Best Mashed Potato Sweet Bread Recipes

MASHED POTATO SWEET BREAD

Steps:

• Stir yeast and 3 Tablespoons sugar into potato water until dissolved. Add mashed potato and ginger. Cover and let rise in a warm place until doubled in bulk. Heat milk with butter and salt in a small saucepan until butter is melted. Cool to lukewarm.
• Reserving a little beaten egg to use as egg wash later, beat remaining eggs until light. Gradually beat in 1 1/2 cups sugar. Combine yeast and egg mixtures, blending well. Stir in 2 cups flour. Add milk and beat until well blended. Add 2 more cups flour; beat 5 minutes, Gradually stir in more flour until dough is stiff enough to knead.
• Turn out on a floured surface and knead about 10 minutes, adding only enough flour to prevent sticking. Put dough in a large, oiled bowl; turn once; cover with greased wax paper and let rise until double in size. Punch down; put on floured board and divide into 4 parts. Place in four loaf pans, or make braids or round loaves and place on greased baking sheets. Cover lightly with greased wax paper. Let rise in warm place until doubled.
• Mix reserved egg with 1 teaspoon water and brush on loaves, sprinkling with sugar if desired. Bake at 350^ for 40-to- 50 minutes, until done.

MASHED SWEET POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
• With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

LEFTOVER MASHED POTATO BREAD

Steps:

• In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare two bread pans with cooking spray or a liner and set aside. Cut dough in half and work half the dough to shape into a loaf of bread, tucking sides under as needed. Place dough in bread pan. Repeat for second half of dough. Cover with towel and allow to rise for 1 hour. Preheat oven to 350*F Place both bread pans in oven and bake for 45 minutes. After 45 minutes, cover with foil and bake for additional 15 - 20 minutes or until dough sounds hollow when you thump on the top. Remove from oven and allow to rest for 5 minutes before turning out of pan and allowing to cool to room temperature on a cooling rack.

SWEET POTATO CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

SWEET POTATO BREAD I

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.