Homemade sweet potato bread had been on my mind for quite some time. Every weekend, and sometimes even during the week, I bake homemade bakery goods: all kinds of rolls, buns and breads. For those, I use various flour bases and various additives. My bread is often gluten-free, and I regularly add sun-dried tomatoes, chia seeds, sunflower seeds and pumpkin seeds. I also like baking with vegetables, usually mashed vegetables. I am familiar with making bread that contain red beet, pumpkin, spinach or sweet potatoes. On this culinary blog, you will find recipes for the following bakery products with vegetables.
As I haven’t shared the recipe for sweet potato bread with you yet, I am doing it below.
This sweet potato bread is light, very fluffy and melts in your mouth. Its preparation is very easy and you don’t really have to work too much on it. The basis of this bread is flour, mashed potatoes, water, yeast, a little oil and spices. If you have a microwave at home, I recommend that you bake mashed potatoes in it. I do this every time because it is the fastest way. After kneading, the dough must rise well, then shape it to a size of your baking tin, sprinkle with oatmeal and leave it to rise again. The risen bread takes less than an hour in the oven. After baking, it is necessary to cool it down before slicing. This sweet potato bread is perfect for sandwiches, crostini and toasts. If you haven’t made bread like this before, be sure to try this sweet potato bread recipe.
Ingredients for sweet potato bread.
- 350 g all-purpose flour + extra for dusting
- 3/4 teaspoon of salt
- 1 and 1/2 tablespoon of olive oil
- 100 g sweet potato puree
- 20 g fresh yeast
- 200 ml lukewarm water
- 1/2 teaspoon of icing sugar
- 1 tablespoon of oats
How to make sweet potato bread.
Pour lukewarm water into a bowl, add icing sugar, fresh yeast and two tablespoons of flour taken out from the whole amount. Mix it and set it aside for 10 minutes. Sift the remaining flour into a large bowl, add salt, olive oil, mashed potatoes and slightly rising yeast. Knead the ingredients for 4-5 minutes, then cover the bowl with a cloth and set aside in a warm place for 40 minutes. Put the risen dough on a pastry board, lightly sprinkled with flour, knead again and shape it into an oblong roll. The rolled dough should be as long as the baking tin in which you bake your bread. Put the dough into a baking tin, spread a little lukewarm water on its top and sprinkle with oatmeal. Cover the dough with a cloth and leave it to rise for 25-30 minutes. Preheat an oven to 200 degrees Celsius and when it is hot put the bread in. Bake the bread for 50 minutes. When baked, take it out of from the oven, immediately remove it from the tin and place it on a metal rack. Set it aside to cool it down.
How to make sweet potato puree.
I used a homemade mashed sweet potato puree for my sweet potato bread. Before the potatoes can be mashed though, they must be baked. That can be done in an oven or in a microwave. Oven-baked potatoes take about an hour at 180 degrees Celsius, while microwave-baked potatoes are good after 10 minutes. The baked potatoes should be cooled down, peeled and then mashed with a fork. Mashed potatoes prepared in such a way should be additionally rubbed through a fine sieve.
Good to know when making sweet potato bread.
The tin in which I baked the bread was 23 by 10 centimetres.
You can replace the icing sugar with granulated sugar – 1/4 teaspoon of sugar is enough.
Do you like sweet potatoes? If so, try our recipe for Sweet potato salad.