A homemade sweet potato bread that is moist, soft and easy to make. Yeast bread. Braided bread recipe that can be made into rolls or buns too. Vegan recipe.
Ever since I’ve made this sweet potato bread for a previous Daring Baker’s Challenge, it has become a regular at the Lovlie Cocoon! It is THE only way Boyfriendlovlie actually ENJOYS eating sweet potatoes.
I try to sneak a few pieces of roasted sweet potatoes on his plate from time to time but there is just something about their sweetness which he thinks doesn’t go with other savoury food. I enjoy eating sweet potato in various dishes from salads to desserts. But this bread is surely my favourite of them all!
Bread-making is something I never really gave much time into before until I started feeling the grubbiness of store bought ones. Those breads don’t get any moulds for over a month! What do they put in them, I wonder!
The recipe in the video is more or less the same I used for the Daring Baker’s Challenge with a slight variation – I omitted the rice milk and just used water.
Also, in the video I am using quick yeast which does not require proofing. If you are using active dry yeast, do proof it first by dissolving it in 100 ml warm water with 1 teaspoon sugar and let stand for 10 minutes until frothy. (Then this is the water you are adding into the recipe).
You may also like these recipes:
Vegetable Pancakes (with Sweet Potato)
Sweet Potato Chips (oven-baked)
Sweet Potato Bread
- 275 g strong white flour, [2 1/2 cups]
- 350 g sweet potato, [2 medium-size]
- 7 g quick yeast, [1 sachet / teaspoon]
- 80 – 100 ml warm water, depending on moisture content of sweet potatoes
- 1 teaspoon sugar
- 2 tablespoons coconut oil, melt first, if hardened, then take 2 tablespoons of the liquid oil. Vegetable oil should also be fine
- 1/2 teaspoon salt
- Place sweet potatoes with the skin on a deep pan. Fill with water until 3/4 the level of the sweet potatoes. Boil for 15 -20 minutes or until soft. Prick with a fork to test.
- Peel and discard the skin. Mash the sweet potato to a fine puree. Use while still warm; it actually helps the dough to rise.
- Add yeast, salt and sugar to flour. Mix well.
- Add sweet potato to the flour. Mix and knead to combine.
- Add the warm water. Mix and knead.
- Add coconut oil and knead. The dough should come together better by now and should be less sticky.
- Then, transfer onto a floured board and knead for 8 – 10 minutes. You may want to add a little more flour if too sticky or 1 – 2 tablespoons more water if too dry. (This also depends on the moisture content of the sweet potatoes.)
- Oil a large bowl and place in the dough. Cover with cling film and leave to rise for 1 and a half hours in a warm place.
- The dough should double in size.
- Preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit.
- Divide dough into 3 equal parts. Take one part and roll into a log. How long or thick you roll it will depend on the size or length of bread you want. Repeat with the other 2 pieces.
- Join the 3 pieces at the top and start braiding. Press to secure them at the end, then reshape to nice rounded smooth ends.
- Place on greaseproof or parchment paper on a baking tray and bake for 45 minutes to 1 hour (rotate the pan 180 degrees halfway through, for even baking).
- When bread is baked through, it will make a hollow sound when tapped on the top, otherwise it will sound a little ‘compact’.
- Remove from oven and allow to cool a little before slicing.