Is there anything that sweet potatoes can’t do? In this Sweet Potato Yeast Bread, they are blended into the loaf, adding nutrition and beautiful color. This bread is hearty, healthy, and beautiful. But don’t just reserve it for autumn, it’s wonderful all year long. Sweet Potato Yeast Bread is yet another reason to bake a big batch of sweet potatoes early in the week to include in recipes throughout the week.
Apple butter and pumpkin butter are two yummy, seasonal spreads that go well with this bread. Leftovers make delicious bread pudding and French toast.
Sweet Potato Yeast Bread
- 4 1/2 cups - whole wheat flour
- 1/2 cup - turbinado sugar
- 1 Tbs - instant yeast
- 1 tsp - salt
- 1/2 cup - warm soy milk (110 °F - 120 °F)
- 1 lb - cooked sweet potatoes, peeled
- Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
- In a food processor, blend the sweet potatoes and soy milk until smooth and creamy. Scrape the mixture into a microwave-safe bowl and cook on High until warm, between 110 - 120 °F .
- Add the sweet potato mixture to the flour mixture. Using the mixer's flat paddle, combine the ingredients on Low speed until fully incorporated. Remove the flat paddle, cover the bowl, and allow the dough to rest for 10 minutes. Attach the dough hook to the mixer and knead on low speed, or the speed that your mixer instructions recommend for kneading, for 6 minutes. Place the dough in a large bowl, and cover the bowl with plastic wrap or a lid to seal in the warmth. Set aside in a warm, draft-free location, and allow the dough to double in size, about 45 minutes.
- Gently deflate the dough by pushing your fist into it several times. Press out any air bubbles. Shape the dough into a round loaf, and place on the prepared baking sheet. Cover lightly with a clean kitchen towel and allow the loaf to double in size, about 30 minutes.
- While the dough is rising, preheat the oven to 375 °F. When the loaf has doubled in size, bake it for 35 minutes, until golden brown on top.
- Remove the loaf from the baking sheet and allow it to cool on a wire rack before slicing.
Homemade bread dough can be made up to three days ahead and refrigerated before baking. After the first rising in the bowl, punch down the dough as usual, cover with plastic wrap, and refrigerate. When ready, shape the dough, let it rise until doubled, and bake as per the instructions above.
Nutrition (per serving): 236 calories, 85% calories from carbohydrates, 12% calories from protein, 4% calories from fat, 7.6g fiber.