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10 Tasty Sweet Potato Bread Recipes for Nutritious Coffee

Do you love having bread for breakfast? So how about changing it up a bit and learning how to make a delicious sweet potato bread? This tuber contains excellent nutritional properties, in addition to bringing a special flavor to the bread. See preparation suggestions below!

1. 2 Ingredient Vegan Sweet Potato Bread

Ingredients

  • 580 g raw sweet potato or 518 g cooked sweet potato
  • 180 g of oat flour

optional ingredients

  • 1 tablespoon of oil
  • 1 teaspoon of salt
  • 1/4 teaspoon turmeric powder
  • Preparation mode

    1. Cook the peeled sweet potato for about 30 minutes;
    2. Drain the sweet potato and mash it with a fork;
    3. Add the oil, salt and turmeric;
    4. Gradually add the oatmeal as well;
    5. Mix everything with your hands. The correct point is when the mixture no longer sticks to the hands;
    6. If necessary, add more flour to reach the correct point;
    7. Set aside the dough for 10 minutes and preheat the oven to 180 to 200 degrees;
    8. Make balls with the dough and place them in a greased shape;
    9. To make the buns even more beautiful, mix a little turmeric with olive oil and, with the help of a brush, pass the mixture over the balls;
    10. Bake for 30 minutes;
    11. Let cool for 10 minutes and serve.

    2. Simple Sweet Potato Bread

    Ingredients

    • 250 g of boiled sweet potato
    • 125 ml of warm milk
    • 10 g of bread yeast
    • 2 spoons of sugar
    • 1 egg
    • 2 tablespoons of oil
    • 1 teaspoon of salt
    • 300 g of wheat flour (approximately)

    Preparation mode

    1. Mash the sweet potato with a fork. An important tip is that, when cooking the potato and realizing that it is already good, it is necessary to remove it from the water, because the excess water interferes with this recipe;
    2. In another container, add the milk, yeast, sugar and mix well;
    3. Add the egg, oil, salt and mix again;
    4. Add the sweet potato and stir again;
    5. Gradually add the flour and mix with a spoon. You’ll notice that as you get close to the point of the dough (not sticking to the bowl, but still a little sticky), it’s necessary to mix by hand;
    6. Let the dough rest for 30 minutes for the bread to rise a little;
    7. Put some flour on a clean table and remove the dough from the bowl. Put a little flour on top and mix again;
    8. Grease a mold and shape the dough into balls. Place them in the mold, leaving a little space because they will grow;
    9. Let it rest for 25 minutes before baking. After that time, take it to the oven preheated to 180 degrees for 35 minutes;
    10. With about five minutes left to finish baking, increase the oven temperature so that the buns are golden on top;
    11. Brush a sugar syrup on top (sugar and water) and pass each one while they are still hot.

    3. Blender Sweet Potato Bread

    Ingredients

    • 3/4 cup rice flour
    • 3/4 cup buckwheat flour
    • 1/2 cup arrowroot or cornstarch
    • 1 tablespoon of dry yeast
    • 1/2 teaspoon xanthan gum
    • 3 eggs
    • 1/4 cup of olive oil
    • 1 cup grated raw sweet potato or 100 g raw sweet potato
    • 1 tablespoon of coconut sugar
    • 1 teaspoon of salt
    • 1/3 of warm water
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    Preparation mode

    1. In a bowl, add the dry ingredients: rice flour, buckwheat flour, arrowroot, yeast and xanthan gum. Mix and reserve;
    2. In a blender, add the eggs, oil, sweet potato, sugar and salt. Cover and beat well until it forms a liquid and homogeneous mass;
    3. In the bowl with the dry ingredients, make a little hole in the middle and add the liquid from the blender in that space;
    4. Mix with a wooden spoon, starting at the center of the bowl. Keep stirring and, when you notice that it is getting a little dry, add the warm water little by little, always noticing the texture of the dough so as not to add too much water;
    5. Stir until you get a firm and sticky consistency;
    6. Pour the dough into an already greased shape (if it’s silicone, you don’t need to grease it) 22 cm long;
    7. Wet your fingertips and spread the dough in the shape, pressing with your fingers;
    8. Let the bread rest for about 45 minutes, preferably in the microwave off and together with a cup of hot water, to form a “homemade oven” and the bread to rise faster;
    9. After that time, bake in the oven preheated to 180 degrees for 30 minutes;
    10. Unmold and let cool, then cut.

    4. Pan-fried Sweet Potato Bread

    Ingredients

    • 1 sweet potato
    • 1 egg
    • 1 tablespoon ricotta cream (or light curd)
    • 2 tablespoons of sweet cornstarch
    • 1 tablespoon of rice flour
    • salt to taste
    • 1 teaspoon (heaping) yeast

    Preparation mode

    1. With a fork, mash two slices of sweet potato, cooked and still warm;
    2. Transfer the mashed sweet potato to a bowl and add the egg, ricotta cream, sweet sprinkle, rice flour and salt;
    3. Mix well and add the yeast, stirring lightly;
    4. Grease a frying pan with a thread of oil and put all the dough in the frying pan;
    5. Bring to a low heat and cover to help cook and leave on the fire for approximately six minutes;
    6. After this time, with a spatula, turn the dough and let it bake for another four minutes;
    7. Remove from skillet and serve.

    5. Sweet potato bread with sprinkle

    Ingredients

    • 400 g boiled sweet potato
    • 400 g of flour (or more)
    • 100 ml of oil
    • A bit of salt
    • 1 cup of hot water
    • Egg yolk for brushing

    Preparation mode

    1. Preheat the oven to 200 degrees;
    2. In a bowl, place the sweet potato, the sprinkle and mix. Add the oil, stir and add the salt;
    3. Add very hot water and stir. If you see that the dough is too soft, add a little more flour and stir. The point is when the dough doesn’t stick to the hand or the bowl;
    4. Model according to your preference: long buns or balls;
    5. To make it easier, on a clean table, sprinkle a little sprinkle and stretch a piece of dough with a wooden rolling pin. Roll it up carefully and patiently so as not to break the dough;
    6. If you choose to make balls, make the ball and knead it with the palms of your hands;
    7. After all the rolls are done, brush the egg yolk over them all;
    8. Bake in a preheated oven at 200 degrees for 30 to 40 minutes.
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    6. Sweet potato bread with powdered milk

    Ingredients

    • 1 cup (200 ml) mashed cooked sweet potato
    • 2 eggs
    • 2 cups (200 ml) powdered milk
    • 1 tablespoon of demerara sugar
    • 1 teaspoon of cake yeast
    • 2 tablespoons of oil

    Preparation mode

    1. Beat the eggs and add to the sweet potato;
    2. Also add powdered milk, sugar, yeast and oil. Mix well until you get a dough that doesn’t stick to your hand. If needed, add more powdered milk. The ideal point is for the dough to be very sticky;
    3. Grease your hands with oil or butter and make balls with the dough, shaping the rolls;
    4. Place the buns in an already greased shape and take it to the oven preheated to 180 degrees for 35 minutes.

    7. Buttered sweet potato bread

    Ingredients

    • 10 g of organic yeast
    • 200 ml of warm water
    • ½ tablespoon of salt
    • 1 tablespoon of sugar
    • 1 tablespoon of margarine
    • 1 whole egg
    • 300g mashed sweet potato (microwaved)
    • 1/2 kg of wheat flour

    Preparation mode

    1. In a bowl, place the yeast, water, salt, sugar and margarine. Stir well for about three minutes, breaking up the margarine;
    2. Add the egg and sweet potato and continue stirring;
    3. Add the wheat flour and knead the dough;
    4. Put the dough in a greased medium shape and take it to the oven for 45 minutes.

    8. Purple Sweet Potato Bread

    Ingredients

    • 100g mashed and boiled purple sweet potato
    • 300 g of wheat flour
    • 220 ml of water (you may need less than that – it depends on the flour)
    • 8 g of salt
    • 80 g of natural yeast fed

    Preparation mode

    1. Grease a pan with aluminum foil and put 150 g of raw sweet potato in the oven, to obtain 100 g of cooked sweet potato. Cover with foil and bake at 180 degrees for 30 minutes;
    2. With them still hot, remove the skin and mash with a fork until it becomes a puree;
    3. If desired, pass the mashed potatoes through a sieve to remove uncrushed potato pieces;
    4. Let the puree cool to room temperature;
    5. In another container, with the help of a sieve, add the wheat flour and then some of the water, mixing well until the flour hydrates. Leave to put the rest of the water after adding the potato;
    6. Knead the dough well with your hands, cover and let it rest for an hour;
    7. After this time, the dough becomes elastic and easier to work with. Add the natural yeast and mix well until it is incorporated into the dough;
    8. Cover the dough again and let it rest for another 30 minutes;
    9. Add the salt, make a few holes in the dough and add the sweet potato puree, mixing well with your hands until smooth. If you want, you can use a planetary mixer and beat on low speed for five minutes. If you are going to use your hands, keep in mind that the time will be longer;
    10. Cover the dough again, letting it rest for another 30 minutes;
    11. Pull the edge of the dough and fold over several times. Be careful not to tear the dough in this process. Make the folds smoothly. This should take about 30 seconds;
    12. Then cover again and let it rest for another 30 minutes;
    13. After that, we will do the rolling of the dough (stretch and fold back). To do this, moisten your hands and the countertop, to prevent the dough from sticking;
    14. Stretch the dough on the bench until it becomes a very thin layer (this process contributes to a more uniform fermentation);
    15. Keeping your hands wet, after stretching it, fold it in a rectangular shape and return the dough to the bowl;
    16. Cover the bowl again and let it rest for another 30 minutes;
    17. We go to the second and last stage of dough folds, folding into coil folds (soft folds), which avoid the formation of gases formed during fermentation;
    18. Cover and let ferment at room temperature until doubled in volume (about two to four hours);
    19. Sprinkle with rice flour on the baneton, preventing the dough from sticking;
    20. Remove the dough from the bowl and sprinkle rice flour on top, folding the dough into an envelope shape. Sew the seam, pulling the sides of the dough and gluing to the top;
    21. After sewing, make a roll, and press the sides of the dough to seal;
    22. Place the dough on the baneton, adjusting it if necessary;
    23. Sprinkle more flour on top and for fermentation, choose one of the options: let it ferment at room temperature for one to two hours and bake the same day, or leave it in the fridge overnight and bake overnight;
    24. After the second fermentation, remove the bread from the baneton, remove the excess flour and make cuts on the surface of the dough with a razor to facilitate the expansion of the bread in the oven;
    25. Preheat the oven to 250 degrees with the iron pan inside for 30 minutes;
    26. Bake the bread at 250 degrees with the pan covered for 20 minutes, remove the lid and bake again for another 20 minutes at 220 degrees;
    27. Let the bread cool for at least an hour before slicing it.
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    9. Sweet potato bread with rice flour

    dry ingredients

    • 100 g rice flour
    • 100 g sweet sprinkle
    • 1/2 teaspoon of salt
    • 1/2 teaspoon xanthan gum
    • 1/2 tablespoon (soup) yeast
    • 2 tablespoons of sugar
    • 1 teaspoon of yeast…

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