I was looking around for a savoury sweet potato bread for ages this morning, something that would offset the sugary, toffee-like consistency of the potatoes with a more lunchtime friendly flavour. I found recipe after recipe for sweet bread with pecans, cinnamon, honey, raisons and even a carrot-cake style cream cheese icing, but nothing that could pass as a savoury version, so there really was nothing for it; I’d have to create my own.
This bread is a dense, sweet and filling loaf that uses spelt flour, so happens to be easier on wheat intolerant tummies. I added chopped walnuts and the last of my summer tricolour sage that I delicately plucked (ahem, yanked) from my window box to give it deliciously warm, nutty flavour that counteracts the perfumed sweetness of the orange potato flesh.
This bread is perfect served warm from the oven, sliced into thick slices and slathered in butter or served alongside winter vegetable soup and it also freezes perfectly. It’s the ideal autumnal loaf!
Don’t throw away the skins from the roasted sweet potatoes. Instead, drizzle them with olive oil, sea salt flakes and chilli flakes and bake them to make tasty little crisps. They’re a great snack on their own or are lovely when sprinkled on soups.
300g spelt flour
1-2tbs olive oil
good pinch of sea salt
100ml warm water
7g fast acting yeast
500g sweet potato flesh
50g chopped walnuts
small bunch of sage, washed and chopped
- Roast the sweet potatoes in a pre-heated oven at 200 degrees centigrade for about 30 minutes until soft. I used three of varying sizes to get the 500g I needed. Scoop the cooked flesh out and let it cool on a plate.
- Pour the flour into a large bowl, add the salt and yeast at opposite sides of the bowl add glug in the oil and warm water. Mix this around with a wooden spoon before dropping in the sweet potatoes.
- You can mix this with your hands but this is an extremely wet and gloopy dough so using an electric mixer is a little easier. If you do decide to knead it by hand, drop it onto a lightly floured surface and make sure you have a dough card to hand as it helps to scoop the mix up and around.
- Knead or mix for around 20 minutes to help build up the gluten strands before plopping back into the bowl and covering with a tea towel. Leave to rise for around an hour in a warm place. This loaf mix won’t ever get very big as it will be held back by the sweet potato and heavy spelt flour, but a little proving stops this loaf from being too stodgy.
- After the first prove, chop the walnuts and sage and knead into the dough on a lightly floured surface for five minutes before dropping into an olive oil greased and lined loaf tin. Pop in the oven at 180 degrees centigrade for about 40 minutes to an hour, until the loaf is burnished sunset colour and sounds hollow when you tap the bottom.
- Try not to cut it when it’s too wet as the dense, almost caky mix will tear and concertina down, although I must admit, it’s quite difficult to resist this loaf when it’s ready!