Sweet Potato Bread Recipe
Sweet Potato Bread is a delightful twist on traditional bread, where the natural sweetness of the purple sweet potato transforms a basic loaf into a moist, soft, and flavorful treat. The roasted sweet potato adds a subtle sweetness and rich texture, making this bread perfect for a variety of occasions, from breakfast to dinner. This recipe brings warmth to your kitchen, not only from the oven but also from the vibrant and earthy flavor of the sweet potato, making it a standout addition to any meal.
Ingredients Overview
To make this delicious bread, you will need a few key ingredients for both the sweet potato preparation and the bread dough. The star of the show is the purple sweet potato, which gives the bread its distinct flavor and color. Feel free to use a regular orange sweet potato if you cannot find the purple variety, though the taste and appearance will differ slightly. The bread dough requires basic baking ingredients: all-purpose flour, warm water, active dry yeast, unsalted butter, sugar, and salt. These ingredients combine to form a soft, pillowy dough that rises beautifully, with the sweet potato adding moisture and depth of flavor.
Step-by-Step Instructions
The process of making Sweet Potato Bread involves several simple steps, but each plays a crucial role in achieving the perfect loaf.
First, start by roasting the sweet potato. Coat it lightly in oil and prick it with a fork to allow steam to escape as it cooks. Roasting the sweet potato intensifies its sweetness and softens it to the perfect texture for mashing. Roast in a preheated oven at 425°F for 45-50 minutes, or until it is fork-tender.
Once the sweet potato is done, remove it from the oven and allow it to cool slightly before peeling. After peeling, mash the sweet potato until smooth, ensuring there are no lumps, as this will affect the dough’s texture.
Next, prepare the yeast mixture. Combine warm water with sugar and salt, stirring until dissolved. Sprinkle the active dry yeast into the mixture and allow it to sit in a warm spot for 10-15 minutes. This will activate the yeast, causing it to froth and bubble.
In the bowl of a stand mixer or a large mixing bowl, combine the all-purpose flour, salt, mashed sweet potato, and unsalted butter. Once the yeast mixture is frothy, add it to the bowl. Knead the dough using the dough hook attachment of the stand mixer for about five minutes, or by hand until the dough is soft, smooth, and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a cloth and allow the dough to rise in a warm spot for 60-70 minutes or until doubled in size.
After the dough has risen, punch it down gently to remove air bubbles, then knead it for a couple more minutes. Shape the dough into a rectangle and roll it into a tight log. Place the dough into a greased 9×4-inch bread pan and let it rise again for another hour, until it almost reaches the top of the pan.
Preheat your oven to 425°F. Once the dough has risen, lightly spray the top with oil and bake for 22-24 minutes, or until golden brown. Remove the bread from the oven and allow it to cool before slicing.
Recipe Tips
Roasting the Sweet Potato:
Ensure the sweet potato is cooked until soft and tender. Under-roasting may result in chunks of hard sweet potato in the dough, affecting the texture.
Kneading the Dough:
Whether using a stand mixer or kneading by hand, knead the dough until it becomes elastic and smooth. This helps develop the gluten, giving the bread its structure.
Checking Doneness:
To ensure the bread is fully baked, tap the top of the loaf. A hollow sound indicates it’s done. You can also insert a thermometer into the center — the internal temperature should reach 190°F.
What to Serve With This Recipe
Sweet Potato Bread is incredibly versatile, pairing well with both sweet and savory accompaniments. For a breakfast treat, slather it with butter and honey, or try it with a homemade jam or nut butter. The subtle sweetness of the bread also complements savory dishes, making it an excellent side for soups, especially creamy soups like butternut squash or tomato. It also holds up well as sandwich bread — try it with turkey and cranberry sauce for a perfect fall lunch.
Storage and Freezing
To keep your Sweet Potato Bread fresh for as long as possible, follow these storage tips. Once fully cooled, store the bread in an airtight container or wrap it tightly in plastic wrap at room temperature. It will stay fresh for about 2-3 days.
If you want to extend its life, refrigerate the bread, though this can cause it to dry out slightly. For long-term storage, freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It will last up to 3 months in the freezer. When you’re ready to enjoy, thaw the bread at room temperature, and reheat in the oven for a fresh, warm slice.
Frequently Asked Questions
Can I use a different type of sweet potato?
Absolutely! While purple sweet potatoes give the bread a unique color and flavor, you can substitute them with orange or white sweet potatoes for a different variation.
What if my dough doesn’t rise properly?
Ensure that your yeast is fresh and that the water is not too hot (it should be warm to the touch but not scalding). If your kitchen is too cold, try placing the dough in a slightly warmed oven or near a warm surface to encourage rising.
How can I make this recipe without a stand mixer?
You can easily make this bread without a stand mixer. Simply mix the ingredients in a large bowl, and knead the dough by hand on a lightly floured surface for 8-10 minutes, until it is smooth and elastic.
Sweet Potato Bread is a fantastic addition to any meal, offering a balance of natural sweetness and soft texture. Whether enjoyed fresh from the oven or toasted with your favorite spread, this bread will quickly become a household favorite. Don’t be afraid to experiment with different toppings or pairings to make this recipe your own.
Ingredients
For the Sweet Potato
1 medium purple sweet potato
1 tablespoon oil
For the Bread Dough
3 cups all-purpose flour
1 cup warm water
2¼ teaspoon active dry yeast
3 tablespoons unsalted butter
1 teaspoon sugar
1½ teaspoons salt
Instructions
Start by preparing the sweet potato. Place it on a baking tray, coat it with oil, and use a fork to pierce it in a few spots. Roast the sweet potato in a preheated oven at 425°F for 45-50 minutes, or until it becomes tender when pierced with a fork.
Once the sweet potato is cooked, take it out of the oven, allow it to cool slightly, and peel it completely. Mash the flesh with a fork until smooth, then set it aside.
In a separate bowl, combine the warm water, sugar, and salt. Stir until dissolved. Add the active dry yeast to this mixture, stir, and let it sit in a warm area for about 10-15 minutes, or until it becomes frothy.
In the bowl of a stand mixer, or a large mixing bowl if doing it by hand, combine the flour, salt, mashed sweet potato, and unsalted butter. Once the yeast mixture is frothy, add it to the bowl.
Using the dough hook attachment on the stand mixer, knead the dough for about 5 minutes, until it forms a smooth, cohesive ball. If kneading by hand, continue kneading until the dough is soft and elastic.
Shape the dough into a ball, coat a clean bowl with a little oil, and place the dough inside. Cover and allow it to rise in a warm, draft-free spot for 60-70 minutes, or until it has doubled in size.
Once the dough has risen, punch it down to remove any air bubbles. Knead it gently for a couple of minutes on a lightly floured surface.
Shape the dough into a rectangle about 8 inches wide. Starting from the shorter side, roll the dough into a tight log. Grease a 9×4-inch bread pan, place the dough log inside, and cover it. Let the dough rise for another hour, or until it has nearly reached the top of the pan.
Preheat your oven to 425°F. Once the dough has risen, lightly spray the top with oil. Bake for 22-24 minutes until golden brown.
Remove the bread from the oven, allow it to cool slightly in the pan before transferring it to a cooling rack. Once fully cooled, slice to your desired thickness and enjoy.
Sweet Potato Bread Recipe
Ingredients
For the Sweet Potato
- 1 medium purple sweet potato
- 1 tablespoon oil
For the Bread Dough
- 3 cups all-purpose flour
- 1 cup warm water
- 2¼ teaspoon active dry yeast
- 3 tablespoons unsalted butter
- 1 teaspoon sugar
- 1½ teaspoons salt
Instructions
- Start by preparing the sweet potato. Place it on a baking tray, coat it with oil, and use a fork to pierce it in a few spots. Roast the sweet potato in a preheated oven at 425°F for 45-50 minutes, or until it becomes tender when pierced with a fork.
- Once the sweet potato is cooked, take it out of the oven, allow it to cool slightly, and peel it completely. Mash the flesh with a fork until smooth, then set it aside.
- In a separate bowl, combine the warm water, sugar, and salt. Stir until dissolved. Add the active dry yeast to this mixture, stir, and let it sit in a warm area for about 10-15 minutes, or until it becomes frothy.
- In the bowl of a stand mixer, or a large mixing bowl if doing it by hand, combine the flour, salt, mashed sweet potato, and unsalted butter. Once the yeast mixture is frothy, add it to the bowl.
- Using the dough hook attachment on the stand mixer, knead the dough for about 5 minutes, until it forms a smooth, cohesive ball. If kneading by hand, continue kneading until the dough is soft and elastic.
- Shape the dough into a ball, coat a clean bowl with a little oil, and place the dough inside. Cover and allow it to rise in a warm, draft-free spot for 60-70 minutes, or until it has doubled in size.
- Once the dough has risen, punch it down to remove any air bubbles. Knead it gently for a couple of minutes on a lightly floured surface.
- Shape the dough into a rectangle about 8 inches wide. Starting from the shorter side, roll the dough into a tight log. Grease a 9×4-inch bread pan, place the dough log inside, and cover it. Let the dough rise for another hour, or until it has nearly reached the top of the pan.
- Preheat your oven to 425°F. Once the dough has risen, lightly spray the top with oil. Bake for 22-24 minutes until golden brown.
- Remove the bread from the oven, allow it to cool slightly in the pan before transferring it to a cooling rack. Once fully cooled, slice to your desired thickness and enjoy.
Notes
- Use warm water (105-110°F) to bloom the yeast. Cold water won’t activate the yeast, and hot water will kill it, so ensure the temperature is just right.
- Accurately measure the ingredients for this purple sweet potato bread. The recipe relies on precise science and proportions.
- Make sure the ingredients are fresh. Expired yeast or flour can negatively affect the recipe’s outcome.
- Sweet potatoes add moisture, color, and flavor to the bread, and any variety—white, orange, or purple—can be used.
- Ensure the sweet potatoes are fully cooked and mashed smoothly. Pieces that aren’t mashed well won’t blend evenly, affecting the bread’s texture and color.
- Use a bread pan that properly fits the dough. A pan that’s too large will produce a flat loaf, while a small pan may cause the dough to overflow as it rises and bakes.