Sweet potato pot bread
250 g cooked sweet potato, mashed 450-500 ml lukewarm water
750 g cake flour
1 sachet (10 g) instant yeast
15 ml (1 T) butter, melted
Grease two medium-size flat castiron pots with lids well with butter and dust with flour.
1 Mix the cooked sweet potato with enough water to create a runny consistency.
2 Mix the flour, salt and yeast in a large bowl. Make a well in the middle and pour in the potato mixture. 3 Mix until a dough begins to form. Knead until smooth and elastic, at least 10 minutes. Divide into two equal parts and put each in a separate pot. Cover with a clean kitchen towel and allow to rise in a warm place until doubled in volume, about 30 minutes.
4 Brush the tops of the breads with the butter and cover with the lids.
5 Put the pots on low coals. Pack a few coals on the lids and bake for about 40 minutes (knock on the bases of the loaves when done and they should sound hollow).
See the box above on how to bake bread on the coals.