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Tear ‘n’ Share Purple Sweet Potato Bread

Sweet potato is not only nutritionally beneficial, but these purple varieties also add great natural sweetness and a vibrancy to this loaf. Twisted and turned into the bread, the sweet potato’s vivid purple colour really makes this a simple showstopper. This recipe uses a Dutch oven method, making for a perfectly risen and airy loaf.

Make this showstopper in one of our timeless Le Creuset Casserole dishes- shop here.


200g purple or orange sweet potatoes

1 – 2 tablespoons milk

1 packet white bread mix

Flavourless oil, for greasing

Milk, to wash

1 tablespoon of black sesame seeds


  1. Prick the sweet potatoes and place in the microwave for 4 – 6 minutes to steam-cook. Scoop out the potato flesh and mash with the milk until smooth. Set aside to cool completely.
  2. Prepare the bread mix according to the packet instructions. Place the Signature Cast Iron 20cm Round Casserole, including the lid, in the oven on the lowest temperature setting to warm through for approximately 20-30 minutes.
  3. Once the bread has proved according to the packet instructions, divide the bread into 6 equal balls. Flatten each ball and spoon an equal amount of sweet potato into the centre of each portion. Fold up the edges to enclose the sweet potato.
  4. Roll each ball into 20cm long sausages. Slice longways down the middle of the sausage ensuring you leave 2cm of dough at the top to hold the two strands together. Twist the two strands round each other to create a basic plait exposing the purple potato inside. Wind each plait up into a roll and tuck the end underneath for form a bun. Repeat for all 6 balls.
  5. Remove the casserole from the oven and lightly grease, including the lid, with a little oil. Nestle the plaited buns into the casserole, replace the lid and allow to prove for a second time for approximately 1 hour or until the dough has doubled in size.
  6. Preheat the oven up to 210˚C/ Fan 190 ˚C/ Gas Mark 7.
  7. Remove the lid from the casserole, brush the loaf with a little milk, then sprinkle with the black sesame seeds and place the casserole uncovered into the oven to bake for 30 – 35 minutes until the loaf is golden brown and a crust has formed.
  8. Serve as a sweet or savoury bread – great for breakfast with peanut butter or good quality salted butter. Alternatively, serve alongside a steaming bowl of soup or Thai-style curry.

Cook’s Notes

  • Be careful when you milk-wash your loaf – if too much milk drips down the side it will make it harder to release your loaf from the casserole. It is best to use a pastry brush for this job.
  • This recipe is very simple and can be altered as desired. If you have a sweet tooth, try adding white chocolate chunks and macadamia nuts. If you prefer savoury, add mix nuts and seeds to the second prove and sprinkle with parmesan before baking.
  • If you would prefer you can steam cook the potatoes for 40 minutes

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