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Sweet Potato Yeast Bread


My good friend Mary turned me onto this recipe even though I'm not a fan of sweet potatoes. This delicious Sweet Potato Yeast Bread is definitely the exception. I love it toasted with the cream cheese nut spread, YUM!

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  • 2 (.25-ounces each) packages active dry yeast
  • 1 3/4 cups warm water (110°F to 115°F)
  • 1 cup sweet potatoes, mashed (without added milk or butter)
  • 1/2 cup plus 1 tablespoon butter, softened, divided
  • 1/2 cup honey
  • 1 egg
  • 2 teaspoons salt
  • 3 cups whole wheat flour
  • 3 1/4 to 3-1/2 cups all-purpose flour
  • 1 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup toasted walnuts, finely chopped


Servings 32
Preparation time 25mins
Cooking time 65mins


Step 1

In a large bowl, dissolve yeast in warm water. Add the sweet potatoes, 1/2 cup butter, honey, egg, salt and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-inch x 5-inch loaf pans. Cover and let rise until doubled, about 25 minutes.

Bake at 375°F for 40 to 45 minutes or until golden brown (cover loosely with foil if top browns too quickly). Remove from pans to wire racks. Melt remaining butter; brush over warm bread. Cool.

In a small bowl, beat butter and cream cheese until fluffy. Stir in walnuts. Serve with bread and enjoy!

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