Sweet Potato Lemon Bread


Preparation info

  • Makes


    • Difficulty


Appears in

Back in the Day Bakery Made With Love

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

This sweet potato loaf is nutritious and delicious all by itself, but it also makes a great base for a sandwich–see the Thanksgiving Sandwich. Baking the sweet potato before adding it to the dough brings out its natural sugars, making this an ideal breakfast bread; it’s good for French toast too.


  • cups unbleached (all-purpose) flour
  • ½ cup packed light brown sugar
  • ½


In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, cornmeal, salt, lemon zest, and instant yeast and mix to blend.

In a medium bowl, whisk the sweet potato and eggs to combine. Add to the flour mixture, turn the mixer on to low speed, add the water, and mix for 3 to 5 minutes, scraping the sides of the bowl as necessary, until the dough comes together. Tu