Ingredients:

• 250g sweet potatoes (already cooked and mashed)
• 500g plain flour
• 1 sachet of dry brewer’s yeast (about 7g)
• 50g sugar
• 1 teaspoon salt
• 2 eggs
• 50g melted butter
• 150ml warm milk
• 1 tablespoon honey (optional, for a sweeter touch)
• Method:

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Prepare the sweet potatoes: Cook the sweet potatoes in boiling water until tender. Drain, peel and mash with a fork until smooth. Leave to cool.

Prepare the yeast: In a bowl, mix the yeast with a tablespoon of sugar and a little warm milk. Leave to rest for 10 minutes until bubbles form on the surface (a sign that the yeast is active).

Mix the ingredients: In a large bowl, combine the flour, remaining sugar, salt, sweet potato puree and eggs. Add the active yeast, melted butter and remaining milk. If you like, you can also add a spoonful of honey for a sweeter taste.

Knead: Knead all the ingredients well until you get a soft and elastic dough. If necessary, add a little more flour if the dough is too sticky.

Let it rise: Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it has doubled in volume.

Shape the bread: Once it has risen, deflate the dough slightly and shape the bread into the shape you prefer (you can use a loaf pan or make loaves).

Second rising: Cover the bread and let it rise for another 30-45 minutes.

Baking: Preheat the oven to 180°C. Bake the bread for 30-35 minutes, or until the crust is golden and the bread is cooked (you can test with a toothpick to be sure).

Serve: Let cool on a wire rack before slicing and serving.

This bread is great for breakfast and snacks, or as an accompaniment to soups or meat dishes.