Sweet potato chocolate chip chai bread

An original recipe! To save some time, I used a 40 oz. container of Bruce's cut yams. The yams are stored in a light syrup, so I drained the syrup, and removed some of the more fibrous pieces. I'd estimate I used between 20-30 oz. of yams. Save a little bit of the syrup in order to lighten the batter.

The melted butter for the crumble forms much larger crumbs than you would get if you used chilled cubed butter.

I also used a silicone mold with space for 6 mini loaves; since silicone is not a thermal conductor, I baked at 375 for the first 30 minutes, then 350 for the last 30, until a toothpick came out clean. YMMV, depends on the strength of your oven, mine is on the weak side.

Sweet Potato Chocolate Chip Chai Bread

For the cake:

~ 1 x 40 oz. container of yams, drained (save a little syrup in order to lighten the batter)
- 1.5 cups white sugar
- 1 cup light brown sugar
- 1.5 cups vegetable oil
- 2 eggs
- 3 tsp cardamom
- 1 tsp cinnamon
- 1 tsp all spice
- 1 tsp ginger powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- about 3 cups flour (more as necessary)
- 1 cup bittersweet chocolate chips

Crumble topping:

- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/8 tsp salt
- 1 to 1 1/4 cup flour
- 1 stick melted butter

1. Mix together yams, sugars, and oil.
2. Add in eggs, one at a time.
3. Add in spices, salt, baking powder, baking soda.
4. Add in flour last, more as needed.
5. Make the crumble before adding in chocolate chips. Use a whisk to stir in the melted butter to the flour/sugar base, in order to form larger crumble sizes.
6. Add in chocolate chips.
7. Pour into loaf pans, cover with crumble topping.
8. Bake at 375 degrees F for about 30-40 minutes, then turn down to 350 degrees F. The cake is fairly moist, so you might have to bake a bit longer. Test with toothpick for doneness, cover with aluminum foil if top starts to burn.
9. Let cool on wire rack, serve with dusted confectioner's sugar.
   

I deem this bread most tasty!