Peruvian Sweet Potato Bread

🧂 Ingredients

• 300 g sweet potato

  (peeled and cut into cubes)
• 75 ml warm water

  (at 40°C/104°F)
• 7 g dried yeast
• 1 tsp coconut sugar
• 300 g strong white bread flour
• 1 tsp salt

Instructions

• 1 Boil the sweet potato cubes in water for 10 minutes. Drain thoroughly.
• 2 Mash the sweet potato and let it cool to room temperature.
• 3 Mix the 75ml water, yeast and coconut sugar [https://geni.us/avvcoconutsugar]
  together. The water should be around body temperature (i.e. if you touch it, it
  doesn’t feel hot or cold). Leave the mixture to froth for 10 minutes.
• 4 Add the frothy yeast mixture and the cooled mashed potato to a large bowl and
  mix together.
• 5 Add the flour and salt to a separate bowl and stir until combined.
• 6 Add the flour mixture to the sweet potato mixture, a little at a time and stir
  it in until fully combined into a dough.
• 7 Knead your dough for 10 minutes until soft and smooth.
• 8 Put the dough in a lightly oiled bowl, cover it and leave it in a warm place to
  prove for one hour.
• 9 Roll the dough out to around 2 cm thick. Cut out or shape 8 rolls and place them
  on a lightly floured tray.
• 10 Cover the tray with a tea towel and leave in a warm place to prove for 30
  minutes.
• 11 Pre-heat the oven to 200°C fan (220°C conventional / 425°F / gas mark 7).
• 12 Bake the rolls for around 15 minutes until golden on top and giving a hollow
  sound when you tap them on the base.
• 13 Enjoy warm or lightly toasted with avocado and chilli sauce.

Nutrition Info