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cropped image of a freshly baked sweet potato and sun-dried tomato braided bread resting on a cutting board, with two slices cut from it
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4.75 from 4 votes

Sweet Potato and Sun-Dried Tomato Braided Bread

This Sweet Potato and Sun-Dried Tomato Braided Bread is a visually stunning and flavorful loaf that combines sweet potatoes and sun-dried tomatoes for a delightful twist on classic homemade bread. Perfect for any meal, snack, or holiday occasion.
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Baking
Cuisine: American, Italian, Mediterranean
Diet: Vegetarian
Servings: 10
Calories: 132kcal

Equipment

  • 1 blender
  • 1 saucepan large
  • 1 mixing bowl large
  • 1 stand mixer with dough hook, optional
  • 1 Rolling Pin
  • 1 9″ spring form cake pan

Ingredients

Bread Dough

  • 1/2 lbs. sweet potato peeled, cut into cubes
  • 1 ½ tsp. instant yeast
  • 1.4 cup all-purpose flour (11.2 oz.)
  • 1/2 cup white bread flour (4.7 oz.)
  • 1 tsp. salt
  • 1.5 tbsp. butter cold, cubed
  • 1 tbsp. maple syrup

Sun-Dried Tomato Filling

  • 7 tbsp. sun-dried tomatoes  preferably oil-packed
  • 2 tbsp. passata sauce
  • ½ tsp. basil dried
  • salt to taste
  • pepper to taste
US Customary - Metric

Instructions

  • In a large saucepan, add the sweet potato cubes and cover with water. Bring it to a boil and boil for 15 minutes. Drain and mash with a potato masher, allow to cool fully. Reserve 2/3 cups of the water the potatoes were boiling in for later. Allow the reserved boiled water to come to room temperature.
  • In a large bowl, mix together the flour, yeast, and salt and stir thoroughly to combine evenly. Use your hands to rub the butter into the flour so that you have a mixture that resembles fine bread crumbs.
  • Make a well in the middle of the flour mixture and pour in the sweet potato mash, half of the water, and the maple syrup. Mix until the dough comes together. Gradually add the rest of the water until you have a whole piece of dough that does not stick to the sides of the bowl. You can add some more flour if it is too sticky, or some more water if it is too dry. This will depend on the humidity and environment of where you are. Knead the dough thoroughly for 5 minutes either by hand or in a stand mixer using a dough hook.
  • Bring 2 cups of water to a boil and set aside. Place the dough in a large bowl which has been oiled with a little olive oil. Cover with saran wrap which has already been oiled on the side which will face the dough. Place the bowl with the dough onto the lowest shelf in the oven (with the oven off), and place a small bowl filled with just boiled water in the bottom of the oven. Close the door and allow the dough to rise for 60-90 minutes until doubled in size.
  • While the dough is rising, place the sun-dried tomatoes, pasta sauce, basil, salt, and pepper into a blender, and blend until you have a smooth paste. Set aside for later.
  • Once the dough has doubled in size, remove it from the oven and turn out onto a well-floured surface. Knead for about a minute to knock out any air, then use a rolling pin to roll the dough into a rectangle of roughly 24″ x 18″.
  • Spread the sun-dried tomato mixture over the rolled-out dough leaving a gap of 1/2 inch all the way around the outside. Roll it into a cylinder shape rolling along the long side and then pinch the ends together to seal. Using a sharp knife, slice the dough cylinder all the way down the middle lengthwise.
  • To create the braid, lay both halves of the dough on the counter with the layers facing upwards. Cross over the two pieces in the middle to create an X shape – it is easier to braid in two halves than one large piece. Then, bring the left piece over the right piece, and take the right piece across to replace the left piece. Keep going keeping the layers facing up the whole time, until you reach the end of one side, then pinch the ends together to seal. Do the same on the other side.
  • Coil the braid around, tucking both ends to the bottom of the bread, then place in a 9″ spring form cake pan lined with parchment paper. Cover with cling film and place back into the oven with another bowl of boiled water and allow to rise for a further 30 minutes.
  • Remove from the oven then preheat the oven to 338⁰F (170⁰C). Once the oven is preheated, bake the bread for 25-30 minutes until golden on top and fully cooked through. Transfer to a cooling rack to cool completely.

Notes

To store, wrap in tin foil and keep in a bread bin for up to 5 days.

Nutrition

Calories: 132kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 230mg | Potassium: 462mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3376IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg