Purple Sweet Potato Bread

Soft, fluffy, naturally purple sweet potato bread that's easy to make. Perfect for sandwiches or tearing apart warm and fresh out of the oven.

Prep Time20

Cook Time25

Rise Time1 45

Total Time2 30

Course: Bread

Cuisine: American

Servings: 1 loaf

Author: Karen

Scrub and halve a medium sweet potato. Steam for 15–20 minutes until completely tender. Cool, scoop out the flesh, and mash lightly. Measure 160g (¾ cup).
3/4 c mashed purple sweet potato (about 1 medium potato)
In a large bowl, combine warm milk, cooled and mashed sweet potato, honey, and yeast. Stir to combine.
3/4 c warm milk (whole or 2%), 1 tbsp honey, 2 tsp active dry yeast, 3 tbsp melted butter or neutral oil
Add flour and salt. Mix until a soft dough forms. If dough is too wet, add flour one handful at a time. If dough is too dry, add water one tablespoon at a time.
3 c all-purpose flour, 1/2 tsp salt
Cover the bowl and let rise in a warm place until nearly doubled, about 1 hour.
Turn the dough out onto a countertop and divide into 4 equal pieces. Shape each into a small log the width of your loaf pan.
Place the four pieces side by side in a buttered 9x5-inch loaf pan. Cover and let rise until level with the top of the pan, 30–45 minutes.
Preheat oven to 425°F (218°C). Brush the top of the loaf with beaten egg.
1 egg, beaten
Bake 20–25 minutes, until golden brown and sounds hollow when tapped.
Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing for best texture.

Any variety of sweet potato works in this recipe.
Instead of steaming, you can microwave sweet potatoes on high for 5-6 minutes.
Store the loaf wrapped at room temperature for up to 3 days, or freeze slices individually for up to 2 months.
If the top is browning too fast in the oven, tent loosely with aluminum foil for the last few minutes.