Sweet Potato Bread - a recipe from Mike Muth
Makes 2 loaves.
32 servings (1/2" slice each)
90 Calories, 16 grams net carbs, and 1 gram fat per slice.

1 1/2 cups warm water (can use potato cooking water)
4 1/2 tsp dry active yeast (2 pkg)
1 cup mashed sweet potato
2 Tbsp sugar
2 Tbsp melted, cooled butter
1 Tbsp salt
2 cups whole wheat flour
2 - 3 cups flour

In a mixing bowl, combine warm water and yeast.
Let stand while you prepare the other ingredients.
Use your mixer to puree the mashed potatoes in another bowl.
Add the sugar, butter, and salt to the sweet potatoes.
Blend well.
Add the sweet potato mixture to the yeast and water.
Blend well.
Add the whole wheat flour and 2 1/2 cups of all purpose flour.
Mix well, adding flour as needed.
Turn dough out onto a floured surface.
Knead until dough is smooth and elastic, about five or six
minutes.
Add flour as needed.
Place dough in a greased bowl (glass is best).
Turn the dough over so that the top is greased.
Let rise for 1 hour.
Punch dough down.
Divide the dough in half.
Shape each half into a loaf.
Place the dough in 4×8 inch loaf pans.
Brush a light coating of butter over the tops of the loaves.
Cover and let rise until doubled, 30 - 35 minutes.
Preheat the oven to 350° F.
Bake until lightly browned, about half an hour.
Remove from pans and cool on a wire rack.

--
Mike