A few nice Bread recipe images I found:
Cinnamon Swirl Sweet Potato Bread
Image by djwtwo
I was on duty at my old Scout camp/stomping grounds this past weekend as one of the “Campmasters”, meaning I got to stay in a spiffy cabin with a friend or two (a.k.a. the other Campmasters on duty) in exchange for us checking the Troops into and out of their camp sites for the weekend. Since the cabin has a full (if cramped) kitchen, we usually end up eating pretty well. Actually, we’d probably eat well even without the full kitchen, but refrigeration never hurts.
This bread served as part of our breakfast on Saturday. Started with a basic 5:3 bread ratio, but added mashed sweet potato, some sugar, and fat for a slightly more tender crumb, and rolled in a brown-sugar and cinnamon mixture to make it a little sweet. I checked around a bit before heading out, and figured that mashed baked sweet potato is about 75% water, so I used that to break down my ratio to keep 5 parts of flour + potato to 3 parts of water. Seemed to work out just fine, although I might swap some water for milk next time to make things that much more tender.
Just whisked this outside onto the porch of the cabin for a few quick shots in natural light.
for the bread dough
1 sweet potato, baked until soft, peeled, and mashed smooth (about 6 oz)
13 oz. flour (about 3 c.)
5 oz. warm water (about 105°F)
1/2 tsp. salt
2 tbl. sugar
2 tbl. melted butter
1 package active dry yeast
1/3 c. light brown sugar
1 tsp. ground cinnamon
1 tbl. melted butter
Combine flour, salt, sugar, sweet potato, and yeast. Stir in warm water, and mix until the dough ball comes together. Knead on a lightly floured surface by hand about 10 minutes (by machine about 6 minutes) until the dough is smooth and elastic. Put into a lightly-oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Once doubled, punch down and shape into an oblong the width of your loaf pan and about twice as long as the oblong is wide. Combine the cinnamon and brown sugar, and sprinkle over the oblong of dough, leaving a 1" strip clear along the narrow dimension. Roll into a cylinder, pinching the seam and ends to seal closed. Put into an oiled loaf pan, seam-side down, cover lightly, and allow to rise again, about 1 more hour.
At this point, I refrigerated the risen bread overnight to bake in the morning.
Preheat your oven to 350°F. Brush the top of the bread with melted butter, then bake for 35-40 minutes until golden brown and hollow-sounding when tapped lightly. Allow to cool briefly before slicing and serving.