Potatoes 100 Ways 38/100 Purple Sweet Potato Bread

By Tasty · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the sweet potato in foil and roast 1–2 hours, until tender.
2. Peel the potato while warm and mash the flesh. Mix in the butter, sugar and salt, then chill at least 1 hour to thicken.
3. Put the tapioca starch, glutinous rice flour, bread flour, sugar and salt in a stand mixer bowl fitted with a dough hook.
4. Whisk the egg and milk together, add to the flour mix and mix on low for 1–2 minutes until it starts to come together, scraping the sides if needed.
5. Add the softened butter and knead 3–5 minutes, until fully incorporated and smooth. Cover and rest at room temperature for 1 hour.
6. Divide the dough into 6 portions of about 100 g each, keeping them covered. Flatten one piece into a disc about 5 inches (13 cm) wide.
7. Place about 3 tablespoons of chilled filling in the centre, pull the edges up to seal completely with no gaps, and shape into a smooth ball. Repeat with the rest.
8. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment.
9. Roll each ball into an oblong log, then coat evenly in purple sweet potato powder dusted on the work surface.
10. Space the breads about 1 inch (2.5 cm) apart on the sheet. Bake 15–18 minutes, until slightly expanded and cracked on the surface.
11. Move the breads to a wire rack and cool for 5 minutes.

Summarized from Tasty's video. Watch it for the details.

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