I've seen a lot of requests for sweet potato bread recipes lately. I realize most recipes are the sweeter, cakier type of bread, but I have a recipe for a sandwich bread made with yeast, so I thought I'd repost it. This recipe has been posted before so ignore this post if you've already seen it.
This bread was incredible! It was by far the best bread I've made and the loaf was gone that night. We've never eaten a whole loaf of bread in 1 night! It was sweet and moist, just perfect. I would highly recommend making this bread. And it was one of the easier one's I've made. I'm going to try making it into rolls for Thanksgiving.
Sweet Potato Bread
water - 1 cup
Unbleached white flour - 1 3/4 cup
Whole Wheat Pastry Flour - 1 cup
Instant Yeast - 1 tsp
mashed sweet potatoes - 3/4 cup
softened butter - 1 tablespoons
Unbleached white flour - 1/2 cup
salt 1/2 TBS
I peeled and boiled the sweet potatoes until they were falling apart and then I mashed them with a fork. My cup of water came from the pot I boiled the sweet potatoes in.
In mixing bowl, combine water, potatoes, yeast and 1 3/4 cups white flour and 1 cup whole wheat flour and mix until well combined.
Add the butter and mix until it is integrated into dough. The dough will still be very soft.
Cover and let rest on the counter for 20 minutes.
Add the salt to the dough and spread the 1/2 cup flour on the counter and knead the dough for 4-5 minutes, adding more flour if needed.
Roll the dough in flour, put it in a clean bowl, cover and let rise until doubled in bulk (about an hour).
Turn the dough out on a lightly floured counter and shape the loaf.
Grease the loaf pan.
Put the shaped loaf in the pan and let rise until doubled in bulk (about an hour).
Preheat oven to 375°f .
Bake bread for 35 minutes or until golden brown (~195°f).
Both of my rises took less than an hour (about 35 minutes) but it was 85 in the house (this was over the summer, I haven't made this bread since it got cold).
We also didn't let the bread cool an hour before eating. We couldn't wait that long.