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Cinnamon & Chocolate Chip Sweet Potato Loaf

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This sweet loaf has a really special ingredient that may sound a little strange, but it’s a total game changer. Sweet potato is loaded with nutrients and so much plant based goodness, and it seems a shame to only use it in savoury recipes. This recipe is perfect for any banana bread lovers out there and would be an ideal bake for afternoon tea with friends or family. You could even add in extra special ingredients like chopped hazelnuts for something more!

Cinnamon & Chocolate Chip Sweet Potato Loaf

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  • 200g gluten free flour
  • 1 sweet potato
  • 5 tbsp maple syrup
  • 1 tbsp flaxseed mixed with 4 tbsp water
  • 4 tbsp coconut sugar
  • 4 tbsp rapeseed oil
  • 2 tsp cinnamon
  • 60g dark chocolate chips
  • 1 tsp vanilla extract
  • 100ml almond milk
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • Pinch of salt
Prep Time


  1. Pre-heat the oven to 150 degrees celsius

  2. Peel the sweet potato and cut into cubes. Steam cook for around 10 minutes or until soft. Allow to cool

  3. Mix the flaxseed together with the water. Allow to sit and thicken up

  4. Place the steamed sweet potato in your food processor and blend on the puree setting until smooth

  5. Add the maple syrup, coconut sugar, oil and vanilla to the food processor and blend again until smooth

  6. Sift the flour into a mixing bowl and add the cinnamon, baking powder, bicarbonate of soda and pinch of salt

  7. Stir in the sweet potato mixing and flaxseed mixture

  8. Gradually stir in the almond milk. Mix together really well. Then fold in the chocolate chips

  9. Line or grease a loaf tin and pour the mixture into it

  10. Bake in the oven for 30-40 minutes. Poke a knife through the centre of the loaf, when it comes out clean it means the loaf is cooked!

  11. Allow to cool completely before removing from the loaf tin and cutting into slices to enjoy!

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn