2tablespoonscoconut oilmelt first, if hardened, then take 2 tablespoons of the liquid oil. Vegetable oil should also be fine
1/2teaspoonsalt
Instructions
Place sweet potato with the skin on in the microwave and cook for 5 minutes or until soft. Prick with a fork to test. (You may also boil the sweet potato).
Peel and discard the skin. Mash the sweet potato to a fine puree. Set aside to cool.
Place yeast and sugar in warm water. Stir to dissolve and let stand for 10 minutes.
Meanwhile, add oil and milk to flour.
Add sweet potato then the yeast mixture.
Mix with the hand until well combined. Then knead for 8 - 10 minutes. You may want to add a little more flour if too sticky or 1 - 2 tablespoons more milk if too dry. (This also depends on the moisture content of the sweet potato.)
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 170 degrees Celsius.
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. I made mine rather short and fat, a bit like a country style bread. So, I leave this up to you. 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 a baking tray and bake for 1 hour (rotate bread 180 degrees on itself halfway through for even baking).
Remove from oven and allow to cool a little before slicing.
Notes
Link to original recipe - Easy Sweet Potato Bread - https://veganlovlie.com/daring-cooks-challenge-june-2010-pates/