This Sweet Potato and Sun-Dried Tomato Braided Bread is a visually stunning and flavorful loaf that combines sweet potatoes and sun-dried tomatoes for a delightful twist on classic homemade bread. Perfect for any meal, snack, or holiday occasion.
I have always loved making bread. It is a strangely therapeutic process. I can’t explain how much I like the feel of bread dough after the first proof; it is so silky smooth and soft – delightful. I knew I wanted to make sweet potato into bread, but not like a cakey bread, a real yeast dough bread. After the first time I made it, I realized it needed a little more, so I added the sun-dried tomato mix.
The second time I made it, I tried doing a plain snail swirl, but this didn’t give a very even distribution of the sun-dried tomato, and I really wanted some in every single bite, so I ended up trying out a braided pattern, which is typical of Russian braided bread. This was perfect as the dough then contained a beautiful twist of both flavors while staying moist due to the extra moisture given by the sun-dried tomatoes.
The dough itself is given a gentle orange tinge from the potato, but nothing too bright. The flavor of the potato is delicate. The best thing I have found about this bread is how soft it is. I think this is wholly down to the addition of the mashed potato to the dough.
By using real, fresh, mashed sweet potatoes, instead of sweet potato flour, we get to enjoy the natural juices and texture of the potato, meaning you get the full experience of all the wonderful things this versatile vegetable has to offer.
The braid itself is not complicated, just a little tricky, but I have included lots of detailed step-by-step photos and instructions below. After a second proof in the springform pan, the bread is ready for the oven. Once baked, let cool, then slice and enjoy!
This bread would be a perfect centerpiece for lunch, dinner, or even Thanksgiving, and can be made a couple of days in advance. I have made this three times now and note that the bread stays good for 5-6 days if wrapped in tin foil and stored in a bread bin.
Why You’ll Love This Recipe
- Fall Flavor. This bread is infused with fall flavor from the sweet potato and maple syrup.
- Taste. The taste of this bread will have you coming back for more!
- Fun Baking Project. This bread takes a little effort and some special techniques that avid bakers will love.
How to Make Sweet Potato Braided Bread
This sweet potato bread is stunning to look at and delightful to eat!
Key Ingredients
- Sweet Potato. Sweet potato adds a subtle sweetness and earthiness to this bread.
- Yeast. Use instant yeast for this bread recipe.
- All-Purpose Flour. This flour is low in protein and helps create a lighter bread.
- White Bread Flour. This flour is high in protein and helps create the perfect chewiness in the bread.
- Butter. Butter gives this bread a buttery taste and adds air packets to the baked bread.
- Maple Syrup. This sweetener pairs perfectly with sweet potato and adds a nice fall flavor.
- Sun-Dried Tomato. Use oil-packed sun-dried tomatoes for the best flavor.
- Plain Passata Sauce. This tomato purée is made with fresh ingredients and adds an intense tomato flavor.
- Basil. Basil brings out the flavor of the sun-dried tomatoes and passata sauce.
Step-by-Step Instructions
1. Prepare the Sweet Potato. In a large saucepan, add the sweet potato cubes and cover with water. Bring it to a boil and boil until tender. Drain and mash with a potato masher, allow to cool fully. Reserve some of the water the potatoes were boiling in for later.
2. Combine the Dry Ingredients. In a large bowl, mix together the flour, yeast, and salt and stir thoroughly to combine evenly. Use your hands to rub the butter into the flour so that you have a mixture that resembles fine bread crumbs.
3. Make the Bread Dough. Make a well in the middle of the flour mixture and add the sweet potato mash, half of the water, and the maple syrup. Mix until the dough comes together. Gradually add the rest of the water until you have a whole piece of dough that does not stick to the sides of the bowl. Knead the dough thoroughly for a few minutes.
4. First Rise. Bring water to a boil and set aside. Place the dough in a large bowl and cover with saran wrap. Place the bowl with the dough onto the lowest shelf in the oven, and place a small bowl filled with boiled water in the bottom of the oven. Close the door and allow the dough to rise until doubled in size.
5. Make the Sun-Dried Tomato Mixture. Place the sun-dried tomatoes, pasta sauce, basil, salt, and pepper into a blender, and blend until you have a smooth paste.
6. Knead the Dough. Remove the dough from the oven and turn out onto a well-floured surface. Knead for a few minutes, then use a rolling pin to roll the dough into a rectangle.
7. Add the Sun-Dried Tomato Mixture. Spread the sun-dried tomato mixture over the rolled-out dough. Roll it into a cylinder shape rolling along the long side and then pinch the ends together to seal. Using a sharp knife, slice the dough cylinder all the way down the middle lengthwise.
8. Create the Braid. Lay both halves of the dough on the counter with the layers facing upwards. Cross over the two pieces in the middle to create an X shape. Then, bring the left piece over the right piece, and take the right piece across to replace the left piece. When you reach the end of one side, then pinch the ends together to seal.
9. Second Rise. Coil the braid around, tucking both ends to the bottom of the bread, then place it in a spring-form cake pan lined with parchment paper. Cover with cling film and place back into the oven with another bowl of boiled water and allow to rise for a little longer.
10. Bake. Remove the dough from the oven then preheat the oven. Once the oven is preheated, bake the bread until golden on top and fully cooked through. Transfer to a cooling rack to cool completely.
Recipe Tips, Variations, and Substitutions
- Use tomato sauce instead of passata tomato sauce. Passata tomato sauce is like a tomato purée that is fresh and not cooked.
Storage Recommendations
Store this bread at room temperature in an airtight container or a bread box for up to five days. You can also freeze this bread for up to 3 months and unthaw at room temperature.
Try These Other Sweet Potato Recipes
- Loaded Sweet Potatoes with Quinoa Tabbouleh – These sweet potato fries are loaded with healthy vegan toppings.
- Stuffed Sweet Potatoes with Lentils, Kale, and Sun-Dried Tomatoes – Roasted sweet potatoes stuffed with a flavorful medley of sautéed onions, garlic, kale, and sun-dried tomatoes.
- Brazilian Salmon and Sweet Potato Stew – This traditional Brazilian fish stew combines salmon, tomato, peppers, coconut milk, and cilantro for a hearty meal.
- Spicy Sweet Potato Soup – This sweet and spicy sweet potato soup is comforting, easy to prepare, and will leave you feeling warm on a cold day!
Sweet Potato and Sun-Dried Tomato Braided Bread
Equipment
- 1 blender
- 1 saucepan large
- 1 mixing bowl large
- 1 stand mixer with dough hook, optional
- 1 Rolling Pin
- 1 9″ spring form cake pan
Ingredients
Bread Dough
- 1/2 lbs. sweet potato peeled, cut into cubes
- 1 ½ tsp. instant yeast
- 1.4 cup all-purpose flour (11.2 oz.)
- 1/2 cup white bread flour (4.7 oz.)
- 1 tsp. salt
- 1.5 tbsp. butter cold, cubed
- 1 tbsp. maple syrup
Sun-Dried Tomato Filling
- 7 tbsp. sun-dried tomatoes preferably oil-packed
- 2 tbsp. passata sauce
- ½ tsp. basil dried
- salt to taste
- pepper to taste
Instructions
- In a large saucepan, add the sweet potato cubes and cover with water. Bring it to a boil and boil for 15 minutes. Drain and mash with a potato masher, allow to cool fully. Reserve 2/3 cups of the water the potatoes were boiling in for later. Allow the reserved boiled water to come to room temperature.
- In a large bowl, mix together the flour, yeast, and salt and stir thoroughly to combine evenly. Use your hands to rub the butter into the flour so that you have a mixture that resembles fine bread crumbs.
- Make a well in the middle of the flour mixture and pour in the sweet potato mash, half of the water, and the maple syrup. Mix until the dough comes together. Gradually add the rest of the water until you have a whole piece of dough that does not stick to the sides of the bowl. You can add some more flour if it is too sticky, or some more water if it is too dry. This will depend on the humidity and environment of where you are. Knead the dough thoroughly for 5 minutes either by hand or in a stand mixer using a dough hook.
- Bring 2 cups of water to a boil and set aside. Place the dough in a large bowl which has been oiled with a little olive oil. Cover with saran wrap which has already been oiled on the side which will face the dough. Place the bowl with the dough onto the lowest shelf in the oven (with the oven off), and place a small bowl filled with just boiled water in the bottom of the oven. Close the door and allow the dough to rise for 60-90 minutes until doubled in size.
- While the dough is rising, place the sun-dried tomatoes, pasta sauce, basil, salt, and pepper into a blender, and blend until you have a smooth paste. Set aside for later.
- Once the dough has doubled in size, remove it from the oven and turn out onto a well-floured surface. Knead for about a minute to knock out any air, then use a rolling pin to roll the dough into a rectangle of roughly 24″ x 18″.
- Spread the sun-dried tomato mixture over the rolled-out dough leaving a gap of 1/2 inch all the way around the outside. Roll it into a cylinder shape rolling along the long side and then pinch the ends together to seal. Using a sharp knife, slice the dough cylinder all the way down the middle lengthwise.
- To create the braid, lay both halves of the dough on the counter with the layers facing upwards. Cross over the two pieces in the middle to create an X shape – it is easier to braid in two halves than one large piece. Then, bring the left piece over the right piece, and take the right piece across to replace the left piece. Keep going keeping the layers facing up the whole time, until you reach the end of one side, then pinch the ends together to seal. Do the same on the other side.
- Coil the braid around, tucking both ends to the bottom of the bread, then place in a 9″ spring form cake pan lined with parchment paper. Cover with cling film and place back into the oven with another bowl of boiled water and allow to rise for a further 30 minutes.
- Remove from the oven then preheat the oven to 338⁰F (170⁰C). Once the oven is preheated, bake the bread for 25-30 minutes until golden on top and fully cooked through. Transfer to a cooling rack to cool completely.
This sounds delicious, and it just looks so, so pretty! The slices look so light, fluffy and tender.
I’m a big fan of sweet potatoes, but i’ve never thought to bake them in a bread. I love sun dried tomatoes too, so i’ll defiantly be giving this a go :)
Jennie // Scarletscorchdroppers
Hi Jennie! I absolutely love sweet potatoes – definitely give it a try!