Sweet Potato Cinnamon Swirl Bread

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    506
based on 1 ratings

Light, golden brioche-like bread with a cinnamon swirl... a perfect way to transform leftover sweet potatoes!

recipe updated Jun 7, 2019

Ingredients

  • Sweet potato icon
    Sweet potato
    170g
  • Bread flour icon
    Bread flour
    369g
  • Salt icon
    Salt
    3g
  • Sugar icon
    Sugar
    25g
  • Active dried yeast icon
    Active dried yeast
    6g
  • Water icon
    Water
    142ml
  • Unsalted butter icon
    Unsalted butter
    28g
  • Light brown sugar icon
    Light brown sugar
    64g
  • Ground cinnamon icon
    Ground cinnamon
    4g
  • Unsalted butter icon
    Unsalted butter
    as needed

Tools

  • kCook icon Stand mixer
  • kCook icon Microwave
  • kCook icon Pastry brush
  • kCook icon Plastic wrap
  • kCook icon Loaf pan - 9 x 5 x 3"
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl

Step preview

  1. Get a clean large mixing bowl
  2. Add mashed sweet potato
  3. Add bread flour
  4. Add salt
  5. Add sugar
  6. Add active dried yeast
  7. Add warm water
  8. Mix then set aside
  9. Get a clean small bowl
  10. Add unsalted butter
  11. Melt in microwave - low heat
  12. Transfer butter to dough
  13. Knead until elastic - 10 min, dough hook
  14. Grease a clean large mixing bowl
  15. Transfer dough to large mixing bowl and cover
  16. Let rise until doubled - 1 hr
  17. Grease a clean loaf pan
  18. Turn out large mixing bowl on lightly-floured surface
  19. Flatten
  20. Get a clean small bowl
  21. Add light brown sugar
  22. Add ground cinnamon and mix
  23. Sprinkle large mixing bowl with sugar mixture
  24. Roll large mixing bowl
  25. Transfer large mixing bowl to loaf pan and cover
  26. Let rise until doubled - 1 hr
  27. Pre-heat - 175°C
  28. Brush with melted unsalted butter
  29. Bake until golden brown - 35 min, 175°C
  30. Let cool
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