Sweet Potato Bread with Honey

This sweet potato bread sweetened with a little honey, is a perfect way to sneak sweet potato into your kids diet.

DOUGH STARTER (SPONGE):
¾ cup (3.375 ounces) + 1 Tablespoon all-purpose white flour (I used King Arthur)
½ cup + 1 Tablespoon slightly warm water (70 – 90˚F is ideal)
2 teaspoons honey
¼ teaspoon instant yeast (I used Fleischmann’s Rapid Rise)

FLOUR MIXTURE:
1 medium sweet potato, unpeeled
1¼ cups (5.625 ounces) all-purpose flour
2 Tablespoons dry milk powder (I used Bob’s Red Mill)
¾ teaspoon instant yeast
1½ Tablespoons unsalted butter, softened (I used Kerrygold)
1½ teaspoons kosher salt (or 1 teaspoon table salt)

View the full recipe at The Wimpy Vegetarian →