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
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, 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
Instructions
- 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.
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.