not container fillers/thickeners)
  • 2 eggs
  • ¼ cup coconut oil (or vegetable oil)
  • ½ cup milk (I use almond milk!) + 2 tablespoons
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (Grade B is my favorite!)
  • ¼ cup chocolate chips or cacao nibs
For the streusel
  • ½ cup oatmeal
  • 1 tablespoon butter, softened but not melted
  • 2 teaspoons brown sugar
  • ½ teaspoon cinnamon
Instructions
  1. Preheat your oven to 350ºF and butter/flour a loaf pan.
  2. Place the oatmeal in a small bowl, add the brown sugar and cinnamon, and stir to combine. Cut the butter in with a pair of forks or, let's be honest, just your hands. Set aside. Try to avoid eating the streusel topping ahead of time as much as possible...
  3. Combine the dry ingredients (flour through cloves on the ingredient list) in a medium bowl and set aside.
  4. Combine the sweet potato, yogurt, and eggs in the bowl of a standing mixer, or in a large bowl you can use with a hand mixer. Beat on medium-low until fully combined - 1-2 minutes, depending on your mixer.
  5. Carefully add the eggs, oil, milk, vanilla extract, and maple syrup and mix until fully combined.
  6. With the mixer running at medium-low, add the dry ingredients ½ cup at a time, scraping down the bowl as necessary with a spatula.
  7. Once all ingredients are combined, stop the mixer and carefully fold in your chocolate chips or cacao nibs.
  8. Transfer the batter to your prepared loaf pan then sprinkle evenly with the prepared streusel topping.
  9. Bake on the middle rack until a toothpick inserted in the center comes out mostly clean and the topping is a deep, golden brown.
  10. Allow the bread to cool on a wire rack for 10-15 minutes, run a flat knife around the sides of the pan to loosen the bread, then carefully turn it out.
  11. Enjoy warm or allow to cool fully before storing.
  12. This bread is fairly moist, so I keep mine in a ziplock bag in the fridge to keep it from going bad quickly in our un-air conditioned apartment! If your home is drier/cooler (whose isn't?!), it should keep in a ziplock bag on the counter for a couple of days.

Not that I’m telling you how to enjoy your sweet potato bread, but it goes nicely with spiced tea…

Sweet Potato Bread with Greek Yogurt

So, have you been feeling the pumpkin shortage? Are there fewer pie pumpkins around? Higher prices? Or were you blissfully unaware of this fall produce crisis?

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{ 16 comments… add one }
  • Marieken November 4, 2015, 07:53

    Looks and sounds delicious, and I love that floral cup and saucer. I always think tea tastes even better when sipped from a fancy cup 🙂

    • Natashalh November 4, 2015, 07:56

      That cup and saucer were a favor at a bridal shower I went to recently! The hostess had tea and cookies packaged up in each cup. It was the cutest and most useful favor!

  • Edi November 4, 2015, 01:07

    Looks delicious! My mom loves sweet potatoes, so I’ll be sure to pass along the recipe.
    I had no idea about the pumpkin shortage.

    • Natashalh November 4, 2015, 07:57

      I finally found a can of pumpkin yesterday! I was pretty excited. Thank you for sharing with your mom. =)
      I heard on NPR a while back to get your canned pumpkin early because shortages were anticipated. If I hadn’t been specifically looking for pumpkin, I probably wouldn’t have noticed.

  • Julie November 3, 2015, 19:41

    Looks delicious… Would never have though of using sweet potato, but now I”m really intrigued at how it would taste…! Pinned it down for the future (the future with an oven in it!)…

    • Natashalh November 3, 2015, 20:43

      You don’t have an oven?! I don’t know what I would do without an oven, but I’ve spent years of my life without a microwave (though we do currently have one).

  • D. Renée Wilson November 3, 2015, 19:28

    It looks amazing! Yes, spiced tea is nice with any treat. 🙂
    Pinned for when I get a chance to make it. Thank you!

    • Natashalh November 3, 2015, 21:45

      Thanks for pinning! We love both tea and coffee here. =)

  • BeadedTail November 3, 2015, 12:42

    I’ve never had sweet potato bread before but this sounds yummy! We have pumpkins everywhere but I never thought to look for pumpkin pie pumpkins or even the canned kind. Our neighbor is the farm manager for the farm that grows pumpkins for Sara Lee and other national pumpkin brands so I might have to ask him what’s going on!

    • Natashalh November 3, 2015, 15:27

      Oh, wow! What I heard is that weird weather in your part of the country affected the pumpkin crop this year. It totally makes sense that you have lots of access to fresh pumpkins since you live in a major pumpkin-growing region!

  • Linda November 3, 2015, 07:35

    I’ve never seen canned sweet potato either, but I love sweet potatoes and cook them often. I just MUST try this recipe!

    • Linda November 3, 2015, 07:38

      P.S. psst . . . Natasha–you must check my blog! Today!

      • Natashalh November 3, 2015, 08:27

        Oh, cool! Thank you! I’ll send you a convo. =)

    • Natashalh November 3, 2015, 08:28

      Because of weird labeling laws in the US, if you’ve seen “canned yams,” those are actually sweet potatoes, not yams. They frequently have sweet syrup in the can, too. Ick!

  • Duni November 3, 2015, 04:29

    I’ve never seen canned sweet potato or pumpkin over here, but then again I’d rather use the real ones 🙂
    The bread looks delicious! I made sweet potato muffins once and will try with Greek Yoghurt and chocolate chips next! Great idea 🙂

    • Natashalh November 3, 2015, 06:57

      I’m with you on rather using the real thing, too! Unfortunately, it’s that entire type of “pie pumpkin”that’s short this year, so I haven’t seen any of them, either. I actually almost made these as muffins, so I’m sure your muffins will turn out great!

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