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Sweet Potato Bread

Sweet Potato Bread is a warm, delicious, fluffy, all words that spark that little sensation of joy. I don’t know about you, but I cannot wait to get my hands on some good bread, and who doesn’t love little hints of Pumpkin and Vanilla. That perfect seasonal hint to add to all your holiday traditions.

One of my favorite things about this recipe is that it can can also be made dairy free and it pairs well with almost any meal. I personally enjoy this Sweet Potato Bread as part of my breakfast, it pairs well with a variety of other dishes. Giving subtle hints of that cozy pumpkin flavor. Without further ado, lets make some delicious Bread.

Lets get started!

To start of this recipe I got a large pot, and placed it over high heat. Into the pot I added 2 cups of milk, I used regular milk, but you can use pea milk if you’re dairy free. Along with 2tbsp on vanilla, and 2tbsp of pumpkin spice seasoning. Stirring to combine, then bringing to a boil. While that is coming to a boil peel and chop 2 cups of sweet potato’s, about 1 inch cubes, that way they’re smaller and easier to puree. You can also buy sweet potatoes that are already peeled and cut up. This is a little bit more expensive, but will save time in the end.  When your mixture of milk, vanilla and pumpkin spice comes to a boil, add in the cubed sweet potato’s.

Keeping a close eye on the density of the sweet potato’s, removing them from the pumpkin spice mixture once they’re fork tender. A slotted spoon works best to separate the potatoes out. Save 1 and 2/3 cup of the pumpkin spice mixture on the side for later. Then place your potatoes in blender, food processor, or bowl with a hand held puree device. Either method works, as long as the sweet potatoes come to a smooth and creamy consistency.

Making the dough

Using the 1 and 2/3 cup of pumpkin spice mixture, in a large bowl, add 1tsp of yeast, 1/2tsp of salt, 1tbsp of sugar. I used coconut sugar instead of regular sugar but either works. Combine with the pumpkin spice mixture and mix it well. Slowly add in 4 cups of flour, make sure to combine as you go so all the ingredients are thoroughly incorporated. Once a dough starts to form, I found it easiest to remove the dough from the bowl. I rolled it in flour, until it became less sticky. Flouring your surface will keep it from sticking as well.

Letting The Dough rest

Place the dough into a large bowl and cover with a towel. The yeast will need to rise, which will make the bread more light and fluffy. Placing the dough in a dark warm place like an oven works well for the job. I left mine overnight for the best results. Once the dough has had its beauty sleep, preheat your oven to 475 degrees. I used a Dutch Oven pot for this recipe. I placed the Dutch Oven inside the oven while it preheated. and worked though the dough with a little more flour to reduce its’ stickiness.

Once the oven is preheated, remove the Dutch Oven, I used Avocado oil, cooking spray because it’s one of the cleanest oils you can use. Place Sweet Potato Bread dough into the Dutch Oven with the lid. Baking at 475 for 30 minutes, after 30 minutes, remove the lid from the Dutch oven. Replace the Sweet Potato Bread back into the oven for 20 more minutes, leaving the Bread golden brown and crispy.

Remove the Sweet Potato Bread from the oven, and then from the Dutch Oven, let it cool fully, slice once cooled and enjoy for all occasions. I was a huge fan of this recipe, the flavoring wasn’t over powering, and yet it was still absolutely delicious. It was a refreshing amount of sweet and savory. I highly recommend for those who enjoy creating abstract Holiday dishes.

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Ingredient Lists:

  • Milk
  • flour
  • yeast
  • coconut sugar
  • salt
  • pumpkin spice
  • vanilla
  • sweet potato
Sweet Potato Bread

Sweet Potato Bread

Fresh, homemade Sweet Potato Bread with hints of Pumpkin Spice and Vanilla
Prep Time 15 minutes
Cook Time 50 minutes
Course Breakfast, Side Dish, Snack
Servings 46 People


  • 2 cups Milk Pea milk if you're dairy free
  • 4 cups flour
  • 1 tsp yeast
  • 1 tbsp coconut sugar
  • 1/2 tsp salt
  • 2 tbsp pumpkin spice
  • 2 tbsp vanilla
  • 2 cups sweet potato-chopped and peeled


  • Place a large pot over high heat and add milk, vanilla and pumpkin spice. Bring to a boil and add sweet potato. Cook until tender. Remove sweet potato using a slotted spoon and puree until smooth. Reserve 1 2/3 of the cooking liquid and set aside.
  • In a large bowl add the cooking liquid, yeast, salt and sugar. Mix well. Slowly add in the flour while stirring at the same time to combine all of the ingredients. A large ball of dough will begin to form. Place the dough on a floured surface and work the dough for a few minutes until it is no longer sticky.
  • Place the dough back into the large bowl and cover with a towel. Place the bowl in a dark warm place and let the dough rise overnight.
  • When dough is done rising, pre-heat the oven to 475 degrees. Place a dutch oven into the oven while it pre-heats. Place the dough on a floured surface and begin to work the dough again. Add flour as needed so dough is not sticky.
  • When oven has reached 475 degrees, remove the dutch oven using oven mitts. Spray the inside with avocado oil. Place the dough into the dutch oven and cover. Bake for 30 minutes. When 30 minutes is up, remove the dutch oven from the oven and remove the lid. Place the bread back into the oven and bake for another 20 minutes.
  • When bread is done baking, remove from the oven and let cool. When bread is cooled, slice the bread and enjoy!

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