Imagine turning a humble sweet potato into the fluffiest loaf of bread you have ever tasted. That is exactly what I am excited to share with you today. This old fashioned sweet potato bread recipe is not just simple; it is a delightful experience in every bite.
The result is a loaf that is moist and tender, with melt-in-your-mouth subtle sweet notes. It strikes the perfect balance—not too sweet like a cake, but a hearty, flavorful bread.
Why I Like This Sweet Potato Bread So Much?
I first discovered this recipe when I was looking for something unique to serve at a family brunch. I wanted something that felt comforting and familiar yet offered a surprising twist. Sweet potatoes have always been a favorite of mine, especially during the fall. Their natural sweetness and vibrant color are irresistible.
So, when I stumbled upon this recipe in an old recipe book that explained the idea of incorporating sweet potatoes into bread, I knew I had to try it.
The magic of this bread lies in its simplicity. It does not require any fancy ingredients or complicated steps. Just the sweet potatoes you already love, a few pantry staples, and a little bit of time. The result is a loaf that is perfect for breakfast, a snack, or even as a side with dinner.
As you take your first bite, you will notice how wonderfully moist the bread is, thanks to the sweet potatoes. There is a subtle sweetness that enhances the flavor without overpowering it. It is truly a versatile bread that pairs well with both sweet and savory toppings. Imagine spreading a bit of honey butter or a slice of sharp cheddar cheese—pure bliss.
So, grab your apron, and let us transform those sweet potatoes into a loaf of bread that will become a staple in your kitchen.
Note: Make sure your ingredients are cool or just slightly warm before adding the yeast. If they are too hot, they can stop the yeast from working and your bread won’t rise.
If you love this sweet potato bread, you have to try my soft and fudgy sweet potato avocado brownies here!
Old-Fashioned Sweet Potato Bread Recipe
3
servings20
minutes30
minutes438
kcal1
hour45
minutes2
hours35
minutesThis sweet potato bread is a favorite in my home. It’s soft, moist, and has just the right hint of sweetness, making it perfect for breakfast, brunch, or a snack. Unlike cake, it has a hearty texture that pairs well with both sweet and savory toppings. Whether you enjoy it with a pat of butter, a drizzle of honey, or a slice of cheese, it is sure to be a hit. Let’s get baking and enjoy the wonderful aroma of freshly made bread!
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Ingredients
1/2 cup (120 grams) well-mashed, steamed sweet potato
2 tbsp (25 grams) sugar
3/4 cup (180 ml) lukewarm milk
1 tsp (3 grams) instant dry yeast
2 cups (240 grams) bread flour
1 pinch salt
1 tbsp (14 grams) melted butter
Directions
- Prepare the Sweet Potato Mixture: Add 1/2 cup (120 grams) of well-mashed, steamed sweet potato to a mixing bowl. Ensure the sweet potato is not too hot.
Add 2 tablespoons (25 grams) of sugar to the sweet potato and mix well. Pour in 3/4 cup (180 ml) lukewarm milk and mix until it reaches a smooth, puree-like consistency.
- Incorporate the Dry Ingredients: Add 1 teaspoon (3 grams) instant dry yeast to the sweet potato mixture and mix again. Stir in 2 cups (240 grams) of bread flour and a pinch of salt. Mix until the ingredients come together to form a dough.
- Knead the Dough: Fold in 1 tablespoon (14 grams) melted and slightly cooled butter. Knead the dough until the butter is fully integrated.
- First Rise: Cover the dough with plastic wrap and let it sit in a warm place for 1 hour, or until the dough has doubled in size.
- Shape the Dough: Once the dough has doubled in size, place it on a floured surface. Lightly dust the dough with flour and flatten it slightly. Fold the dough into a log shape and use a dough cutter to divide it into three equal portions. Gently roll each piece into a ball.
- Second Rise: Cover the dough balls with plastic wrap and let them rest for 15 minutes. After resting, remove the plastic wrap and roll each dough ball into an oval shape.
Fold in the edges of the oval shapes to overlap each other, then flatten them again into long rectangles. Roll each rectangle into a tight cylinder and press along the seam to seal firmly.
- Final Rise Place the three dough rolls side by side in a loaf pan lined with parchment paper. Cover the pan with plastic wrap and let it sit for 30 minutes, allowing the dough to double in size.
- Bake the Bread: Preheat the oven to 356°F (180°C). Brush the bread dough with milk to achieve a tender, golden crust. Bake the bread for 30 minutes, or until the top is golden brown and the kitchen smells amazing.
- Enjoy: Remove the bread from the oven and let it cool slightly before serving. Enjoy your freshly baked sweet potato bread with butter, jam, or any topping of your choice.
Recipe Video
Notes
- Measure Accurately: Make sure to measure your ingredients accurately, especially the flour. Too much flour can make the bread dense. Use the spoon-and-level method to measure flour: spoon the flour into the measuring cup and level it off with a knife.
- Add a Touch of Cinnamon: Sprinkle a bit of cinnamon into the dough for a warm, aromatic flavor that complements the sweet potatoes perfectly.
- Mix in Nuts or Seeds: For added texture and flavor, mix in a handful of chopped nuts or seeds like walnuts or sunflower seeds.
- Mix in Dried Fruit: For a hint of natural sweetness and texture, fold in a handful of dried fruit like raisins or cranberries into the dough.
- Check Dough Consistency: The dough should be soft and slightly sticky. If it feels too dry, add a tablespoon of lukewarm milk at a time until you reach the right consistency. If it is too wet, add a bit more flour, a tablespoon at a time.
- Don’t Rush the Rise: Allow the dough to rise until it has doubled in size. This might take a bit longer in cooler environments, but it is essential for a light and airy bread.
Nutrition Facts
- Total number of serves: 3
- Calories: 438kcal
- Carbohydrates: 85g
- Protein: 12g
- Fat: 5g
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How to Store Your Sweet Potato Bread
To keep your sweet potato bread fresh and tasty, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh on the counter for about three days. If you want to keep it longer, pop it in the fridge for up to a week or freeze it for up to three months. Just thaw and enjoy a slice whenever you like!
What Do You Think of This Old Fashioned Sweet Potato Bread?
I hope you enjoy this easy sweet potato bread as much as I do! I would love to hear your thoughts or questions. Did you try it with honey or cheese? Do you have any tweaks or tips to share? Leave a comment below and let us know how your loaf turned out! Jen.
