Purple sweet potato 🍠 toast

Name: Purple sweet potato 🍠 toast
Yield: 2 servings
Cuisine: British
Ingredients: 400 g flour; 12 g sugar; 1 g salt; 83 g boil water; 3 g yeast; 167 g milk; 200 g purple sweet potato; 2 eggs

Shu @_shu

Bristol

For the first try I used only half of all the ingredients. Worked quite okay 👌

Shu @_shu

Bristol

For the first try I used only half of all the ingredients. Worked quite okay 👌

Saved

Ingredients

2 servings

400 gflour
12 gsugar
1 gsalt
83 gboil water
3 gyeast
167 gmilk
200 gpurple sweet potato
2eggs

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Steps

1

Steam sweet potato, leave to cold or chill overnight. mix in some sugar to taste if you like.
2

Mix flour and boil water together and stir until it looks like flaky cotton.
3

Microwave milk for 30 sec, and pour in yeast. Then, add to the flour mixture. Add 2 eggs.
4

Mix well, cover with cling film and rest for 30 minutes.
5

Add 24g oil and pull the mixture with your hand. You will notice gluten started to form. Work the dough for about 5 minutes or until it absorb all oil and start to be sticky again. Cover and rest for another hour.
6

Pinch out air in the dough until it’s almost the same size as before resting. Dust enough flour on your palms and in the bowl. Lift the mixture gently portion by portion, and squeeze separate the dough to 3 smaller doughs.
7

Dust enough flour on your worktop. Take one small dough out, roll flat, and roll the sweet potato filling in to a cylinder. Put in bake tin and work on the rest two small ones.
8

Let them rest in the run for another 45 minutes to 1 hour until almost filling up the tin. Brush some egg yolk before sending them to the oven. I used avocado oil instead because eggs are precious ingredients nowadays. Bake in oven for 45 minutes at 190C.