Here’s a wholesome and slightly sweet Sweet Potato Sourdough Bread with Honey and Olive Oil recipe. It’s soft, flavorful, and has a beautiful golden crust.
Ingredients (Makes 1 large loaf)
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1 cup (240 g) cooked and mashed sweet potato (about 1 medium sweet potato)
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3 cups (360 g) bread flour
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1 cup (240 g) active sourdough starter (100% hydration)
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1/4 cup (60 ml) olive oil
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2 tbsp honey
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1 tsp salt
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1/2 cup (120 ml) water (adjust as needed)
Instructions
1. Prepare Sweet Potato
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Cook sweet potato until soft (boil, bake, or steam).
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Mash well and let cool to room temperature.
2. Mix Dough
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In a large bowl, combine mashed sweet potato, sourdough starter, olive oil, honey, and water.
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Gradually add bread flour and salt, mixing until a sticky dough forms.
3. Knead
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Knead the dough for 8–10 minutes until smooth and elastic.
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You can also use a stand mixer with a dough hook.
4. Bulk Fermentation
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Place dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap.
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Let it rise for 4–6 hours at room temperature, or until doubled in size.
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Alternatively, do an overnight cold fermentation in the fridge for deeper flavor.
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5. Shape the Loaf
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Gently deflate the dough and shape it into a loaf or boule.
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Place on a parchment-lined baking sheet or into a floured proofing basket.
6. Second Rise
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Cover and let the dough rise for 1–2 hours, until slightly puffy.
7. Preheat Oven
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Preheat oven to 425°F (220°C) with a Dutch oven inside if using.
8. Bake
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If using a Dutch oven, carefully transfer the dough inside.
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Bake covered for 25–30 minutes, then uncover and bake an additional 15–20 minutes, until the crust is golden and the loaf sounds hollow when tapped.
9. Cool
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Let the bread cool completely on a wire rack before slicing.
Tips
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For extra flavor, add 1 tsp cinnamon or nutmeg to complement the sweet potato.
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Brush the loaf with olive oil and a drizzle of honey right after baking for a shiny, sweet finish.
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This bread keeps well for 3–4 days at room temperature and freezes beautifully.
If you want, I can also give a “100% whole wheat sweet potato sourdough” version that’s hearty, slightly denser, but still soft and naturally sweetened with honey.
Do you want me to provide that version too?