This sweet potato bread has become a regular in our kitchen. It’s a soft, moist, and easy vegan yeast bread that can be braided into a loaf, or shaped into rolls or buns.
Since I’ve made this sweet potato bread for a Daring Baker’s Challenge, it has become a favourite at the Lovlie Cocoon!
Sweet potato is something that I enjoy using in many dishes, from salads to desserts. But in bread, it is especially nice and surely my favourite of them all.
Bread-making is something I never really gave much time into before until I started enjoying the difference of homemade bread. When I organise my space and time properly, making bread at home can actually fit into my routine rather easily.
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, and it turned out just as nice. The crumb is moist and tender, while the flavour is mild and pairs well with both savoury and sweet spreads.
This dough is quite flexible and easy to work with, and the mashed sweet potato helps keep the bread soft. This is a good dough to experiment with if you’re new to bread making.
I enjoy braiding it into a loaf, much like a challah. Sometimes, I’ll shape it into buns or small dinner rolls, and they vanish in no time.
It is especially good served alongside spreads and pâtés. You may want to try it with the Tricolour Bean Pâté that I shared previously, where the soft bread is so moreish with the creamy layers of beans.
Below you will also find the video showing the process.
In the video I use quick yeast which does not require proofing. If you are using active dry yeast, see the notes below for proofing instructions before adding it to the dough.
Why Sweet Potato Works Well In Bread
Sweet potato adds both moisture and structure to the dough.
Because it contains natural starches and a small amount of sugar, it helps the bread stay soft even the next day. The flavour is subtle and does not make the bread overly sweet.
The colour also gives the loaf a warm golden tone once baked.
Yeast Note
If using instant or quick yeast, it can be mixed directly with the flour.
If using active dry yeast, proof it first:
- Dissolve the yeast in 100 ml warm water
- Add 1 teaspoon sugar
- Let sit for about 10 minutes until frothy
Use this mixture as the liquid in the recipe.
Ways to Shape This Bread
This dough can be used in several ways.
Braided loaf
The classic version shown in the recipe.
Bread rolls or buns
Divide the dough into small portions and bake as dinner rolls.
Simple loaf
Shape into a single log and bake in a loaf pan.
Serving Ideas
This sweet potato bread works well in both savoury and slightly sweet combinations.
You can serve it with:
• vegan butter or plant-based spread
• hummus
• soups and stews
• bean spreads or pâté
It is especially nice alongside the Tricolour Bean Pâté, where the soft bread balances the creamy layered beans.
Storage Tips
Once cooled, store the bread in an airtight container or wrapped in a cloth.
• Keeps well at room temperature for 2 days
• Can be sliced and frozen for later use
• Reheat slices lightly in a toaster or oven
You May Also Like
Chinese-style Vegetable Pancakes (with Sweet Potato)
Sweet Potato Chips (oven-baked)
Sweet Potato Tofu Wontons in Butternut Squash Soup
Sweet Potato Bread
Ingredients
- 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, adjust depending on the moisture of the sweet potato
- 1 teaspoon sugar
- 2 tablespoons coconut oil, melted, (or vegetable oil)
- 1/2 teaspoon salt
Instructions
- Place the sweet potatoes in a pan with their skin on. Add water to about three-quarters of their height and boil for 15 to 20 minutes until soft.
- Peel the sweet potatoes and mash them into a smooth puree. Use them while still warm.
- In a bowl, mix the flour, yeast, sugar and salt.
- Add the mashed sweet potato and begin mixing into the flour.
- Add the warm water gradually while mixing to form a dough.
- Add the coconut oil and knead until the dough becomes smoother and less sticky.
- Transfer to a lightly floured surface and knead for about 8 to 10 minutes. Adjust with a little flour or oil if sticky or a small amount of water if dry.
- Lightly oil a large bowl and place the dough inside. Cover and leave to rise in a warm place for about 1½ hours or until doubled in size.
- Preheat the oven to 180°C / 350°F.
- Divide the dough into three equal pieces. Roll each piece into a log.
- Join the three pieces at one end and braid them together. Press the ends to seal and shape the loaf neatly.
- Place on a baking tray lined with parchment paper.
- Bake for 45 minutes to 1 hour, rotating the pan halfway through for even baking.
- The bread is done when the top sounds hollow when tapped.
- Allow to cool slightly before slicing.
Video
Notes
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oh my goodness this sounds incredible! I am going to try this today. I only have ww pastry flour so we will see how it turns out.
This turned out wonderfully. Thank you for the recipe 🙂
I'm trying this recipe right now. Only problem is I had to add much more flour coz the dough was so sticky, almost double the original amount – but that always happens to me, when I make bread :o/
Double the original amount is a bit too much. The stickiness usually goes away as you knead. Try adding just a little oil instead of more flour and see how that goes. But keep on kneading, it should become more supple and less sticky.
I removed the bread from the oven 10 minutes ahead of time, coz it was browning and I didn't want to risk burning it.
The raw dough had a 100 year old wrinkly skin look, so I think 1.5 hours rest was too long and it rose too much or it was the yeast I used (not quick rise fleisch.) although I followed your instructions to proof it in 100 ml of warm water before adding it.
It still turned out a good bread – better than the bricks I get from the machine.
It was a bit too sweet since I added more sugar trying to rescue it from stickiness. I also used kitchenaid mixer to knead it and finished by hand.
Took some photos:
https://drive.google.com/folderview?id=0Bz2RILSyx0ntVUc0S0lpV2IwT1E&usp=sharing
Your bread looks really nice! I usually get different results when I don't use quick yeast for this bread. I prefer the texture I get from quick yeast, a lot softer. Thank you for sharing the photos. Always happy to see how the recipes turn out. 🙂
You have really made my day by sending me these photos. 🙂
Btw, you can follow me on Facebook or Twitter if you are on any of these. I'd be happy to share your bread photo if you want to post it on my page. 🙂
You can share them, no problem.
I made this but its worth it
I tried the recipe, but substituted the water for milk. I also made bread rolls instead of a whole loaf. And I brushed it with some coconut oil before baking. It turned out so soft, shiny and yummy. Thanks for this
I love this recipe so much! Now I can get my family to eat more sweet potatoes. 🙂
Haha, yes I know. Kevin loves this bread too, I can get him to eat more sweet potatoes this way. 🙂
Can I use gluten free flour in this bread recipe?
I haven’t tried this recipe with gluten free flour but it might be worth trying. I can’t guarantee the results though.