Sweet Potato Dutch Oven Bread

This Dutch oven bread is tender with a brilliant orange hue and a touch of sweetness. Don’t miss our guide to buying the best dutch oven. For more on Dutch oven bread and our step-by-step tutorial for mastering it, get our latest September/October issue

5.0 from 1 reviews
Sweet Potato Dutch Oven Bread
Serves: 1 loaf
  • 4 cups (508 grams) bread flour
  • 1½ cups (380 grams) lightly mashed baked sweet potato (see Note)
  • 1 tablespoon (9 grams) kosher salt
  • 2¼ teaspoons (7 grams) instant yeast
  • 1¼ cups (284 grams) warm water (105°F/41°C to 110°F/43°C)
  • Corn flour, for dusting
  1. In a large bowl, place bread flour, sweet potato, salt, and yeast. Add 1¼ cups (284 grams) warm water, and stir by hand until fully incorporated and a sticky dough forms. (Alternatively, place bread flour, sweet potato, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add 1¼ cups [284 grams] warm water, and beat at medium speed until a sticky dough forms, about 30 seconds.)
  2. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours. Then, refrigerate for at least 2 hours (preferably overnight).
  3. Turn out dough onto a lightly floured surface, and gently press dough just to level and even it out. Starting on left side and working clockwise, fold edges of dough toward center, pressing lightly. Turn dough ball over, and using both hands, cup dough, and pull it toward you. Turn dough 90 degrees, and repeat until you have a smooth, tight, sealed round. (See Shape Your Boule on page 46.)
  4. Heavily dust a sheet of parchment paper with corn flour; place dough on parchment, seam side up. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour.
  5. When dough has 30 minutes left to rise, place a 6- to 7-quart Dutch oven and lid in a cold oven. Preheat oven to 500°F (260°C).
  6. Carefully remove hot Dutch oven from oven, remove lid, and quickly turn bread into Dutch oven so seam is now on bottom. Score top of bread (being careful not to touch hot sides of Dutch oven). Cover with lid, and place back in oven.
  7. Immediately reduce oven temperature to 450°F (230°C). Bake for 25 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), 10 to 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.
Note: For mashed sweet potatoes: Wash sweet potatoes, prick with a fork, and bake in a 425°F (220°C) oven for 30 to 40 minutes.



  1. Made this recipe a couple of weeks ago, fantastic!! Light, soft with a chewy crust, served with a tasty think stew… absolute heaven. The whole fall issue is filled with amazing recipes.

    • It depends on the temperature of the room. In perfect conditions, 75 degrees Fahrenheit it should take thirty minutes for the dough to puff back up and adjust to the temperature. In a colder room, it could take nearly an hour. Don’t sweat it though, as long as your dough is no longer cold to the touch, you should be good to bake it!


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