Add approximately 1 teaspoon of salt and place on the stove on a high heat. Preheat oven to 350˚F12. I hope you're happy with them, my recipe was a little loosely documented, so if you remember, let me know the details of your process and what else you changed. Unwrap sweet potato and cut in half lengthways, then with a dessert spoon, scoop out flesh. Cook slurry over med-low heat until it turns into a thick paste, 3-5 mins3. Boy does that sandwich ever look inviting. 1. 20 g cooked sweet potato 250 g AP flour 30 g sugar 1 tbs ADY 70 g milk 1 large egg 1/2 tsp salt (omit if using salted butter) 40 g softened salted butter. Whisk flour and milk in a saucepan until no lumps remain2. Unwrap sweet potato and cut in half lengthways, then with a dessert spoon, scoop out flesh. Place dough into fridge to cold ferment for 12-72 hours9. The texture on the crumb of that bun is WONDERFUL! ( i think the dough would quite easily handle a bigger percentage of SP). Once Content posted by community members is their own. No Worries i look forward to seeing your next post. Strain and cut the sweet potato lengthways, then with a dessert spoon, scoop out the flesh. Toast the brioche until golden brown. Combine all ingredients except salt and butter, mix butter and salt together separately for easy incorporation later5. Great job and delicious write-up. 3 sets of S&F between 30 min intervals8. To boil the sweet potato , place the whole sweet potato in a saucepan and cover with cold water. Just realised that i had filed my workings for your dough and subsequently mine. Wrap sweet potato in its skin inside aluminium foil and place in the oven on a tray (in case some juice drips out, will save having to scrub your oven). To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy! ③ Cut sweet potatoes in half and scoop the potato from skins while keeping them intact. I formulated this dough to give a yield of 750g  which would have been the size required for the banetton or tin that i had, that changed when the dough came through quite quickly and i used three smaller tins that i have. i combined the salt 7g  and 60g butter and added after the dough was developed. In a large bowl, dissolve yeast in warm water. Sprinkle a crushed pretzel on top to serve. Your loaves look absolutely beautiful. Hi Tortie-tabby I'm glad you liked my rendition, my dough was made using the following Tangzhong 18g flour and 83g milk  same procedure as for making a roux  bring to a simmer stiring vigorously and making sure it didn' t stick or burn in the pan  then i added 30g Sweet Potato that had been roasted the day before and as it had been in the fridge it cooled the tangzhong down nicely. To bake sweet potato, preheat oven to 180c. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Love the sweet and savory combo! This site is powered by Drupal. Thanks Benny, I hope you're doing well! It looked amazing, I tried something similar once and it was a compete flop. Add a tablespoon of butter/coconut oil to the pan then the sweet potato flesh with a pinch of sea salt. Wow, I'm so happy to see this. So very happy with the result and intend doing it again soon. The Fresh Loaf is not responsible for community member content. I mixed this dough by hand on the bench and when the salt and butter were incorporated it developed silky smooth,  i put the dough into a bowl and did a couple of stretch and folds  and left it to bulk ferment, it had been my intention to  shape and cold retard overnight but the dough moved along so well and suprised me with its vigor so  i had time to bake it  well before bed time. Potato into the tangzhong, will help bring the temp down4 1 beaten egg 1..., preheat oven to 180c potatoes into a large pot and cover with water... 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