If you ever have some leftover sweet potatoes at home, you've got to give this recipe a try because this Vegan Sweet Potato Yeast Bread is delicious and an easy way to incorporate more vegetables into your meals! This loaf isn't overly sweet and soft, but still moist and tender on the inside and with a crumbly sweet almond flour and raisin filling that makes this bread so fun to eat. Here are some serving ideas: serve this bread sliced with a dollop of pecan butter, or as a sandwich bread or as a french toast poured with maple syrup in the fall.
Here's why I love this recipe
- vegan - no eggs, milk or butter required
- loaded with fiber, nutrients and antioxidants thanks to the sweet potato and almond flour
- easy to prepare if you have a stand mixer or bread machine
- sweet and satisfying
Ingredients Used to Make Sweet Potato Yeast Bread Loaf
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bread Flour - I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure. Please read the note on the substitution section below if using other flours.
- Instant Yeast - you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don't add until the very end.
- Sugar - I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder.
- For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you're welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.
- Salt - Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Sweet Potato – You’ll need mashed sweet potatoes for this recipe. You can steam, bake or boil them until soft but here’s the easy method: Wash and wrap a whole sweet potato in a microwave-safe silicone bag (like this one) or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it’s cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.
- Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
Equipment
- I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You're also welcome to use a bread machine, or knead the dough by hand.
Bread Pan
- I used a 9 x 4 x 4 pullman loaf pan for this recipe, which helps to create tall breads with straight sides/ edges that's perfect for baking sandwich breads. If you don't have a pullman loaf pan, you can also use a 9 x 5 loaf pan instead.
More Sweet Potato Recipes (HERE)
Step by Step Guide
How to Make Sweet Potato Yeast Bread
STEP 1
Wash and wrap a whole sweet potato in a microwave-safe silicone bag (like this one) or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it’s cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.
STEP 2
Mix all the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of the stand mixer.
STEP 3
Add the mashed sweet potato to the dry ingredients.
Start to knead the dough at a low setting (speed 2) for about a minute. Add water 1 Tbsp at a time, or as much as needed*, until all the ingredients are just barely combined, with no dry ingredients remaining.
*I used 2 Tbsp water, but more may be needed depending on the protein content of the flour, the water content in the sweet potato, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
STEP 4
Add the olive oil and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
STEP 5
Remove the finished dough from the mixer bowl and place the dough in a lightly greased bowl.
STEP 6
Cover and let rise until doubled, about 60-90 minutes.
**note: It’s best if the bread dough is put in a warm place. I placed the bowl inside a microwave oven spritzed with some water. A moist condition like this is perfect for the yeast bread to rise without it drying out. You can also place a bowl of hot water inside the oven so that the steam helps to maintain the humidity and keep the microwave warm. This is especially useful during the winter months, when the conditions are cold and dry.
While the dough rises, prepare the filling by mixing the brown sugar, almond flour, and cinnamon. Set aside.
STEP 7
Punch down the dough, then remove it from bowl.
STEP 8
If the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle.
STEP 9
Spread the sugar-almond flour mixture over the dough, and sprinkle with raisins (optional).
Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Place the rolled dough in a well-oiled bread pan, with the seam side down.
STEP 10
Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
STEP 11
After baking, take the bread out of the oven, turn it out on a rack, and cool to room temperature before slicing. Enjoy!
Recipe Variations and Optional Add Ins:
I made this bread recipe as basic and neutral flavored as possible so that people can customize it to fit their own tastes. Here are some awesome ways you can make this bread your own 🙂
- Add more flavor! Add cinnamon, pumpkin pie spice or up to a teaspoon of ginger powder to boost up the fall flavor. You can also replace the water and sugar in this recipe with maple syrup or honey.
- Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in breads.
- Turn them into dinner rolls - instead of baking this recipe in a loaf pan, divide the dough into 12 pieces, shape them into rolls. You'll have to adjust the baking time (about 15 minutes for the batch).
How to Make this Sweet Potato Yeast Bread Recipe Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Here are some ideas
- Nuts - chopped walnuts, pecans, cashews
- Seeds - poppy seeds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds or chiaseeds
- Dried Fruit - chopped apricot, raisins, cranberries, dried cherries, candied ginger, citrus zests, etc.
- Want to add more fiber? Substitute white whole wheat flour for up to half of the bread flour called for in this recipe. You'll need to add a few more tablespoons of water to adjust the hydration since whole wheat flour absorbs more water than white flour.
Note on Substitutions
- Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
- While bread flour is highly recommended, all-purpose flour can be used instead with 1 tsp of vital wheat gluten for every cup of flour.
- Liquid sweeteners such as maple syrup, honey or molasses can replace all of the sugar in this recipe, but it makes the dough softer and more difficult to handle since it contributes additional moisture. Increase bread flour by 1-2 Tablespoons to adjust.
What are some ways you can eat and serve this Bread?
- Plain and warm, right out of the oven
- Toasted the next day, served with jam, marmalade, honey or butter
- Sliced and use for any sandwich.
- And if you do get any leftovers or stale bread left, use it for french toasts or grilled cheese.
How to Store
- You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days.
- For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Final Tips
- Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you'll end up with more flour than what's called for in the recipe. If you don't have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
- Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. If you're not sure whether the bread is ready, you can insert a quick read thermometer into the bread - a finished loaf will register 190 F (or 88 C).
- To make this recipe in the bread machine: add all the dry ingredients into the machine, stir briefly before adding the wet ingredients. The machine can be set for basic. Check the dough for consistency and adjust by adding additional water (or flour) before the end of the first kneading cycle. If you want to add additional nuts or dried fruits, leave them aside, and only them 3 minutes before the end of the second kneading cycle.
More Bread Recipes (HERE)
Sweet Potato Yeast Bread with Almond Flour & Raisin Filling
Ingredients
Bread Dough
- 4 cups bread flour (480 g) sifted and leveled*
- 2 tsp instant yeast
- 3 Tbsp dark brown sugar**
- 1 ½ tsp salt
- 1 ½ cups mashed sweet potato , or 380g of sweet potato***
- 2 Tbsp water
- 2 Tbsp light olive oil melted coconut oil or avocado oil
Swirls
- ⅓ cup dark brown sugar
- ¼ cup almond flour , can be subbed with more brown sugar
- 1 tsp cinnamon
- ½ cup raisins , or other dried fruits like cranberries or chopped dates
Instructions
- Mix all the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of the stand mixer.
- Add the mashed sweet potato to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute
- Add water one tablespoon at a time*, until all the ingredients are just barely combined, with no dry ingredients remaining.*I used 2 Tbsp water, but more may be needed depending on the protein content of the flour, the water content in the puree, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
- Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes***
- While the dough rises, prepare the filling by mixing the brown sugar, almond flour, and cinnamon. Set aside.
- If the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and use a rolling pin to flatten the dough into a rectangle.
- Spread the sugar-almond flour mixture over the dough, and sprinkle with raisins.
- Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Place the rolled dough in a well-oiled bread pan, with the seam side down.
- Let the dough rise again for 40-60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 10 to 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool to room temperature before slicing. Enjoy!
- Note: You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Anonymous says
Can I make this with pumpkin puree?