Transform your sourdough discard into a vibrant Sweet Potato Sourdough Discard Bread. Soft, fluffy with a vibrant golden hue perfect for toasting or sandwiches. The discard adds a depth of flavor, while the yeast accelerates the proofing time for a quicker bake.
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Why I made this recipe
While I love crusty sourdough bread, lately, I’ve enjoyed baking more fluffy, pillowy sandwich bread. Aside from how quickly these breads come together, I love how easy they are to make. Loaf pans provide structure, meaning weak dough won’t flatten out into a flying saucer, and even slices make the perfect sandwiches. The soft and fluffy texture also makes them ideal for French toast, bread pudding and Bostock!
Having recently developed a Sweet Potato Sourdough Biscuit recipe, I had a ton of extra sweet potatoes to play around with. I knew adding them to a sandwich loaf would create bread with a gorgeous orange hue, earthy flavor and soft texture that would fit right in with my collection of sourdough discard sandwich loaves.
If you love soft, fluffy breads like me, check out my recipes for Sourdough Discard Sandwich Bread, Sourdough Discard Marble Rye and Vegan Sourdough Discard Sandwich Bread.
Why I love this recipe
- Great way to use up a lot of sourdough discard - 113 grams (½ cup)!
- Mixed by hand, no stand mixer required!
- Delicious sourdough flavor without the long rise times.
- Beautiful golden hue from sweet potatoes.
- Soft, fluffy and even slices perfect for sandwiches.
Ingredients and Substitutions
All-purpose flour: Keeps the texture of this loaf soft, light and fluffy. Don’t substitute whole wheat flour for the all-purpose flour in this recipe, if you’d like a 100% wheat bread, check out my recipe for Sourdough Discard Whole Wheat Sandwich Loaf instead.
Sourdough discard: Both sourdough discard and active starter will work for this recipe, or simply add 56 grams of water and 56 grams of flour to your dough if you don’t have a sourdough starter.
Active-dry yeast: Both instant yeast and active-dry yeast will work for this recipe. If you use instant yeast feel free to skip the blooming step.
Honey: Helps activate the yeast. White sugar, brown sugar or maple syrup would make great substitutes.
See recipe card for detailed ingredient information.
Tip
Check the expiration date on your yeast packet! Commercial yeast has an expiration date and will lose its leavening abilities after some time.
Baking with sourdough discard
- This recipe is quicker to make because the dough relies on commercial yeast as the primary leavening agent, bypassing the need for an active starter.
- Since we are just using it for flavor, there's no need to activate your sourdough starter and you can use your sourdough discard directly from the fridge.
- Although active sourdough starter will work for this recipe, using sourdough discard that you've been storing in the fridge for some time will impart a more tangy, intense flavor.
How to make Sweet Potato Sourdough Discard Bread
STEP 1: Roast the sweet potatoes
Poke holes all over the sweet potato. Roast at 425 F for 40 to 45 minutes or until the skin looks puffy and the flesh is soft.
Make ahead
You can roast your sweet potato up to 3 days in advance. Store the roasted sweet potatoes in an airtight container like a ziplock bag in the refrigerator until ready to use.
STEP 2: Make the dough
Bloom the yeast until foamy, about 15 minutes. Stir the remaining ingredients (except the butter) into the yeast mixture. Knead the butter into the dough. Work the dough with your hands until the butter is absorbed.
Tip
The dough will feel really greasy at first, and gradually feel less so as you knead it. It may take 3 to 5 minutes for the butter to become fully absorbed, so be patient and continue working the dough until it feels smooth and only slightly tacky.
STEP 3: Knead the dough
Place the dough on a clean surface, then fold it in half and use the heels of your hands to push and stretch it away. Give the dough a quarter turn and repeat. Continue for 5 to 10 minutes until the dough is smooth and elastic. Round the dough into a tight ball.
Tip
If the dough feels too sticky, cover it with plastic wrap and let it rest for another 15 minutes before continuing to knead.
STEP 4: Bulk fermentation
Return the dough into a lightly greased bowl and cover it with plastic wrap. Let the dough rise, untouched until doubled in size, about 30 to 45 minutes.
Watch the dough not the clock!
I'll be giving time cues in this recipe, but remember fermentation can vary depending on your environment. Watch for signs of fermentation like a dramatic increase in volume and air built up in dough, instead of strictly following the times stated in the instructions.
STEP 5: Shape the dough
Turn the dough out on a clean work surface. Flatten the dough and divide it in half. Take one portion, and fold the edges towards the center. Turn the dough over so that the seam is on the bottom, and round the dough into a tight ball.
Tip
You can shape this dough any way you want! I find that shaping this way helps prevent the bread from bursting as it bakes.
STEP 6: Final proof
Nestle the dough into a prepared pan. Let the dough rise untouched in a warm place.
STEP 6: Bake
Brush the top of the dough with egg wash. Bake at 350 F for 30 to 40 minutes.
Expert Baker Tips
- Weigh your ingredients: Measuring by weight is much more accurate than by volume (with tablespoons and cups).
- Sourdough discard and active starter both work for this recipe: Sourdough discard will impart a deeper flavor.
- Be patient: Be patient and wait until your dough is bubbly and well-risen. Otherwise, your bread will be dense and gummy
- Use an instant-read thermometer: The best way to determine whether your loaf is fully baked is to probe the center with an instant-read thermometer. The internal temperature of your bread should be between 190 F to 200 F.
Recipe FAQs
Sourdough discard is any portion of your starter removed during the feeding process or any part not used to leaven sourdough bread. You can use it in other bakes and dishes or store it in the refrigerator.
Allow the dough to rest for 15 to 30 minutes before proceeding with kneading. Knead gently, avoiding rough handling that could break down the dough's surface, making it stickier.
If the dough remains excessively sticky, add flour gradually, don’t be tempted to add too much or your rolls may end up too tough.
Your yeast is expired and can no longer make dough rise. If your yeast has been in your pantry for quite some time, activate it by mixing it with water and sugar first before mixing it in your dough. The mixture will look bubbly and smell yeasty if it’s still viable.
Your kitchen is too cold, cool temperatures will drastically slow down fermentation or the rate at which your dough rises. If your kitchen is too cold your dough will eventually rise, it may just take longer than the times cued in this recipe.
You used hot water and you may have killed your yeast. Water hotter than 115 F will kill yeast, if you accidentally add hot water to your yeast, start over.
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Sweet Potato Sourdough Discard Bread Recipe
Equipment
- Small Pullman Pan 9 by 4 inches
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Ingredients
Dough
- 200 grams sweet potato 1 medium
- 7 grams active-dry yeast
- 169 grams water
- 28 grams honey sub sugar or maple syrup
- 113 grams sourdough discard
- 240 grams all-purpose flour plus more for dusting
- 240 grams whole wheat flour
- 6 grams salt
- 28 grams butter
Egg wash
- 1 egg beaten
Click US Customary to view volume measurements
Instructions
- Roast sweet potato: Preheat your oven to 425 F. Poke holes all over the sweet potato using a fork. Bake on a foil-lined baking sheet until the flesh is soft and skin looks puffy. Let the sweet potato cool completely.200 grams sweet potato
- Peel and mash the sweet potato once its cool enough to handle. Set aside.
- Bloom the yeast: Whisk the water, honey and yeast together in a large bowl. Cover the bowl and let the yeast bloom until foamy, about 15 minutes.7 grams active-dry yeast, 169 grams water, 28 grams honey
- Make the dough: Stir the sourdough discard and cooled sweet potato into the yeast mixture until fully incorporated. Fold the flours and salt in until a cohesive dough forms.113 grams sourdough discard, 240 grams all-purpose flour, 240 grams whole wheat flour, 6 grams salt
- Knead the butter into the dough until completely absorbed. The dough will feel greasy at first and gradually become smoother and less sticky. Cover the bowl with plastic wrap and let the dough rest for 10 minutes.28 grams butter
- ** If using a stand mixer, mix the dough ingredients except for the butter. Once a cohesive dough forms, knead the dough with a dough hook and slowly add the butter into the bowl 1 tablespoon at a time until completely incorporated about 5 minutes.
- Strengthen the dough: Turn the dough out onto a lightly floured work surface. Knead the dough by folding it in half, then pressing and pushing with the heel of your hand. Continue this process until the dough becomes smooth and elastic, about 5 to 10 minutes.
- First rise: Round the dough into a tight ball, and transfer it to a clean, lightly oiled bowl. Spread oil on top of the dough to prevent it from drying out.
- Cover the bowl with plastic wrap and set it in a warm place until doubled in volume, about 30 to 45 minutes. This could be shorter or longer depending on the temperature of your kitchen.
- Prep: Preheat the oven to 350 F. Line a 9 by 4-inch Pullman pan (see note) with parchment paper or brush liberally with oil.
- Shape the dough: Turn the dough out on a lightly floured work surface. Flatten the dough into a rough circle. Divide the dough into two portions.
- Working with 1 portion of dough at a time, fold the corners of the dough towards the center. Turn the dough over and round it into a tight ball by dragging it on your work surface in a circular motion. Nestle the dough into your loaf pan. Repeat.
- Final Proof: Cover the loaf pan with plastic wrap. Let the dough rise untouched in a warm place.
- The dough should fill your pan and rise about ½ an inch above the rim, about 30 to 45 minutes. The dough should gently spring back when lightly pressed with your finger.
- Brush the top of the dough with egg wash.
- Bake: Bake the dough at 350 F for 30 to 40 minutes, or until the loaf is golden brown and measures about 190 F to 200 F when probed with an instant-read thermometer.
- Move the bread to a wire rack and let it cool for at least 30 minutes before slicing.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Make sure your yeast is not expired before baking this bread or your dough may not rise.
- Give your dough enough time to rise, waiting until it has doubled in volume before shaping or baking. Otherwise, your bread may be dense and gummy.
- Feel free to use active sourdough starter or sourdough discard to make this recipe.
- Both instant yeast and active dry yeast will work to make this recipe.
- This loaf can also be baked in a regular 8 by 5-inch loaf pan or make them into rolls.
- Use an instant-read thermometer to make sure your bread is fully baked. The center of the rolls should measure between 180 F to 190 F when done.
Nutrition
Nutrition info provided are estimates.
Evangeline says
This recipe is fantic I love it. After proofing for one hour at room temperature I shaped my loaf, refrigerated it overnight and then baked it the next morning straight out of the refrigerator and it turned out great. I think it could use a little more salt, but that is my only discrepancy.
Hannah Dela Cruz says
So glad you enjoyed the recipe!
DB says
Hi Hannah, This bread sounds delicious!! i have 2 questions: ■ Can I use bread flour in place of AP Flour? ■ After 2nd rise in bread pan, can I do an o ernight cold proof and bake directly from the fridge? Thank you!
Hannah Dela Cruz says
Hi! You can definitely use bread flour, your bread may be a bit chewier but it will still work. You can also do an overnight cold proof, but make sure your bread increases in volume before baking.
Nancy Dixon says
Delicious bread and a great way to add some leftover sweet potato purée after making some baby food for my granddaughter. The loaf turned out beautifully and smelled heavenly while baking. I shaped my loaf in one piece for a more traditional looking loaf rather than dividing into two pieces as shown.
Hannah Dela Cruz says
This is such a delicious loaf I'm glad you got to try it!