Braided Sweet Potato Bread Vegan
Elevate your vegan baking game with this stunning Braided Sweet Potato Bread! Made with roasted sweet potato for a natural sweetness and vibrant color, this soft and fluffy bread is not only visually impressive but also packed with wholesome flavor. The dough comes together effortlessly with a blend of plant-based milk, coconut sugar, and melted coconut oil, resulting in a rich and tender texture. Lightly spiced with optional cinnamon, this bread is perfect for breakfast, brunch, or as a beautiful centerpiece for any gathering. For an extra touch of sweetness and shine, brush on a maple syrup glaze before baking. This vegan braided loaf is as delicious as it is gorgeous—ideal for impressing family and friends while keeping it plant-based and cruelty-free!
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Recipe Information
Ingredients
- 200 grams Sweet potato (roasted and mashed)
- 350 grams All-purpose flour
- 120 milliliters Plant-based milk (warm)
- 7 grams Active dry yeast
- 30 grams Coconut sugar
- 5 grams Salt
- 30 grams Coconut oil (melted)
- 1 teaspoon Ground cinnamon (optional)
- 15 milliliters Maple syrup (for glaze, optional)
- 10 milliliters Plant-based milk (for glaze, optional)
Instructions
Preheat your oven to 200°C (400°F). Wash and pierce the sweet potato with a fork, then roast it for 40-50 minutes or until soft. Let it cool, peel, and mash until smooth.
Warm the plant-based milk to about 38°C (100°F). Mix it with the active dry yeast and 1 teaspoon of coconut sugar. Let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the mashed sweet potato, all-purpose flour, coconut sugar, salt, and optional ground cinnamon. Stir to combine.
Add the yeast mixture and melted coconut oil to the bowl. Mix until a soft dough forms. If the dough is too sticky, add more flour 1 tablespoon at a time; if too dry, add a small amount of warm water or milk.
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
Turn the risen dough onto a floured surface and divide it into three equal portions. Roll each portion into a long rope, about 30 centimeters (12 inches) long.
Pinch the ends of the three ropes together and braid them. Tuck the ends underneath to secure the braid.
Place the braided dough on a baking sheet lined with parchment paper and cover it with a kitchen towel. Let it rise for another 30 minutes.
Preheat your oven to 180°C (350°F). If desired, mix the maple syrup and plant-based milk for a glaze and brush it over the dough.
Bake for 25-30 minutes or until golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 264 mg | 11% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.7 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
