In a big mixing bowl, combine together flour, steamed sweet potatoes, yeast, egg, sugar, milk powder. Slowly add the milk bit by bit until you reach the right consistency. For me, I steamed the sweet potatoes a day before and kept it in the fridge so my sweet potatoes were dry. I used 50 ml plus 2 tbsp milk. Mix everything well using hook attachment in your stand mixer.

Add butter and salt, continue to mix in low speed until dough doesn’t ’t stick to the mixing bowl. For me, once everything is combined and the dough doesn’t stick to the mixer bowl, I continue kneading the dough with hands and do the window pane stage (when a dough is smooth, translucent, and elastic)

Cover the dough with cling wrap and leave the it until it rises double the size (about an hour). Flatten the dough and divide into desire size

Divide the dough and shape it according to your preference.

For me, I weight it about 50 gr each.

Add any filling you like. Chocolate chips/butter&milk/ham&cheese/sausage etc. My filling is about 15-20 gr each

Cover in clipwrap and let it rises again for 2nd proofing. Preheat the oven at 170 celcius degree, bake for 20 minutes. Brush the top of the bread with butter

The bread is very soft even when we keep for the next day.