Purple Sweet Potato Sourdough Recipe | A Vibrant Twist on Traditional Bread
Have you ever tried incorporating sweet potatoes into your sourdough bread recipe? If not, you're in for a treat when you make my Purple Sweet Potato Sourdough Recipe! I recently experimented with using a type of purple sweet potato called Stokes in my sourdough bread and was blown away by the results. The texture was moist and fluffy, and the color was absolutely stunning. But what surprised me was the flavor, as you could really taste the sweet potato! It added a subtle sweetness and unique earthy flavor that made for an unforgettable loaf of bread. Keep reading to learn how I made this delicious and nutritious bread. You can watch my Instagram reel of this delightful bread for even more fun by clicking here.
When it comes to incorporating sweet potatoes into sourdough bread, you may be wondering which variety to use. One popular choice is the Stokes sweet potato, which has a vibrant pink color and a slightly sweeter taste than other sweet potato varieties. When used in sourdough bread, Stokes sweet potatoes can give the loaf a beautiful pink hue. On the other hand, Ube sweet potatoes, which are commonly used in Filipino cuisine, produce a darker purple color in sourdough bread. Both varieties can add a unique flavor and stunning color to your bread, so why not experiment and try both?
Here’s Why You’ll Love This Recipe
The flavor of the purple sweet potato comes through in taste and color!
This bread makes the best savory sandwiches and is especially great for kids.
The health benefits of not only the sourdough but also the purple sweet potato make this a very healthy bread to enjoy.
Purple Sweet Potato Sourdough Recipe | A Vibrant Twist on Traditional Bread
Ingredients
Instructions
- The evening before you make your bread is when you will prep your levain. This thicker, more play dough-like levain creates an incredible bread.
- Add 30 grams of your Lievito Madre or other sourdough starter, like a 100% hydration starter. The difference in hydration will not make any significant difference to the recipe.
- Mix 50 grams of warmed filtered water to the sourdough starter until dissolved.
- Add 100 grams of bread flour and mix initially with a fork before kneading by hand. If sticky, dust it with more flour and knead until a smooth ball forms. You can watch my Instagram video here to see the consistency. It is the same consistency as my sourdough starter.
- Place it into a cleaned mason jar with a tight lid and let it rise somewhere cozy overnight. The lid needs to be tight with this type of levain!
- Mix 100 grams of your levain with all the remaining ingredients in the bowl of your stand mixer. I always use a stand mixer now instead of initially mixing by hand, but both methods will work!
- Once mixed, place your dough into a straight-sided container. I like to use the Rubbermaid 9.5 cup food container with a lid and let your dough rest for 30 minutes, ideally in a warm spot or a dough more generous set to 85°F.
- Do your first coil fold, then let your dough rest for 30 minutes. Repeat the coil or stretch and fold three more times, spaced out every 30 minutes, until the dough resists the stretches and looks smooth.
- Leave the dough in the same container to bulk ferment until doubled. The timing will vary greatly depending on your home environment. Visual cues are the best way to judge the rise, so take a before photo!
- Once doubled, lightly flour the dough before dumping it onto a countertop.
- Fold the dough your preferred way and then place it on your button.
- Let it rest in the Benetton for 10 minutes before doing a few stitches to tighten up the surface of the dough. You can watch my video here.
- Let the dough rest again in a warm spot or back in the dough warmer if using for one hour before baking or cold ferment overnight. I prefer to bake on the same day. My crumb is usually better when I do!
- Preheat your oven to 480°F with a sheet pan on the lower rack, and as the oven comes to temperature, flip your shaped dough out onto a room-temperature sheet pan lined with parchment paper.
- Score your dough and place it into the oven on the middle rack.
- Immediately throw a few handfuls of ice onto the lower sheet pan and close the oven door.
- Bake the bread for 20 minutes before lowering the temperature to 395°F and bake for 30 minutes.
- Let cool overnight (if you can wait!) before slicing and enjoying.
Notes
Size and Shape: You can shape this sourdough into a boule or battard. You can even make smaller mini loaves for a fun twist!
Potatoes: You can use this recipe with any potato variety, from white, red, orange, or purple.
Nutrition Facts
Calories
166.62Fat
0.7 gSat. Fat
0.1 gCarbs
33.97 gFiber
1.37 gNet carbs
32.61 gSugar
1.01 gProtein
5.33 gSodium
261.59 mgCholesterol
0 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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