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Prepare the sweet potatoes: Cook the sweet potatoes in boiling water until tender. Drain, peel and mash with a fork until smooth. Leave to cool.

Prepare the yeast: In a bowl, mix the yeast with a tablespoon of sugar and a little warm milk. Leave to rest for 10 minutes until bubbles form on the surface (a sign that the yeast is active).

Mix the ingredients: In a large bowl, combine the flour, remaining sugar, salt, sweet potato puree and eggs. Add the active yeast, melted butter and remaining milk. If you like, you can also add a spoonful of honey for a sweeter taste.

Knead: Knead all the ingredients well until you get a soft and elastic dough. If necessary, add a little more flour if the dough is too sticky.

Let it rise: Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it has doubled in volume.

Shape the bread: Once it has risen, deflate the dough slightly and shape the bread into the shape you prefer (you can use a loaf pan or make loaves).

Second rising: Cover the bread and let it rise for another 30-45 minutes.

Baking: Preheat the oven to 180°C. Bake the bread for 30-35 minutes, or until the crust is golden and the bread is cooked (you can test with a toothpick to be sure).

Serve: Let cool on a wire rack before slicing and serving.

This bread is great for breakfast and snacks, or as an accompaniment to soups or meat dishes.

Read more on next page

Prepare the sweet potatoes: Cook the sweet potatoes in boiling water until tender. Drain, peel and mash with a fork until smooth. Leave to cool.

Prepare the yeast: In a bowl, mix the yeast with a tablespoon of sugar and a little warm milk. Leave to rest for 10 minutes until bubbles form on the surface (a sign that the yeast is active).

Mix the ingredients: In a large bowl, combine the flour, remaining sugar, salt, sweet potato puree and eggs. Add the active yeast, melted butter and remaining milk. If you like, you can also add a spoonful of honey for a sweeter taste.

Knead: Knead all the ingredients well until you get a soft and elastic dough. If necessary, add a little more flour if the dough is too sticky.

Let it rise: Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until it has doubled in volume.

Shape the bread: Once it has risen, deflate the dough slightly and shape the bread into the shape you prefer (you can use a loaf pan or make loaves).

Second rising: Cover the bread and let it rise for another 30-45 minutes.

Baking: Preheat the oven to 180°C. Bake the bread for 30-35 minutes, or until the crust is golden and the bread is cooked (you can test with a toothpick to be sure).

Serve: Let cool on a wire rack before slicing and serving.

This bread is great for breakfast and snacks, or as an accompaniment to soups or meat dishes.