No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Sweet Potato Bread

  • Yield: 1 loaf


  • 2 envelopes (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (about 110?F)
  • 1/4 cup sugar
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons butter, melted
  • 2 eggs, beaten
  • 1 small sweet potato, baked, peeled, and mashed or 1/2 cup canned sweet potato puree
  • 3 1/4 cups plus 1 tablespoon flour


  • Dissolve the yeast in the water in a mixing bowl. Add the sugar, salt, pepper, and butter. Mix well and let sit for 15 minutes. Add the eggs and sweet potato. Add the flour, 1/2 cup at a time, and work with your hands, until the flour is incorporated and the mixture comes away from the sides of the bowl. Form the dough into a ball. Form the dough into a ball. Sprinkle the dough with the remaining 1 tablespoon flour.
  • Place the dough in a lightly oiled bowl, turning it to oil all sides. Cover the bowl with a clean cloth and let rise until it doubles in size, about 1 1/2 hours.
  • Punch the dough down and roll it into an oval loaf about 8 by 3 inches. Place the loaf in the center of a lightly oiled baking sheet. Cover and let rise until it doubles in size, about 45 minutes.
  • Preheat the oven to 350ºF.
  • Bake for about 40 minutes, or until golden. Remove the baking sheet from the oven. Transfer the loaf to a wire rack to cool until just slightly warm.
  • Slice and serve.