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Sweet Potato Sourdough Sandwich Loaf

Here is an idea on how to hide some nutrients in a loaf of bread, sweet potato for example. It adds extra softness and very pleasant touch of sweetness. Approved by kids. Great for savory and sweet sandwiches. Below is the sweet potato sourdough sandwich loaf recipe.


Sourdough starter


  • 300g bread flour (100%)
  • 125g roasted and mashed sweet potato
  • 125g water
  • 30g soft or melted butter(10%)
  • 9g honey (3%)
  • 60g of levain (20%)
  • 6g salt (2%)
  • 0.5 g dry yeast (optional, to reduce the sourness)


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 the sweet potato and let it cool. Mash it.

Day 2


  • 8 am mix water, flour, sweet potato, honey, 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 long roll same length as a baking/loaf pan.
  • Put a sheet of parchment paper on the bottom of your loaf pan.
  • Transfer the shaped loaf into the loaf pan.
  • Cover the dough and let it proof overnight 76F /24C 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 sprinkle some flour on top of your loaf.
  • Preheat the oven to 375F.
  • Bake for 35-40 minutes until golden brown.

Enjoy your sweet potato sourdough sandwich loaf.

22 thoughts on “Sweet Potato Sourdough Sandwich Loaf

  1. In order to get window pane from stand mixer , do u stop on and off to let the dough rest at a optimum 26C temp ? Non stop kneading my dough will reach to 30C and unable to reach window pane …. So sad

    1. Yes, you can do stops, and put the bowl with the dough to refrigerator. If it’s getting hot.

      1. Yes, definitely, use some oil on parchment paper 🙏

      2. One thing I do is to keep my dough hooks in the freezer. (I have 2). Then if the dough is getting too warm I switch hooks and that seems to work to cool it down. That way u don’t have to stop and put everything in the fridge.

  2. I’ve been having a problem, all of my loaves are sticking to the parchment paper, even though i put a lot of flour between them!
    Should i oil it??
    Excited to try this recipe!
    Thanks 🙂

  3. Instead of bread flour can I use whole wheat flour?

    1. Sure you can🙏

      1. 9×5

  4. What size loaf pan do you use?

  5. Thank you for the recipe! In which step do you include the dry yeast?

    I love your content!
    Cheers from Canada!

    1. Stefania, thank you 🙏 fry yeast better yo add with wet ingredients.

      1. I mean dry yeast 😊

      2. Thank you very much! 🙂

  6. Thanks for this Natasha! The pictures seem to indicate that contrary to the recipe, the levain is not part of the autolyse, but is added later with the salt. Is this correct?

    1. Brad , hi! You can do both ways, autolyse with or without starter will work. Just don’t add salt. Save it for later.

  7. I’m excited to give this recipe a try. Would I be able to replace the butter with olive oil?

    1. Sure!
      But olive oil might give a strong flavor.

  8. My mixer motor gets too hot during the summer months when kneading. I made this during the winter and LOVED it. I made several of your sourdough sandwich breads last winter, actually and adored them all. Do you have any I can knead by hand so I can enjoy them in the summer?

    1. Hi!
      Did you try to cool down mixing bowl and use all cold ingredients during mixing, I think it might help.

      1. I did. Unfortunately, since my house is 95 degrees it didn’t help much. I have to start and stop so many time that it ruins the dough. Is it possible to hands knead it or is it too wet of a dough. I usually do your sourdough recipes but love this one. I have the same issue with the sourdough. My mixer gets too hot to run. Any suggestions would be greatly appreciated. 😊

      2. If my mixer is getting too hot I put an ice pack on top of the back part. You can tie it on using twine, etc so it stays attached and u won’t have to hold it. That seems to help.

      3. Thank you so much Jean for your help.

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