The sweet potato is a typical vegetable served during the fall and winter months. Perhaps you even grew up with it traditional at your Thanksgiving table; even smothered in marshmallows, brown sugar, and butter. That is probably the favorite presentation of sweet potatoes in the Garrett household my husband grew up in.
To be honest I can’t recall ever been served a sweet potato except in disguise at my school lunch room table. If you love your sweet potatoes, next time you prepare them cook one or two extra to use in this bread recipe. Or you can just bake up one for the recipe like I did, you will be glad you did.
Original recipe link is found here.
Sweet Potato Cinnamon Swirl Bread
for the bread dough
1 sweet potato (peeled, baked, mashed)
3 cups flour
5 oz. water (room temperature to warm)
2 Tbs active yeast
1/2 tsp salt
2 Tbs sugar
4 Tbs butter (divided and melted)
for the cinnamon filling
1 Tbs melted butter
1/3 cup brown sugar
1 tsp cinnamon
1. Combine flour, salt, sugar, and yeast; stir together
2. Add sweet potato, 2 Tbs butter, and water; mix until it is all combined
3. Knead on a lightly floured surface by hand for about 10 minutes; in a bread machine around 6
4. Place in a lightly oiled bowl, cover, and let rise until double about 1 hour
5. Punch down
6. Shape into an oblong ball the length of your bread pan, roll out flat about triple the width of your bread pan
7. Combine the brown sugar and cinnamon
8. Spread the 1 Tbs butter over the dough, leaving an 1 inch strip on one end without butter
9. Spread the brown sugar/cinnamon mixture over the entire bread dough as evenly as possible
10. Start on the end opposite the strip without butter and roll up your bread dough
11. Pinch your ends together and place into a well-greased/oiled bread pan
12. Cover and let rise until double, about 1 hour
13. Cover with an oiled plastic wrap and refrigerate overnight
14. 30 minutes before baking; remover from fridge and preheat your oven to 350 degrees
15. Spread the remaining 2 Tbs butter over the top of the pan and place in preheated oven
16. Bake for 35 minutes
17. Cool slightly before slicing.
Enjoy this bread at its best when hot and fresh, but also as a great snack the next day cold or toasted.