I just remembered that on my last trip to the farmer's market I spied with my little eye some sweet potatoes. Since you can still find them I thought I might share my recipe for Sweet Potato Bread even though it's not exactly a quick process it is something that is good to do while studying...yummm.
Sweet Potato Bread
Sweet potatoes are an excellent source of vitamin A, vitamin C, vitamin B6, and fiber. Delicious orangey tubers give rise to yummy bread.
1 cup warm water (about 115 degrees F)
1 package active dry yeast (7g)
2 teaspoons salt
1 tablespoon honey
1 tablespoon butter, melted
1 medium sized yam or sweet potato, baked, peeled, and mashed (3/4-1 cup equivalent)
1 cup whole wheat flour
1 ½ cup all purpose flour plus more for kneading
A little oil for greasing pans
Measure the water into a glass, measuring cup and add the yeast. Stir until the yeast has dissolved. Pour into a mixing bowl and stir in salt, honey, and butter.
Add the whole wheat flour and 1 cup of the all purpose flour, stir with a spoon until incorporated. Add the sweet potato and stir again.
Add the remaining ½ cup of flour and mix with your hands to form a soft ball of dough. Turn the dough out onto a floured surface and knead until the dough becomes elastic and less sticky, about 5 minutes. More flour should be added as necessary to keep the dough from sticking.
Lightly oil a bowl and place the dough inside. Cover loosely with plastic wrap and set in a warm spot to rise. Allow the dough to rise to double (1-1 ½ hours).
Once the dough has doubled, punch it down and turn out onto a floured surface. Knead again until smooth and shape into an elongated oval. Place the dough into an oiled bread pan, cover with plastic wrap and set in a warm place to rise. The dough should double in size once again.
While the dough is rising, preheat the oven to 425F. Once the dough has doubled put the pan into the oven and bake for 25-45 minutes (this will depend greatly on your oven) or until browned. Cool and slice, serve with butter and jam or peanut butter.
Preparation Time: 4 hours
Makes 1 large loaf
Copyright 2010, E. Lagerquist, Original recipe