- 500 g sweet potato, boiled and mashed
- 3 1/2 cups tepid water
- 1.5 kg cake flour, plus extra to dust
- 1/2 t salt
- 2x10 g sachets instant yeast
Preheat the oven to 220°C.
Grease two bread tins. Mix the sweet potato with the tepid water until smooth.
In a mixing bowl, combine the remaining ingredients and then create a well in the centre of the mixture.
Spoon the sweet potato mixture into the well and then knead with the dry ingredients to form a smooth, elastic dough.
Cover with a clean kitchen towel and allow to stand in a warm place until the dough has risen to double the size.
Punch down the dough and distribute it between the bread tins. Allow it to rise, again to double the size, and then dust with flour.
Bake for 15 minutes, then turn down the heat to 180°C and bake for a further 30 minutes.