Sweet Potato Bread

Pain de Patates

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Mashed Sweet Potatoes
  • Pints of Flour
  • A Pint of Milk, or Warm Water
  • 2 Tablespoonfuls of Butter
  • A Teaspoonful of Salt
  • ½ Teacupful of Fresh Yeast, or Half a Cake of Compressed Yeast


This is a delicious creole bread. The Potatoes must be baked, peeled and mashed. Put the milk, or water, and the yeast and salt into a bowl or pan; add the butter, which must be melted. Beat thoroughly and set over night in a warm place. In the morning add the Potatoes, mashed and pressed through a sieve, and gradually add the flour, which must be sifted three times. Beat to a light sponge; then cover, and set to rise in a warm place till it doubles its size. Turn out on a bread board and mold into loaves; put in a slightly greased pan and let rise till light. Then bake in a moderate oven forty-five minutes.