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Chocolate Chip Sweet Potato Bread

Chocolate Chip Sweet Potato Bread is a healthy quick bread recipe for your sweet tooth!

Made with sweet potatoes, whole wheat flour and oat flour, this bread is soft and fluffy and provides a healthy pre or post workout option.

This post is written in partnership with NC SweetPotatoes. 

If you’ve been feeling uninspired in the “snack” realm, or just want a comforting, healthy snack option, this sweet potato bread recipe is for you. 

Or, if you’re searching for a quick bread recipe with no yeast, this recipe is also for you. 

Confession: I’ve never baked bread with yeast. I would like to at some point, but I really prefer quickbreads. I usually prefer sweet quick bread recipes, as opposed to savory.

closeup of sweet potato bread healthy with butter

Banana bread, blueberry sweet potato bread and apple potato bread are a few of my other favorite quick bread recipes. 

And this chocolate chip sweet potato bread of course. With melty butter. Swoon.

While old fashioned sweet potato bread can be such a cozy, comforting recipe, this sweet potato quick bread recipe has that and so much more.

With a blend of sweet potatoes, whole wheat flour and oat flour, this is a healthy sweet potato dessert, snack or meal, and ranks among my favorite oat flour recipes

overhead view of homemade sweet potato quick bread recipe on white background

Different Ways to Enjoy This Healthy Sweet Potato Bread

  1. As a pre or post workout snack!  Slather with some peanut butter or even yogurt, or pair with a glass of milk after a workout for extra protein for that muscle recovery! Pair with some tart cherry juice and you’re golden on all fronts. If you need any reminder why sweet potatoes are among the best foods for runners, check out this post about the best foods for endurance exercise. 
  2. To bridge the gap between meals. That’s what snacks are for. This healthy sweet potato bread has fiber, complex carbohydrates, protein and healthy fat for a balanced snack to keep you satiated between meals. Each slice offers about 5 grams of protein!
  3. As a healthy dessert after dinner. Have a sweet tooth? Toast a slice of this sweet potato quick bread, and top with butter, nut butter, yogurt or ice cream. 

This is not your typical southern sweet potato bread recipe.

Ingredients For Sweet Potato Bread

overhead view of Ingredients for chocolate chip sweet potato bread on gray background | Bucket List Tummy

For exact ingredients and measurements, scroll down to the recipe card. 

Instead of butter, we’re using coconut oil, which does add some medium chain triglycerides (which are more readily available and used in the body).

There’s also some greek yogurt, which adds protein, calcium and Vitamin D, but also adds an incomparable fluffiness to the recipe.

Bread made with yogurt is my favorite! And sweet potatoes! Sweet potatoes are the best add in’s for recipes

Mixing bowl of wet ingredients for sweet potato bread on gray background

What I think makes this sweet potato quick bread recipe so unique, though, is that the sweet potato complements both flours so well and provides some cohesiveness and loads of flavor and nutrition. 

How To Make Sweet Potato Bread

Cook your sweet potatoes and let them cool. 

Once cooled, mix in a small bowl with wet ingredients.

Slowly mix in dry ingredients. 

Mixing bowl of wet ingredients for sweet potato bread on gray background | Bucket List Tummy

Bake for 40-45 minutes!

Can you Bake a Sweet Potato in the Microwave?

Yes! I usually prefer to microwave a raw sweet potato because it’s quick and it keeps them soft when cooked, whereas sometimes the oven can lead to a crispy exterior. 

How long do you microwave sweet potatoes in the oven? I’ve found about 7 minutes for a medium sweet potato to be the sweet spot!

How To Make Oat Flour

I love both all purpose and whole wheat flours in my bread, but an oat flour bread recipe really stands out.

Oat flour makes the bread so soft! It is also a gluten free flour option for those who need or prefer gluten-free bread.

To make oat flour, simply place your oats in a high speed blender or food processor, until they are blended/grinded into a flour-like consistency.

It usually takes a few pulses. 

Mixing bowl of dry ingredients for sweet potato bread on gray background

Other Recipe Notes: 

If you use gluten free flour in place of the whole wheat flour, you can make this sweet potato bread gluten free. 

When measuring the oat flour, make sure to measure the flour after blending rather than measuring the oats you’re adding to the blender.

I’ve made that mistake before!

How To Convert Quick Bread Recipes to Muffins

Can a quick bread recipe be used for muffins? Absolutely!

Key tips:

  • You don’t need to modify the batter in any way. 
  • Bake at a slightly higher temperature for longer (25 degrees F higher is the general recommendation).
  • One loaf of bread is equivalent to about 12 muffins.

So to convert this oat flour bread recipe into sweet potato oat flour muffins, preheat the oven to 375 degrees and bake for 18-22 minutes. 

If you’re like me, you’ll probably want to transition this bread into sweet potato chocolate chip muffins because they’re easier to travel with, serve to kids, and sometimes you just want muffins! 

Grab a muffin or two for after your morning workout for a healthy breakfast recipe for runners. 

More Easy Snack Recipes


Yield: 8 servings

Chocolate Chip Sweet Potato Bread

loaf of chocolate chip sweet potato bread with butter on front slice

Chocolate Chip Sweet Potato Bread is a healthy option for your sweet tooth! Made with sweet potatoes, whole wheat flour and oat flour, this bread is soft and fluffy and provides a healthy pre or post workout option.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes



  1. Preheat oven to 350 and grease 9x5 inch loaf pan.
  2. To a small bowl, add the mashed sweet potatoes, egg, coconut oil, greek yogurt and maple syrup to a bowl. Whisk until combined.
  3. To another bowl, add flour, oat flour, sugar, cinnamon, salt, baking powder and baking soda. Mix the dry into the wet ingredients, folding the chocolate chips in last. The batter should be thick.
  4. Bake for 40-45 minutes, or until toothpick comes out clean.
  5. Let cool for 5-10 minutes before slicing.


To make into muffins, preheat oven to 375 and bake for 18-22 minutes, or until muffins are baked through and a toothpick comes out clean.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 311Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 218mgCarbohydrates: 42gFiber: 4gSugar: 23gProtein: 5g

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  1. Great recipe. I have used it before and decided to experiment because I needed to use a few things. Used 3/4 cup sweet sweet potato. Added 1/2 cup mashed banana. Instead of the yogurt used a chocolate pudding cup , 1 of those premade things. About 1/2 cup. I added 1tsp vinegar to account for the acid. Baked as muffins. Worked well. Also added a 1/4 cup cooked quinoi because I’ve been experimenting with already cooked quinoi. It fades away. Great texture. Bake time about 18 minutes. Good rise . Got 13 muffins. That’s why I like individual silicone muffin cups. Odd numbers aren’t problem.

  2. Great recipe. Used 1T olive oil and 4T applesauce instead of coconut oil. Cut chips to 1/2 cup. Made 15 muffins. Baked about 22 minutes. Very moist. Added 1/2T vanilla

  3. I love that you added chocolate chips to this! I would have never thought to add those but what a great addition to this recipe!

  4. This sounds amazing. So healthy and delicious. I never used sweet potatoes in making sweet bread. I must give this a try.

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