Braided Sweet Potato Bread Recipe


  • 1 pkg active dry yeast
  • ¼ cup canola oil
  • 1 tsp dried thyme
  • 1½ cups cooked, well-mashed sweet potato
  • 3 tbsp honey
  • 1 tsp Bickford Cinnamon Flavor
  • 1 cup low-fat milk or soymilk
  • 3 cups whole wheat flour
  • 1 cup unbleached white flour
  • ½ cup cornmeal
  • 1½ tsp salt






Combine yeast with ¼ cup lukewarm water in medium-sized bowl and let stand for 10 minutes. Stir in oil and thyme then the mashed sweet potato, honey, Bickford Cinnamon Flavor and milk or soymilk. Stir gently until mixture is smooth.  In another bowl, combine the flours, cornmeal and salt. Make a well in the center and pour in the wet mixture. Work together using a spoon, then hands until thoroughly combined into dough. Turn onto a floured board and knead for 8-10 minutes adding flour until dough loses its stickiness. Place in a clean bowl and cover with a towel. Let rise in a warm place for 1½ hours or until doubled in bulk.  Punch the dough down and turn onto board. Divide into 6 equal pieces. With hands roll each piece into a long coil about 1-inch in diameter. Braid 3 coils and pinch ends together. Place loaves on floured baking sheet, cover with towel and let rise about 1 hour. Brush tops with milk or soymilk, Bake in preheated 350° oven for 40—50 minutes, until tops are golden.

Older Post Newer Post