Sweet Potato Bread

My Favourite Breads

Sweet Potato Bread myfavouritepastime.com_0353Sweet potato is one of my most favourite ingredients. There is so much you can do with it. You can make yourself some crispy baked potato fries, with a punch of chilli and your favourite spices. If you are a lover of mashed food, you can also make various types of sweet potato mash: with maple syrup or strongly aromatic herbs like thyme and rosemary, and a hint of shallots or chives. Sweet potato is also great for salads: ever thought of having a roasted sweet potato salad? Or a movie afternoon with spiced sweet potato chips? The possibilities are endless.

Sweet Potato Bread myfavouritepastime.com_1384During my bread-making week, I made some sweet potato bread. The recipe is very simple and straightforward. I always use Fleischmann’s instant yeast. I find it extremely easy to use and anyway,  my aim is not to become an artisan bread maker. I hope you’ll love this bread, the way we did. It has a lovely tinge of yellow and looks pretty too!

Sweet Potato Bread myfavouritepastime.com_1379

Summer holidays are quickly coming to a close….sigh. I wish you a happy baking!

  • 225g (8oz) peeled and diced sweet potatoes
  • 1½ teaspoons Fleischmann’s instant yeast 
  • 350g (12oz) all-purpose (plain) flour 
  • 115g (4oz) whole wheat flour
  • 1 teaspoon salt or to taste
  • 25g (1oz) butter cubed
  • 160m ( cup) reserved potato water, warmed
  • 2-3 tablespoons warm water

Sweet Potato Bread myfavouritepastime.com_0307Please always remember to assemble all ingredients before you start. Line a baking sheet with parchment (greaseproof paper) and sprinkle lightly with cornmeal. Preheat oven to 400F (200°C) ten minutes before baking bread. Boil the potatoes for 15 minutes or until tender. Drain and reserve 160ml (⅔ cup) of potato cooking water (sieve the water). Mash the potatoes and set aside to cool.

Sweet Potato Bread myfavouritepastime.com_0309Sift the flours, yeast and salt into a bowl.

Sweet Potato Bread myfavouritepastime.com_0310Add the cubed butter to the flour and rub in.

Sweet Potato Bread myfavouritepastime.com_0312Make a well in the centre. Add the potatoes, the reserved potato water and 2-3 tablespoons water and mix to form a soft dough.

Sweet Potato Bread myfavouritepastime.com_0315Turn out on a lightly floured surface and knead for 10 minutes (if too sticky, add some flour)

Sweet Potato Bread myfavouritepastime.com_0317until smooth, soft and elastic. Place in a lightly oiled bowl and, cover with oiled clear film (plastic wrap)

Sweet Potato Bread myfavouritepastime.com_1366and leave in a warm place for 1 hour or until doubled in size.

Sweet Potato Bread myfavouritepastime.com_1367Turn out on a lightly floured surface, knock back and knead gently. Shape into an oval 8-inch (20cm) long. Place on the baking sheet and sprinkle the top with whole-wheat flour. Cover the dough with a lightly oiled clear film and leave for 20-30 minutes

Sweet Potato Bread myfavouritepastime.com_1370or until doubled in size.

Sweet Potato Bread myfavouritepastime.com_1372Using a sharp knife slash the top with 4-5 diagonal cuts to make a crisscross effect, sprinkle the top with whole-wheat flour.

Sweet Potato Bread myfavouritepastime.com_0348Bake 30-35 minutes or until golden and sounding hollow when tapped on the base. Transfer to a cooling rack.

Sweet Potato Bread myfavouritepastime.com_1380Serve

Sweet Potato Bread myfavouritepastime.com_0373with jam and butter and enjoy

Sweet Potato Bread

Preparation time: 40 minute + 1½ hour proofing time; Baking time: 30-35 minutes; Serves: 8 slices

Ingredients

  • 225g (8oz) peeled and diced sweet potatoes
  • 1½ teaspoons Fleischmann’s instant yeast 
  • 350g (12oz) all-purpose (plain) flour 
  • 115g (4oz) whole wheat flour
  • 1 teaspoon salt or to taste
  • 25 (1oz) g butter cubed
  • 160m (⅔ cup) reserved potato water, warmed
  • 2-3 tablespoons warm water

Instructions

  1. Line a baking sheet with parchment (greaseproof paper) and sprinkle lightly with cornmeal. Preheat oven to 400F (200°C) ten minutes before baking bread.
  2. Boil the potatoes for 15 minutes or until tender. Drain and reserve 160ml of potato cooking water (sieve the water). Mash the potatoes and set aside to cool.
  3. Sift the flours, yeast and salt into a bowl. Add the cubed butter to the flour and rub in. Make a well in the centre. Add the potatoes, the reserved potato water and 2-3 tablespoons water and mix to form a soft dough.
  4. Turn out on a lightly floured surface and knead for 10 minutes until smooth, soft and elastic (if too sticky, add some flour). Place in a lightly oiled bowl and, cover with oiled clear film (plastic wrap) and leave in a warm place for 1 hour or until doubled in size.
  5. Turn out on a lightly floured surface, knock back and knead gently. Shape into an oval 8-inch (20cm) long. Place on the baking sheet and sprinkle the top with whole-wheat flour. Cover the dough with a lightly oiled clear film and leave for 20-30 minutes or until doubled in size. Using a sharp knife slash the top with 4-5 diagonal cuts to make a crisscross effect, sprinkle the top with whole-wheat flour. Bake 30-35 minutes or until golden and sounding hollow when tapped on the base. Transfer to a cooling rack.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the bread at 400°F (200°C) for 35 minutes.
  2. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

61 thoughts

  1. This sweet potato bread looks so delicious it’s a pity I just can’t reach out and grab a slice! Can you believe I’ve never tried sweet potatoes? Shame on me… 😦
    Summer holidays are already over… I’m I’m trying to ignore that little, petty fact… 😉
    Have a wonderful week, dear Liz!

    1. Hi Rosa
      Ha ha I shall send you a slice the next time I make it. You should try sweet potatoes. I love, especially the fries. They are very addictive. We have just started autumn and it’s already quite cold, sometimes. Have a great week!
      Liz

  2. Hi Liz ! I’m a big fan of sweet potato, too… It is a really good idea to incorporate it in a bread! I’ve baked a bread with pumpkin, and I loved it…I will try your recipe for sure ! thank you !

    1. Oh now you’re are talking. Next time I shall try the same bread with some pumpkin puree, I bet it will taste awesome. Have a lovely weekend!
      Liz

      1. Hi Liz, We really appreciate you taking the time to let us know that you were having trouble leaving comments on our blog. We changed some settings, so hopefully that resolves the issue. Thanks again! We recently updated our About Us section too. Pop in and learn a bit more ! Cheers!

  3. I’ve never been brave enough to try baking bread (it just all looks so complicated to me – lol) but looking at your pictures is making me think I need to try. That last picture especially looks so yummy and I do love sweet potato. I’ll let you know if I get up the nerve to attempt this 🙂

    1. Hi Lyn
      Apart from the fact that bread takes some time to rise and so you have to wait, it’s actually one of the easiest things to bake. Just make sure you use instant yeast. You’ll be surprised at the result. I wish you all the best in trying. Best wishes!
      Liz

  4. My wife and I have been looking to try a new bread recipe. We both think this looks and sounds fantastic! My wife says this would be a great recipe to try and bake! Personally, I look forward to eating it! 😀

    1. Thank you so much for liking and planning to bake the bread. It tastes really good and I hope you’ll both love it. I wish you a fantastic week!
      Liz

    2. Thanks for visiting my blog. I’ve tried to leave you a message on you blogger site but It didn’t work for me. The message just disappears and everything goes blank.
      Maybe I’ll try again tomorrow!
      Liz

        1. Hi thanks for leaving me a message. I tried leaving a message on your blog but it didn’t work. How should I do it? have a wonderful week!
          Liz

  5. I’m actually eating a sweet potato for my dinner – at 9:15… I got home not too long ago from our Pocono house and from seeing ‘The Book of Mormon’ in Philadelphia as part of my birthday gift from my son and his family. (who live outside of Philly) … so… that’s why I’m having a simple sweet potato for dinner! I was too lazy to even stop by my favorite Chinese place. This sweet potato bread looks yummy. I especially like the way the dough looks after it’s risen – such a lovely color & ‘risen to perfection’!! Am I pinning it ? Do bears live in the Pocono Mountains?! ; o )

    1. Hi Cecile,
      You are such a lovely lady-thanks so much for always taking trouble to pin on my behalf and thanks for the compliments too! Belated birthday greetings. I hope you had a wonderful time. I hope you enjoyed the sweet potato dinner too. I wish you a pleasant day!
      liz

  6. Oh my gosh, I am so excited that you posted this recipe!! I had sweet potato bread in Peru 8 years ago, and have never forgotten how delicious it was. Your bread looks just like it!!!!

    1. Thanks so much. Peru is the home of potatoes…so I can imagine all the delicious dishes they make out there. Thanks and have a great week!
      liz

      1. Hardly an expert. I am working on it. We have LOTS of things we want to try. There is a bakery we always go to in the mountains and the boys have some yeast treats they love from there they want to recreate at home. Looks like I have some mocha swirls and orange cardamom rolls to create!

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