Chocolate Chip Cashew Sweet Potato Bread
- 1 egg
- 1/2 tsp vanilla extract
- 2/3 cup sweet potato puree from 1 medium sweet potato
- 1 tbsp cashew milk
- 1/4 cup cashew butter
- 2 tbsp maple syrup
- 2 cups almond flour (I like Bob's Red Mill)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp Himalayan pink salt
- 1/2 tsp cinnamon
- 2 tbsp chocolate chips (plus more for sprinkling on top; I used Enjoy Life Foods)
Preheat the oven to 350 degrees F. Generously grease a loaf pan with oil (I used avocado oil spray).
Fill a medium sauce pan with 2 inches of water and set a steamer basket on top of the pan. Peel the sweet potato and cut into 1/2 inch cubes and place into the steamer basket. Bring the water to a boil then immediately reduce heat to medium. Put a tight fitting lid on top of the steamer basket and steam for 8 minutes or until fork tender.
Puree the steamed sweet potato in a high speed blender or food processor until completely smooth.
Combine the wet ingredients in a large bowl. Mix in the sweet potato puree until thoroughly combined.
In another bowl, combine the dry ingredients. Add the dry to the wet and gently incorporate until combined. Do NOT over mix. Fold in the chocolate chips.
Transfer the batter into the loaf pan and sprinkle the top with more chocolate chips. Bake for 27-29 minutes or until toothpick comes out clean. Let the bread COMPLETELY cool before cutting it.
Store in an airtight container in the fridge for up to one week or freeze for up to three months.
-I haven't tried making this with anything but almond flour, but let me know what else works!
-If you don't have a steamer basket, you can pierce the sweet potato with a fork then microwave it for 8-9 minutes. Scoop out the flesh and puree.
-This takes longer, but you can also pierce the sweet potato and bake it in the oven at 350 for 45-60 minutes. Scoop out the flesh and puree.