This Sweet Potato Loaf Bread is soft, tender, chocolate and nutty with a dreamy meringue topping that’s equal parts fancy and foolproof. This one’s got that “wow” factor for guests, but is chill enough to whip up for a casual family snack or even brunch with your besties.

Why You’ll Love This Loaf

This sweet potato loaf bread has everything going for it. It’s:

Quick and simple. Just 15 minutes of prep, and the oven does the rest.
Full of real, cozy flavors. Sweet potato, chocolate, and toasted walnuts? Yes, please.
Great for sharing. Whether you’re making this for a family gathering, a bake sale, or just to drop off for a neighbor (because you’re a kind-hearted legend), it’s the perfect bring-along.
Topped with meringue. Fancy, right? But I promise it’s easy peasy and adds a gorgeous golden crown to your loaf.

Ingredients You’ll Need

Ingredients:

For the Loaf:

2 cups all-purpose flour
1 large sweet potato
1 egg
¼ cup unsalted butter
1 cup granulated sugar
1 cup chocolate drops (or chips whatever you’ve got on hand!)
½ cup raw walnuts, roughly chopped
1 tsp baking powder
1 tsp baking soda

For the Topping:

4 egg whites
1 cup powdered sugar
A pinch of salt

Step-by-Step Instructions

Step 1: Bake the Sweet Potato

First things first get your oven preheated to 375°F. Wash your sweet potato, give it a few pokes with a fork, and pop it right on the oven rack (no pan needed). Bake until it’s fork-tender. This usually takes about 40-45 minutes, depending on the size of your potato.

Pro tip: If you’re in a rush, you can microwave the sweet potato (poke it a few times and microwave on high for about 6-8 minutes), but I love the caramelized flavor that roasting brings out.

Let it cool, then peel and mash it until smooth. Set aside.

Step 2: Mix the Batter

While the sweet potato cools, line a loaf pan with parchment paper and lightly grease it. In a large mixing bowl, beat together the butter and sugar until creamy and light. (If your butter’s a little cold, cut it into cubes first it’ll mix easier.)

Add in the egg and mashed sweet potato. Mix until smooth and well combined. In a separate bowl, whisk together the flour, baking powder, and baking soda.

Gradually add the dry ingredients into the sweet potato mixture, stirring just until combined. Don’t overmix it should be thick but light and a little sticky.

Fold in your chocolate drops and chopped walnuts.

Step 3: Bake the Loaf

Pour the batter into your prepared loaf pan, smoothing the top with a spatula.

Bake at 375°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

While that bakes, go ahead and start on the meringue topping.

Step 4: Make the Meringue Topping

Grab a clean bowl (and I mean squeaky clean any grease or yolk and your egg whites won’t whip properly).

Add the egg whites, powdered sugar, and pinch of salt.

Using a hand mixer or stand mixer, beat the mixture until it becomes glossy and holds stiff peaks. This takes about 5-6 minutes. You’ll know it’s ready when you lift the beaters and the peaks stand up proudly without flopping over.

Step 5: Top It and Toast It

Once your loaf is done baking, let it cool in the pan for about 10 minutes. This is just enough time for it to firm up a bit but still be warm enough to welcome that dreamy topping.

Gently spread the meringue over the top of the loaf.

Pop it back in the oven for another 6–7 minutes, just until the meringue is lightly golden and kissed with a little crisp on top.

Remove from the oven and let cool another 10 minutes in the pan, then transfer to a wire rack to cool completely.

Serving Suggestions

This loaf is so versatile. Serve it:

With coffee or tea for a cozy afternoon treat.
Sliced thick and lightly toasted with a smear of butter.
As a sweet brunch centerpiece.
Packed in lunchboxes (just skip the topping if you need it more portable!).

And if you happen to have leftovers (not likely, but hey, anything’s possible), it keeps beautifully in an airtight container at room temp for 2–3 days. You can also refrigerate it for longer, or freeze slices for grab-and-go snacking.

Make It Your Own

What I love about this loaf is how forgiving it is. Want to:

Skip the walnuts? No problem.
Use cinnamon or pumpkin pie spice? Delicious.
Add a handful of dried cranberries or raisins? Go for it.
Sub brown sugar for white? Adds a little extra depth.

The base recipe is solid, but it plays well with all sorts of twists, depending on what you’ve got in the pantry or what your crew likes.

Whether you’re baking this for a party, a neighbor, or just yourself (because let’s be honest, you deserve a slice too), I hope you enjoy this recipe.

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