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Purple Sweet Potato Sandwich Loaf

I have previously shared a recipe made with regular sweet potato. It was such a delicious sandwich loaf.

Here is another delicious loaf made with addition of purple sweet potato. I have also added an egg to the dough, for extra softness. 

Here are the details.


Sourdough Starter


  • 300g bread flour (100%)
  • 120g roasted and mashed purple sweet potato
  • 125g water
  • 1 large egg
  • 30g sugar (10%)
  • 60g of levain (20%)
  • 6g salt (2%)
  • 30g soft or melted butter(10%)
  • 0.5 g dry yeast (optional, to reduce the sourness, can be added with water)


Day 1


  • 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
  • Roast purple sweet potato and let it cool. Mash it.

Day 2


  • 8 am mix water, flour, purple sweet potato, egg, sugar, sourdough starter (60g on its peak, the rest use for future feedings), let it autolyse for 1 hour. During the autolyse process the flour becomes fully hydrated. This activates gluten development.
  • 9 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt, mix for a couple more minutes. The dough should come up together.
  • Add soft butter, increase the speed to medium and mix for 10 more minutes until the dough is well incorporated and comes up together.
  • Perform a windowpane test. Wet your hands and stretch the dough. You should be able to stretch it very thin, that’s a sign of a well developed gluten, and that your final product will have a soft and light structure.
  • Cover and let the dough proof for 3-4 hours at 76-80F/ 24-28C.
  • During that time perform 2 stretches and folds.
  • The dough should become slightly puffy.
  • 1 pm transfer the dough to the fridge for cold fermentation till the evening (for 8-9 hours).
  • 10 pm remove the dough from the fridge.
  • Shape as desired. I rolled it into a roll half length of a baking/loaf pan.
  • Put a sheet of parchment paper on the bottom of your loaf pan, or spread butter and sprinkle some flour, inside your loaf pan.
  • Transfer the shaped loaf into the loaf pan.
  • Cover the dough and let it proof overnight 72F /22C until it doubles or more in volume. About 7-9 hours. Usually it doubles or more in volume by morning (6-7 am).

Day 3

  • 7 am preheat the oven to 375F.
  • Bake bread for 35-40 minutes until golden brown.

Enjoy your purple sweet potato sandwich loaf  🙏

13 thoughts on “Purple Sweet Potato Sandwich Loaf

  1. What a lovely loaf and another great recipe, Natalya. Thank you!

    1. Thank you, Patricia 🙏

  2. Where do you get starter?

  3. I have a recipe on my website 🙏

  4. The last fermentation just at room temperature ?

    1. The last fermentation just at room temperature ?

  5. Hi! I’m planning on doubling this recipe so I can make a loaf for my friend. Will I need to increase proof time too or should I be able to tell by touch?

    1. Hi!
      Usually it should take the same amount of time.

  6. Will steaming the potato make a difference vs roasting?

  7. No, not at all 🙏

  8. The last fermentation just at room temperature?

  9. Last fermentation before shaping, yes, still room temp

  10. Can the loaf be refrigerated after shaping, or does it have to proof at room temp?

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