Sweet Potato Bread

Name: Sweet Potato Bread
Ingredients: 500 g sweet potato, peeled and diced; 400 ml (1 3/5 cups) milk; 800 g cake flour; 10 ml (2 teaspoon) salt; luke warm water; 45 ml (3 tablespoons) instant yeast; milk; coarse sea salt

This bread is slightly chewy with a nice crust, and it is great served with creamy blue cheese and preserved green figs. It is also excellent served toasted the next day.

Published 18 January 2026

Method

Preheat the oven to 200 ºC (400 ºF). Grease and flour a baking sheet.
Cook the sweet potato in the milk until soft. Remove the sweet potato with a slotted spoon. Boil the milk until reduced by half. Return the sweet potato to the milk and leave to cool.
Place the flour, salt and yeast in a bowl and mix well. Add the sweet potato and milk and knead for 5 minutes. Add a bit of luke warm water if the mixture seems to dry. The dough should be moist but not sticky. Cover with plastic cling wrap and leave to prove in a warm place until double in size.
Punch the dough down and form into two oval shaped loaves. Place on the floured baking sheet and leave until well risen.
Brush the loaves with a bit of milk and sprinkle with coarse sea salt. Bake for about 30 minutes until golden brown.