10 delicious recipes for a different kind of snack

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Do you love eating bread for breakfast? So how about changing a little and learn how to make a delicious sweet potato bread? This tuber contains excellent nutritional properties, besides bringing a special flavor to the bread. See preparation suggestions below!

1. Vegan sweet potato bread with 2 ingredients

Ingredients

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

Optional ingredients

Directions

1. Cook the peeled sweet potato for about 30 minutes;
2. Drain the sweet potato and mash with a fork;
3. Add the olive oil, salt and turmeric;
4. Gradually add the oat flour 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 dough aside for 10 minutes and preheat oven from 180 to 200 degrees;
8. Make small balls with the dough and place them in a greased baking pan;
9. To make the rolls even prettier, mix a little turmeric with olive oil, and, with the aid of a brush, rub 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 cooked sweet potato
• 125 ml warm milk
• 10 g bread yeast
• 2 tablespoons of sugar
• 1 egg
• 2 tablespoons oil
• 1 teaspoon salt
• 300 g wheat flour (approximately)

Directions

1. Mash the sweet potato with a fork. An important hint is that when cooking the potato and realizing that it is already good, it is necessary to remove it from the water, because excess water hinders this recipe;
2. In another vessel add the milk, yeast, and 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 wheat flour and mix with a spoon. You will find that as you get near the point of dough (not sticking to the bowl, but still a little sticky), it is necessary to mix with your 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 baking pan and shape the dough into small balls. Place them in the tin, leaving a little space because they will grow;
9. Let rest 25 minutes before baking. After that time, bake in a preheated oven at 180 degrees for 35 minutes;
10. With about five minutes left to finish baking, increase the oven temperature so that the buns brown on top;
11. Brush a little sugar syrup over the top (sugar and water) and brush over each one while they are still warm.

3. Sweet potato bread from blender

Ingredients

• 3/4 cup rice flour
• 3/4 cup buckwheat flour
• 1/2 cup arrowroot or polvilho
• 1 Tbsp. dry baking powder
• 1/2 tsp. xanthan gum
• 3 eggs
• 1/4 cup olive oil
• 1 cup grated raw sweet potatoes or 100 g raw sweet potatoes
• 1 Tbsp. coconut sugar
• 1 teaspoon salt
• 1/3 cup warm water

Directions

1. In a bowl, add the dry ingredients: the rice flour, the buckwheat flour, the arrowroot, the yeast and the xanthan gum. Mix together and set aside;
2. In a blender, add the eggs, oil, sweet potato, sugar and salt. Cover and beat well until a liquid and homogeneous mass is formed;
3. In the bowl with the dry ingredients, make a little hole in the middle and add the liquid from the blender in this space;
4. Mix with wooden spoon, starting from 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 put too much water;
5. Stir until it reaches a firm and sticky consistency;
6. Pour the dough into an already greased (if silicone, no need to grease) 22 cm long baking pan;
7. Wet the tip of your fingers and spread the dough in the form, 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 « home oven » and the bread grow faster;
9. After this time, bake in the preheated oven at 180 degrees for 30 minutes;
10. Unmold and allow to cool and only then cut.

4. Sweet potato pan bread

Ingredients

• 1 sweet potato
• 1 egg
• 1 tablespoon ricotta cream (or light cream cheese)
• 2 Tbsp. sweet cornstarch
• 1 Tbsp rice flour
• Salt to taste
• 1 level teaspoon yeast

Directions

1. Using a fork, mash two cooked, still-warm sweet potato slices;
2. Transfer the mashed sweet potato to a bowl and add the egg, ricotta cream, sweet cornmeal, rice flour and salt;
3. Mix well and add the yeast, stirring lightly;
4. Grease a pan with a dash of oil and pour all the batter into the pan;
5. Bring to a low heat and cover to help cook, and leave on the fire for about six minutes;
6. After this time, with a spatula, turn the dough over and bake for four minutes more;
7. Remove from the pan and serve.

5. Sweet potato bread with polvilho

Ingredients

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

Directions

1. Preheat oven to 200 degrees;
2. In a bowl, place the sweet potato, the tapioca powder and mix. Add the oil, stir and add the salt;
3. Add the very hot water and stir. If you see that the dough is too soft, add a little more starch and stir. The point is when the dough does not stick to your hand or to the bowl;
4. Shape according to your preference: long rolls or into small balls;
5. To make it easier, on a clean table, spread a little powder and roll out a piece of dough with a wooden roller. Roll it out carefully and patiently so as not to break the dough;
6. If you choose to make little balls, make the ball and knead it with the palms of your hands;
7. After all the buns are made, brush the egg yolk over them all;
8. Bake in an oven already preheated to 200 degrees for 30 to 40 minutes.

6. Sweet potato bread with powdered milk

Ingredients

• 1 cup (200 ml) mashed boiled sweet potato
• 2 eggs
• 2 cups (200 ml) powdered milk
• 1 Tbsp. demerara sugar
• 1 teaspoon cake yeast
• 2 tablespoons olive oil

Directions

1. Beat the eggs and add to the sweet potato;
2. Add also the powdered milk, sugar, baking powder, and oil. Mix well until it becomes a dough that loosens from the hand. If necessary, add more powdered milk. The ideal point is for the dough to be very sticky;
3. Grease your hands with olive oil or butter and make small balls with the dough, shaping the rolls;
4. Place the buns in a greased baking pan and bake in a preheated oven at 180 degrees for 35 minutes.

7. Sweet potato bread with butter

Ingredients

• 10 g biological yeast
• 200 ml warm water
• ½ tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon margarine
• 1 whole egg
• 300 g (1 lb) mashed sweet potato (made in the microwave)
• 1/2 kg. wheat flour

Directions

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 the sweet potato, and continue stirring;
3. Add the wheat flour and knead the dough;
4. Place the dough in a greased medium baking pan and bake in the oven for 45 minutes.

8. Purple sweet potato bread

Ingredients

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

Method of preparation

1. Grease a baking pan with aluminum foil and bake 150 g raw sweet potato, to get 100 g cooked sweet potato. Cover with aluminum foil and bake at 180 degrees for 30 minutes;
2. While they are still warm, remove the peel and mash with a fork until mashed;
3. If desired, pass the mashed potatoes through a sieve to remove small pieces of unmashed potato;
4. Let the mashed potatoes cool at room temperature;
5. In another bowl, with the aid of a sieve, add the wheat flour and then a little of the water, mixing well until the flour hydrates. Leave to add 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 small holes in the dough and pour in the mashed sweet potato, mixing well with your hands until smooth. If you want, you can use a planetary mixer and beat at low speed for five minutes. If using 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 itself several times. Be careful not to tear the dough in the process. Make the folds smoothly. This should take about 30 seconds;
12. Then cover again and let rest for another 30 minutes;
13. After this, we will do the rolling of the dough (stretching and folding back). To do this, moisten your hands and the countertop to prevent the dough from sticking;
14. Stretch the dough across the countertop until it is a very thin layer (this process contributes to a more uniform fermentation);
15. Keeping your hands wet, after stretching it out, fold it over on itself into a rectangular shape and return the dough to the bowl;
16. Cover the vessel again and let it rest for another 30 minutes;
17. We go to the second and last stage of folding the dough, folding in coil folds (soft folds), which prevent 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 rice flour over 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. Make the seam, pulling up the sides of the dough and sticking on the top;
21. After sewing, make a roll, and pinch 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 leavening, choose one of the options: let leaven at room temperature for one to two hours and bake the same day, or leave in the refrigerator overnight and bake overnight;
24. After the second leavening, remove the bread from the baneton, remove the excess flour, and make cuts in 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 in 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 one hour before cutting it.

9. Sweet potato bread with rice flour

Dry ingredients

• 100 g rice flour
• 100 g sweet polvilho
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 Tbsp. baking powder
• 2 tablespoons sugar
• 1 teaspoon baking powder

Wet ingredients

• 2 eggs
• 2 tablespoons olive oil
• 80 ml water
• 150 g sweet potato, cooked and mashed

Directions

1. In a bowl, add all dry ingredients and mix together;
2. Gradually add eggs, olive oil and water. Stir again;
3. Lastly, add the sweet potato, mix until homogenized and take to the mixer, beating this mass for five minutes on medium speed;
4. Pour the dough into a pan already greased with olive oil and wait for the bread to rise for 40 minutes;
5. Bake in a preheated oven at 180 degrees for 35 minutes.

10. Sweet potato bread fit without gluten and without lactose

Ingredients

• 1 small slice of sweet potato
• 1 cup gluten-free fine flaked oats or flaked quinoa
• 1/2 cup sweet cornmeal or arrowroot
• 1/2 cup brown rice flour or buckwheat flour
• 1/2 tablespoon biological yeast;
• A little less than 1/2 teaspoon of xanthan gum
• 1/2 cup water or vegetable milk
• 2 tablespoons olive oil
• 1 tablespoon brown sugar or any other sugar
• 3 whole eggs
• 1 teaspoon salt

Directions

1. Peel and slice the sweet potato and microwave it between two plates with a few drops of water for about two and a half minutes;
2. If you do not want to use the microwave, cook the sweet potato with the skin on in a saucepan until you check with a fork that it is soft;
3. Mash the sweet potato with the fork;
4. Use 1/2 cup of the mashed sweet potato. Use only this quantity, because too much sweet potato will not let the bread rise properly;
5. While the potato is cooling, mix together the dry ingredients: the oats, sprinkles, rice flour, yeast and xanthan gum. Mix together;
6. In a blender, add the water, olive oil, brown sugar, eggs, 1/2 cup cooked sweet potatoes, and salt. Blend until potato is dissolved, forming a liquid paste;
7. Pour the sweet potato batter over the dry ingredients, then mix with a wooden spoon. At first, the dough gets a little softer, but as the xanthan gum is activated, the dough gets thicker and more consistent, so without xanthan gum, the recipe won’t work;
8. Transfer the dough to a greased baking pan (22cm x6cm x8cm) and sprinkled with a little rice flour;
9. You can spread the batter into the pan with a spatula or by gently squeezing with a wet hand;
10. Take to rise in a warm place in the kitchen, such as in the microwave turned off along with a cup of hot water;
11. Wait until doubled in volume, being about an hour;
12. After 30 minutes, you may add another cup of hot water to speed the process;
13. After the bread has doubled in volume, bake in a preheated oven at 180 degrees for about 30 minutes;
14. When you can touch the pan without burning yourself, remove the bread and let it cool completely on a rack or paper towel;
15. Cut the bread only after it has cooled.

Sweet potatoes are very nutritious, with excellent health benefits. The biggest secret is always to pay attention to the amount of ingredients used in the recipe, and not to use too much water. This way, your bread will be delicious! See also how to make a delicious oatmeal bread.