![\"\"](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2026\/10\/breadbox.jpg\" "\\"breadbox\\"\/")
<\/div>\n<\/p>\n
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.<\/p>\n
Spiced Sweet Potato Bread<\/h2>\n
Makes 1 (9×5-inch) loaf<\/span><\/p>\n In the bowl of a stand mixer, whisk together flour, brown sugar, salt, yeast, and cinnamon by hand until combined.<\/p>\n<\/li>\n 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\u00b0F (49\u00b0C) to 130\u00b0F (54\u00b0C). 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.<\/p>\n<\/li>\n 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\u00b0F\/24\u00b0C) until doubled in size, 45 minutes to 1 hour.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n 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\u00b0F\/24\u00b0C) until doubled in size and risen just above sides of pan, 1 to 1\u00bd hours.<\/p>\n<\/li>\n Preheat oven to 350\u00b0F (180\u00b0C).<\/p>\n<\/li>\n In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush egg wash on top of dough.<\/p>\n<\/li>\n Bake until golden brown and an instant-read thermometer inserted in center registers at least 190\u00b0F (88\u00b0C), 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.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Note: We roasted the sweet potato in the oven at 400\u00b0F (200\u00b0C) until fork-tender, about 45 minutes, removed the skin, and mashed the flesh well with a fork before measuring.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n
\n
\n
\n
<\/p>\n