Peruvian Sweet Potato Bread

Makes 8

A beautifully sweet bread with a soft and fluffy interior that pairs perfectly with smashed avocado and a dash of chilli sauce.

• 300g (10.5oz) sweet potato, peeled and cut into cubes

• 75ml (2.5fl oz) warm water

• 7g yeast

• 1 tsp coconut sugar

• 300g (10.5oz) strong white bread flour

• 1 tsp salt

• Coconut oil, for greasing

1 Boil your sweet potato cubes for 10 minutes. Drain thoroughly.

2 Mash your sweet potato and let it cool to room temperature.

3 Mix your water, yeast and coconut sugar together. Your water should be around body temperature (i.e. if you touch it, it doesn't feel hot or cold). Leave the mixture to froth for 10 minutes.

4 Mix your yeast mixture with your cooled mashed potatoes in a large bowl.

5 Add your flour and salt together to a separate bowl and stir until combined.

6 Add your flour mixture to your sweet potato mixture, a little at a time and stir it in until fully combined into a dough.

7 Knead your dough for 10 minutes.

8 Put your dough in a lightly oiled bowl, cover it with cling film and leave it in a warm spot to prove for one hour.

9 Roll your dough out to around 2cm thick. Cut out or shape 8 rolls and place them on a lightly floured tray.

10 Cover the tray with a tea towel and leave in a warm place to prove for 30 minutes.

11 Heat your oven to 200°C/400°F/Gas 6 and bake your rolls for around 15 minutes until golden on top and giving a hollow sound when you tap them on a base.

12 Place on a cooling rack and enjoy warm or lightly toasted with avocado and chilli sauce.