Kameel Stoepstorie: Sweet Potato Brioche

The sweet potato yield is stunning.

The village people received fresh sweet potatoes.

We filled the freezer with sweet potato and freshly squeezed orange juice.

Today was time for a sweet potato brioche.

Hennie mixed and kneed the dough for brioche.

The smell is awesome.

Recipe for Sweet Potato brioche

Sweet potatoes, peeled and cut up to measure 2 cups (500 ml) cooked and mashed finely. 

(Keep the sweet potato water in case you need some liquid if the dough is to dry}

6 cups (720 g) bread or cake flour

10 g instant dry yeast

1 T (15 ml) salt

Measure all the dry ingredients into a large mixing bowl.

Toss with your fingers. Make a hollow in the centre and add the watery sweet-potato mix.

Working from the outside in, blend the ingredients together using your hand.

Knead until the dough is smooth.

Cover and leave to stand for 30 minutes. 

Spray the necessary baking pan with butter or oil a baking pan.

Knead the dough again.

Shape the dough into balls and pack into baking pan. Leave the pan at room temperature to allow the dough to rise slowly. When double in size, dust the top with a little flour.

Adjust the oven rack to the middle position. Preheat the oven to 180°C.

Bake in the oven for ± 45 – 50 minutes.

Till next time 

Sandra