A rich, moist, and healthier twist on traditional chocolate cake made with mashed sweet potatoes, perfect for any occasion.

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Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the mashed sweet potato, brown sugar, granulated sugar, and oil until well combined.
Add eggs one at a time, beating after each addition. Mix in yogurt and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Fold in chocolate chips if using.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Frost or dust with powdered sugar if desired before serving.