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:
Cook the sweet potatoes: Add the whole sweet potatoes to a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer until tender.
Drain and cool: Drain the sweet potatoes and leave them to cool until they are easy to handle. Peel off the skins.
Mash: Place the peeled sweet potatoes in a large bowl and mash with a fork until smooth.
Make the batter: 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.
Bake: 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.
Cool: 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.
