Sweet Potato & Chocolate Chip Loaf Cake
A soft and moist loaf cake made with sweet potato, maple syrup and chocolate chips.
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 75 minutes
Servings: 6
Ingredients:
2 sweet potatoes
65 ml vegetable oil
70 ml maple syrup
2 eggs
190 g self raising flour
80 g dark chocolate chips
Recipe:
Add the whole sweet potatoes to a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer until tender. This usually takes around 30 minutes, depending on the size. Boiling whole stops too much water from getting into the potato, leaving you with a soggy cake. You can also halve them, roast and then scoop out the flesh from the skins when cooked.
Drain the sweet potatoes and leave them to cool until they are easy to handle. Peel off the skins.
Place the peeled sweet potatoes in a large bowl and mash with a fork until smooth.
Add the vegetable oil, maple syrup and eggs to the mashed sweet potato. Mix until well combined. Fold in the self-raising flour until just combined, then gently fold through the chocolate chips. Avoid overmixing.
Preheat the oven to 180C/160C fan/gas mark 4. Grease a loaf tin with a little oil and pour in the batter. Bake for 45 minutes, or until golden and a skewer inserted into the centre comes out clean.
Leave the loaf in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
How to store
Room temperature: Store the cooled loaf in an airtight container for up to 3 days. Fridge: Keep in an airtight container in the fridge for up to 5 days. Allow to come to room temperature before serving for the best texture. Freezing: Slice the loaf and freeze in an airtight container or freezer bag for up to 3 months. Defrost at room temperature before serving. Tip: If freezing, place baking paper between slices so they can be separated easily.
