Baked, steamed, or leftover mashed sweet potatoes can be used in this super moist bread. If using mashed leftovers that had milk or butter added to them you’ll probably need to use a little less water.
Sun Oven Sweet Potato bread
7/8 cup water
3 cups white bread flour
2 tablespoons rolled oats
1 1/2 tablespoons nonfat dry milk
1 1/2 cup cooked sweet potato, mashed
1 teaspoon salt
1 tablespoon brown sugar
2 tablespoons butter
1 teaspoon rapid-rise active dry yeast
rolled oats for topping
Pour the water into the pan of a bread machine. Sprinkle the flour, oats, and dry milk over the water making sure to completely cover it. Add the mashed sweet potato.
Place the salt, sugar, and butter in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the machine to the dough setting and press start.
When the cycle has finished turn the dough out onto a lightly floured surface and punch down gently. Shape the dough into a loaf and put it in a lightly oiled bread pan. Cover with oiled plastic wrap and let rise in a warm spot 30 to 40 minutes. Set the Sun Oven out to preheat while the bread rises. Just before putting the bread in the Sun Oven spray the top with water and a sprinkling of rolled oats.
Bake until lightly golden and sounds hollow when tapped, 45 minutes to an hour.