The combination of sweet potato and flour makes this one very delicious warm bread. I think this is my new favourite bread. Truly delicious. If you prefer less sweet or if your sweet potato is already very sweet just skip the sugar. If making for kids I do suggest that you don’t totally skip sugar but replace with 2-3 tablespoons of honey.
The best part is that you are getting some very healthy carbohydrates and many important vitamins and minerals. Sweet potato is a rich source of vitamin A (in the form of beta-carotene), it has vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, it is rich in dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.
You can make them into little rolls pretty similar to brioche buns. The bread lasts well in the fridge for up to 3 days. It toasts nicely and is perfect to make a sandwich with your favourite filling.
Sweet Potato Bread
1 loaf of bread or 16 small buns
- 2 medium sweet potatoes (about 600g)
- 70ml olive oil, plus extra for greasing
- 2 eggs, beaten in separate bowls
- 1 tsp Salt
- 1 tbsp quick yeast (also called easy-bake, fast-action or instant)
- 50g caster sugar
- 450g strong bread flour, plus extra for dusting
- 2 tsp sesame seeds
- Preheat the oven to 220C.
- Wash the sweet potatoes and place, whole and unpeeled, on an oven tray and roast for about an hour, until completely soft and browned.
- Remove from the oven and, once cool enough to handle, peel and discard the skin.
- You should be left with about 280g strained sweet potato flesh (if you have any extra, eat it with some salt, red chilly flakes and pinch of roasted cumin. It is Super delicious I have to say.)
- Place the sweet potato flesh in the bowl and add the oil, one egg and salt, and mix with a spatula until well combined.
- Pour 80ml warm water and mix well with spatula.
With Stand Mixer
If you have a stand mixer, place a dough hook on it and put the bowl on the machine. Then add the yeast and sugar, beat on low speed to combine, then add the flour. Beat for about three minutes till all is nicely combined.
Without Stand Mixer
- If you don’t have a stand mixer using a spatula combine the yeast and sugar in the sweet potato mixture.
- Slowly mix in floor. You will get a ball of dough in bowl.
- Dust the kitchen counter top lightly with flour and dump the dough on it.
- Knead the dough for 6 mins till a soft elastic dough is formed.
- Resist the temptation to add more flour in the dough. The dough should be sticky and moist.
- Brush a bowl with oil and place the dough in the oiled bowl, brush the top of dough with oil also.
- Cover with cling-film/cloth and set aside in a warm, place (I place mine inside my microwave, you may place it on the counter top if you like) for an hour or two, until doubled in size.
Shaping and Baking
If making bread
- Punch out the air.
- Knead the dough for 2-3 minutes by hand.
- Shape dough ball into a rectangle (about 1/2 inch thick with length same size as your bread pan).
- Then fold sides of dough into middle; overlapping slightly.
- Press seam to seal.
- Transfer dough, seam side down, to the pan.
- Cover with cling wrap and leave to double in size in a warm place. In a warm climate it will take 30 minutes but in colder places it may take up 2 hours.
- Brush the top with 1 egg lightly beaten.
- Sprinkle some sesame seeds.
- Preheat the oven to 190C.
- Bake for 35 -40 minutes.
- Set the timer for 30 minutes and check the bread. When knocked at the bottom it should sound hollow.
If making buns
- Turn out the dough on to a floured work surface and cut into 16 equal pieces (about 55g each).
- Knead each piece of dough into a little ball, dusting your hands with flour.
- Transfer to oven trays lined with baking paper, spacing them apart.
- Loosely cover with oiled cling-film and leave to rise again until doubled in size.
- Beat 1 egg and brush all over the tops and sides of the rolls.
- sprinkle over the sesame seeds.
- Bake at 190C in a preheated oven for 15 minutes, until the rolls are golden on top and sound hollow when tapped on the base.