We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Soft Crunchy Sweet Potato Bread

Has anyone got picky children?! Here’s how to hide vegetables in bread! These loaves are soft and slightly squidgy. I slice then freeze a loaf or two so that I can use a slice at a time. Great for supper with a poached egg. Very filling!

Like this? Share it with your friends.

Report abuse

6 sweet potatoes, peeled boiled and puréed (or you could roast them and then scrape out the pulp)

800g Shipton's bread flour of your choice - I chose Organic Malthouse 301

2 teaspoons of dried yeast

1 teaspoon table salt

Warm water as needed.


Mix the mashed potato (puréed if you want no lumps at all) with enough warm water to make it runny.

Add the yeast and leave it for 15 minutes.

Grease the tins - I've used 2 different sizes of loaf tins here, but one roasting tin would do, if you want batch loaves to break apart). 

When the mixture looks alive, add the flour and salt and squeeze it all together with your hand until you've got a good sticky ball of dough. Add more water if it's looking a bit dry (the French apparently make a much wetter dough than the Brits, what's not to like? There are c.3million different opinions on this. I've never measured the water I use)

Cover the bowl with a wet tea towel or put it in a large plastic bag. Anything that will stop the top forming a hard crust. Put the bowl in a warm corner of the house or by a sunny closed window to rise.

When it's doubled in size, heave the mixture out onto a floured board. Cut it into the right number of pieces to fit in your tins - each tin should be up to half full. Then kneed each piece using your signature kneeding style. There really isn't a right way (although many different theories, see above). I like my loaves smooth on the top, so I tend to keep folding in from the outside to maintain a smooth side to the dough). 

Leave to rise somewhere warm, again lightly covered. Heat the oven - c.190' (or hotter, say some. Or hotter then turn it down, say others. Whatever you can afford, I say).

After 40 mins or so (I put these on a radiator cos I was very hungry by this stage), put your loaves in the oven. They'll rise a bit more in there, getting this wonderful split that looks so mouthwatering.

30 minutes in a hot oven should do it. Take them out and immediately shake them onto a wire tray so that they maintain their crispy sides. 

These loaves are quite soft, so if you can, wait until they are cool before slicing in. They're orange inside, as I used orange sweet potatoes. 

Added by: Raquel Pugin

Tags: Bread Savouries

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


Keep safe and well

The Shipton Millers