SWEET POTATO MAKE AHEAD: Preheat oven to 400”F. Pierce 4 medium/large sweet potatoes in a few spots. Bake for 45 minutes or until cooked through. Potatoes are done when a knife comes out easily without much resistance. When cool enough to handle peel + mash the potatoes.
Preheat oven to 350”F.
Combine the flax egg and allow to sit for a few minutes until thickened.
4 Tbsp ground flax, 1/2 cup water
In a medium mixing bowl whisk together all the dry ingredients. (Reserve the chopped chocolate to fold in later).
1.25 cups all purpose flour, 1/4 cup cocoa powder, 1.25 tsp baking soda, 3/4 tsp fine salt, Zest from 1 orange
In a separate bowl whisk together the sugar and olive oil until fully combined. Add vanilla and sweet potato. Switch to a spatula and give everything a good mix until incorporated.
1 cup brown sugar, 1/2 cup olive oil, 1 Tbsp vanilla extract, 2 cups mashed sweet potato (about 3-4 medium potatoes)
Pour the wet mixture over the dry and with a large spatula fold the two together until combine. Try not to over-mix. Fold in the chocolate.
3 oz dark chocolate bar
Line an 8 x 4" loaf pan with parchment paper to exactly fit into the bottom of the pan. Leave a couple of inches of overhang on each side to act as handles. Lightly oil the ends of the pan where there is no parchment paper.
Transfer the bread mixture into the loaf pan and place it on top of a rimmed baking sheet.
Bake in the preheated oven @350”F for 1 hour + 10 minutes or until a toothpick inserted in the center comes out clean or almost clean. Transfer the loaf to a cooling rack and allow it to cool for a good 30 minutes before removing from the loaf pan.
Video
Notes
On Storage - Store any leftover chocolate bread at room temperature wrapped in parchment paper for 3 days or so. Individual slices can be frozen for later either wrapped in parchment paper, containers or freezer bags. Thaw out on the kitchen counter or pop a slice straight from the freezer into the toaster oven.