Sweet Potato Bread
Fresh, homemade Sweet Potato Bread with hints of Pumpkin Spice and Vanilla
Ingredients
- 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
Instructions
- 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!