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Sweet potato bread

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Sweet potato bread

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Tempo de preparo

3 hour(s)


30 servings


  • Cooked, peeled, medium sweet potatoes | 3 unit(s)
  • Wheat flour | 400 g
  • Eggs | 2 unit(s)
  • Butter | 1 tablespoon
  • Extra Virgin Olive Oil | 1 tablespoon
  • Sugar | 1 tablespoon
  • Organic Dry Yeast | 1 tablespoon
  • Salt | 9 g


  1. Cook the potatoes cut into thick slices in salted water until soft. Drain the cooking water well, peel them and pass through a juicer or mash them well with a fork. Let cool.
  2. In a container put the cold puree, make a large cavity in the center where you will put the sifted flour. Do the same with the flour and in this order add the fats, sugar, eggs and yeast. Mix the center until it starts to form a paste. Then add the salt and mix everything with your hands until you have a homogeneous and sticky mass. That's how it is, continue kneading for another two minutes bringing the ends to the center and kneading. Cover with a cloth and let it rest for 30 minutes.
  3. Now make balls (try to make balls with a similar volume to bake evenly) by folding the ends to the center and rolling each one and distribute them on a greased baking sheet leaving a space of 2.5 cm between them. Cover with a cloth and let it rest for an hour. Must double in size
  4. Bake in a medium/high oven at around 200° for 25 minutes or until golden. Be careful not to burn the bottom of the buns. If your oven is too hot, keep an eye out. While they are still hot, brush a little melted butter over them to give them a special shine. The buns should be fluffy and light despite the sweet potato. They are perfect for a snack, breakfast or picnic. Enjoy

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