Purple Sweet Potato Bread
Purple sweet potato bread is a delightful fusion of soft, buttery bread and a creamy sweet potato filling that's a little sweet, a little salty, and all-around irresistible! Rolled in vibrant purple sweet potato powder for a stunning look, each bite offers a playful mix of textures and flavors.
Tasty Team
Total Time
6 hr
6 hr
Prep Time
30 minutes
30 min
Cook Time
1 hr 30 min
1 hr 30 min
Total Time
6 hr
6 hr
Prep Time
30 minutes
30 min
Cook Time
1 hr 30 min
1 hr 30 min
Ingredients
for 10 servings
Filling
- 1 large Japanese sweet potato, about 1 pound
- 1 tablespoon unsalted butter
- 2 tablespoons sugar
- 1 teaspoon salt
Dough
- 1.25 cups tapioca starch
- ¼ cup glutinous rice flour
- ¼ cup bread flour
- 2 tablespoons sugar
- 1.5 teaspoons salt
- 1 large egg
- ½ cup milk
- ¼ cup unsalted butter, softened
- ¼ cup purple sweet potato powder
Nutrition Info
- Calories 215
- Fat 6g
- Carbs 35g
- Fiber 1g
- Sugar 8g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Make the filling: Preheat the oven to 400°F (200°C). Wrap the sweet potato in aluminum foil and roast for 1-2 hours, or until tender.
- Make the dough: Once roasted, let the potato cool enough to handle. Peel while still warm and mash the flesh in a bowl. Add the butter, sugar, and salt to the mashed sweet potato, mixing well. Chill the filling in the refrigerator for at least 1 hour to allow it to thicken.
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the tapioca starch, glutinous rice flour, bread flour, sugar, and salt.
- In a separate small bowl, whisk together the egg and milk, then add this mixture to the stand mixer bowl. Mix on low speed until the ingredients begin to come together, about 1-2 minutes. Scrape down the sides of the bowl with a spatula if needed.
- Add the softened butter and knead for 3-5 minutes, or until the butter is fully incorporated and the dough is smooth. Cover the dough with a kitchen towel and let it rest at room temperature for 1 hour.
- Portion the dough: Divide the rested dough into 6 equal portions, about 100g each. Keep the portions covered with a kitchen towel to prevent drying out. Working with one piece of dough at a time, flatten it into a disc about 5 inches in diameter.
- Fill the dough: Place about 3 tablespoons of the chilled sweet potato filling in the center of each dough disc. Gently gather and pull the edges of the dough upwards to completely enclose the filling, ensuring there are no gaps. Shape each into a smooth ball. Repeat with the remaining dough and filling.
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Roll each filled dough ball into oblong logs. Dust your work surface with purple sweet potato powder and roll the logs in the powder until evenly coated.
- Place the sweet potato breads on the lined baking sheet, spacing them about 1 inch apart to allow for expansion.
- Bake for 15-18 minutes, until the breads have slightly expanded and developed cracks on the surface.
- Remove from the oven and transfer the breads to a wire rack. Let cool for 5 minutes.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
