Sweet potato is the MVP in this dough; roasting concentrates its flavor while driving off excess moisture, creating a plush, tender loaf that will remain fresh slightly longer than a typical loaf of bread. Whole milk and butter make this bread reminiscent of a fluffy brioche, but with a shorter and simplified incorporation method and no extended chill time required. Prefer something a little more nutty? Replace the chocolate chips with finely chopped pecans.
Spiced Sweet Potato Bread
Makes 1 (9×5-inch) loaf
- 3¼ cups (406 grams) all-purpose flour
- 5 tablespoons (70 grams) firmly packed light brown sugar
- 2½ teaspoons (8 grams) kosher salt
- 2¼ teaspoons (7 grams) instant yeast
- ½ teaspoon ground cinnamon
- ¾ cup (180 grams) whole milk
- ½ cup (120 grams) mashed peeled roasted sweet potato (see Note)
- 3 tablespoons (42 grams) unsalted butter
- 2 large eggs (100 grams), room temperature and divided
- ¾ cup (131 grams) 60% cacao semisweet chocolate chips
- 1 tablespoon (15 grams) water
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In the bowl of a stand mixer, whisk together flour, brown sugar, salt, yeast, and cinnamon by hand until combined.
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In a small saucepan, heat milk, sweet potato, and butter over medium heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture and 1 egg (50 grams) to flour mixture; using the paddle attachment, beat at low speed until a shaggy dough forms. Switch to the dough hook attachment; beat at medium-low speed until dough pulls away from sides of bowl, 8 to 12 minutes.
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Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
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Punch down dough, and turn out onto a lightly floured surface. Flatten into a 1-inch-thick circle, and add chocolate chips. Gently knead until chocolate is completely incorporated. Cover and let stand for 20 minutes.
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Pat dough into a 10×8-inch rectangle, with one short side closest to you. Fold bottom third of dough over center third; starting at short side where dough is folded, roll up dough into a log. Pull log, seam side down, toward you to create tension on surface.
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Lightly spray a 9×5-inch loaf pan with baking spray with flour. Place dough, seam side down, in prepared pan, tucking ends slightly. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and risen just above sides of pan, 1 to 1½ hours.
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Preheat oven to 350°F (180°C).
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In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush egg wash on top of dough.
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Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 35 to 40 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 5 days.
Note: We roasted the sweet potato in the oven at 400°F (200°C) until fork-tender, about 45 minutes, removed the skin, and mashed the flesh well with a fork before measuring.
