Sweet Potato Bread

by - July 18, 2017

Sweet Potato Bread

Sweet Potato Bread

This Sweet Potato Bread is so soft and fluffy and everyone in my family enjoys. The texture is quite similar to “Hokkaido Milk Loaf with Tanzhong method”. Any type of sweet potato will work. I used orange sweet potato that I happened to have in the fridge.

You may also like my other Purple Sweet Potato Bread recipe.

It is advisable to read the following notes before starting baking.


For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Sweet Potato Bread Recipe 

Yields: 6 small loaves (Two 9×5 inch bread pans)


400g bread flour (I used Japan High Gluten Flour)
250g mashed sweet potato (about 300 - 350g potato - peeled, sliced, steamed and mashed)
2 ½ tsp instant active yeast
3 tbsp brown sugar
1 large egg (keep 1 tbsp egg white for egg wash)
1 tsp salt
125ml fresh milk
40g unsalted butter

  1. Place all ingredients in the bowl of your stand mixer and knead until it had come together and beginning become elastic. It takes around 10 to 15 minute (No. 2.5 speed with Kenwood Chef stand mixer)
  2. Set it aside to rise for 45 to 60 minutess or till double in size.
  3. Line the 2 bread pans (9 X 5 inch) with non-stick baking sheet.
  4. Punch down the bread dough to release the air.  Divide dough into 6 equal portions (around 153 g each). Roll out each dough with a rolling pin into rectangle shape. Roll up the dough until a log is formed.
  5. Place 3 loaves in each bread pan. Let it rise for another 45-60 minutes or until dough is double in size.
  6. Brush the dough with egg wash (mixture of 1 tbsp egg white with 2 tsp water).
  7. Bake at pre-heated oven at 180 C (with fan setting) for 30 minutes.
  8. Remove bread to cool on rack completely.

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  1. Hi the sweet potato weight is after or before steaming?

    1. Hi Evelyn,

      Thank you for asking. It's after peeling and steaming.