Sweet Potato Bread with Chocolate Chips

If you love sweet potatoes like I do, you would certainly love this moist and delicious bread...more like cake texture. This would probably fall into the category of 'eat your veggies'...as in dessert? First it was carrot, then zucchini, so why not sweet potatoes in a sweet bread...but not too sweet, so you will enjoy the outstanding natural flavor of the grated sweet potatoes in the bread.

Linking to: Hearth and Soul Blog Hop @ Zesty South Indian Kitchen
                Thursday Favorite Things Blog Hop @ Katherines Corner
 

With all my cookbooks, magazines, Internet, and favorite food blog recipes, I could not resist this recipe that inspired me from the October 2012 issue of Cooking Light. This is how it happens for me with certain recipes. As long as I don't have to go out of my way to get the ingredients I'm ready to get started. I don't like to make a huge project of it most of the time, so it's a lot more enjoyable to make something. I, of course changed this a little, simply because I had to substitute a couple ingredients...other than that I followed the recipe quite close.

Since this was my daughter's magazine, I copied the page, and photographed it to upload the actual recipe, with my adaptation to follow.

Sweet Potato Bread with Chocolate Chips
recipe adapted from Cooking Light

I followed the ingredients on the above list, the change I made was (1 cup of grated sweet potato)

I used 1/2 cup Greek Yogurt, and 1/2 cup sour cream

omitted the nuts and raisins, and used 1 cup Hershey's semi-sweet chocolate chips. Folded in 3/4 of it, and sprinkled 1/4 on the top before baking.

For the Spread on top: did not use the cream cheese and the powdered sugar. I added the grated lemon rind in the batter

Combine the flour and your dry ingredients

Combine the wet ingredients...stir, just until smooth (do not use and electric mixer)

Add your wet ingredients to the flour mixture...then add the grated potatoes

Fold in 3/4 cup of the chocolate chips

Sprinkle 1/4 cup of the chocolate chips on the top (you still have another cup left over from the large bag of chocolate chips...save for another use) Bake in a preheated 350 degrees oven for 25 minutes...lower the temperature to 325 degrees, and bake for an additional 20 minutes.

Cool in pan for 10 minutes...and remove

I waited another 10 minutes and started to slice it while still warm. Use a serrated knife, and be sure to clean after each slice.

I tried a slice while it still was warm...you cannot imagine the intense flavor of the sweet potato; just the right amount of sweetness from the 1/2 cup of sugar...the lovely flavor and aroma of the cinnamon, nutmeg, and cloves, and the moistness of the sour cream and yogurt...and only 1/4 cup of canola oil. Super moist, delicate in indescribably delicious!