Sweet Potato Bread

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Preparation info

  • For


    750g (1lb 11oz) Loaves
    • Difficulty


Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

This couldn’t be simpler. You’ll end up with an irresistible orange-coloured bread that’s slightly sweet and rich. If you can’t get sweet potatoes, use ordinary potatoes or pumpkin: the result will of course differ but will be just as tempting.


  • 500g (18oz) sweet potato, peeled and cut into 2cm (¾in) dice
  • 400ml (14fl oz) milk
  • 20g (¾ oz) fresh yeast (or 3 teaspoons dried yeast), dissolved in 50ml (fl oz) warm water
  • 800g (lb) strong flour
  • 1 teaspoon sea salt


Put the sweet potato and milk in a pot, put the lid on and bring to the boil. Cook until the potato is done, then remove the lid and boil until the milk has reduced by half. Put the milk and cooked sweet potato into a bowl and allow to cool until lukewarm. Add the yeast dissolved in the water and mix well, then add all the flour and the salt and knead for 5 minutes (you can do this by hand or in a food mixer). The dough should be moist but not sticky, so if it needs a bit more flour just add some. Leave it in a warm place to double in size – this should take about an hour. When risen, punch the dough down with your fist and divide it into two lumps of equal size. Roll each piece into a long sausage shape and place on baking parchment on a baking tray. Again, leave in a warm place to double in size.

Turn the oven to 180°C/350°F/Gas 4. Brush the dough with warm water and sprinkle with a little coarse sea salt, then place in the top half of the oven. After 20 minutes test by tapping a loaf on the bottom – it should sound hollow. If it doesn’t, cook until it does; this should take no more than another 10 minutes. Remove the bread from the oven and cool on a cake rack.