Ever since I've made this 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 100ml 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).
Easy Sweet Potato Bread
Ingredients (1 bread loaf - 12 slices)
2 1/2 cups (275g) strong white flour
2 medium sweet potato (350g)
1 sachet / teaspoon (7g) quick yeast
80 - 100ml 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.
- 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 paper on a baking tray and bake for 45 minutes to 1 hour (rotate bread 180 degrees on itself 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.
Nutrition facts based on 1 slice of this bread, one bread loaf yielding 12 slices.
1 serving (66.2 g)
Amount Per Serving
Calories from Fat
% Daily Value*
* Based on a 2000 calorie diet