Sweet Potato Bread

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• Step 1

  Preheat the oven to 200°C (400°F), gas mark 6, and lightly grease a baking sheet with olive oil.

• Step 2

  Peel the sweet potatoes and cut into 2cm chunks. Bring a saucepan of salted water to the boil, add the sweet potatoes and boil gently for 10 minutes or until very tender to the point of a knife – you want them almost on the point of collapse as this will help when puréeing them. Remove from the heat and drain in a colander, then place in a food processor and blitz until completely smooth.

• Step 3

  Place the flour, baking powder and salt in a large mixing bowl and whisk together until combined. Add the sweet potato purée, olive oil and 65ml of water and mix together until combined and forming into a ball of dough. Pull the dough together with your hands and knead very lightly for a minute or two, just to smooth it out and help bring it together.

• Step 4

  Shape the dough into a circle about 15cm in diameter, smoothing the edges and the top with your hands. Place on the greased baking sheet and then use a sharp knife to score two crosses into the top of the loaf, each about 5mm deep, so that eight wedges are already marked before the bread goes into the oven.

• Step 5

  Bake in the oven for 35–40 minutes or until crisp and golden.
  Divide into wedges and serve warm.

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