Yesterday, I peeked in the fridge and saw that nothing else could fit. There was a bunch of already cooked sweet potato, and thus was the birth of my sweet potato bread.
-500 g. fine ground whole wheat flour (a little over 4 c)
-1 tsp. salt
-1 c. warm water
-1.5 tsp. honey
-1 Tbs. yeast
-1 c. mashed sweet potato
-1/4 c. olive oil
Mix the water and honey together until well integrated. Sprinkle and stir in the yeast. Let stand until frothy.
Meanwhile, combine the flour and salt until well integrated. When the yeast mixture is ready, pour into flour mixture, and add the rest of the ingredients. Mix with a spoon into a loose dough and let rest for 10 min.
On a floured surface, knead about 10-15 min, or until smooth and elastic. Roll dough into a ball with a tight skin on top, put into a well oiled bowl, cover with a wet towel, and let rest at room temperature for 1-8 hours (I left mine overnight, it was fine). For a pretty much fail-safe technique, check out this video--> http://www.foodnetwork.com/videos/altons-pizza-pizzas-recipe/82409.html
Bake at 375 for 20-25 min, or until the buns are browned on the bottom, and the bottom is hollow-sounding when you tap them.
Delicious served hot on a cold morning with butter and honey :)
For a variation, make a cinnamon butter by mixing 1/4c. butter with 1 Tbs. each brown sugar and cinnamon. Spread it on the bread when it's piping hot, and thank me later.