Fall Recipe: Herbed Sweet Potato Bread

If you're looking for that perfect side for your fall family meals, it's time to try herbed sweet potato bread with maple orange rosemary whipped butter from Elise Smith at Winnie's Bakery.

It's easy, tasty, and your Bee's Wrap® large wraps or bread wraps work perfectly for storing until it's ready to eat!

Here's what you'll need

Herbed Sweet Potato Bread Ingredients:

1 large sweet potato

1/2 cup flour

1/4 cup whole milk

1/4 cup warm water

1 dry active yeast pack

1 egg at room temperature

1/4 cup unsalted butter

1 1/2 tbsp maple syrup

1 tsp salt

3 1/4 cup flour

2 tbsp fresh rosemary (minced)

1 tsp fresh thyme

Egg Wash Ingredients:

1 egg

1 tbsp water

Maple Orange Rosemary Whipped Butter:

1/2 cup of unsalted butter

1 1/2 tbsp maple syrup

2 tsp rosemary (minced)

1 tsp orange zest

1 tbsp whipping cream

1/8 tsp salt

Let's Get Baking!

1. Preheat your oven to 400° F (204° C)

2. Butter a 9" x 13" baking sheet and set it aside

3. Wash and pat dry the sweet potato, thyme, and rosemary.

4. Mince the rosemary and thyme and set it aside for later.

5. Using a fork or knife, poke holes around the entirety of the sweet potato. Wrap it in foil, place on the prepared pan and bake for 20 - 25 minutes, or until fork tender. Remove from the oven and allow it to cool to room temperature.

6. While your sweet potato is cooling, it's time to start browning the butter. In a frying pan over low - medium heat, melt the butter. Continue cooking it for 6 - 7 minutes. When the milk solids start heating up, you'll see small, white bubbles. Gently and occasionally swirl the pan to make sure the milk solids that are browning are cooking evenly. Once all the bubbles have subsided, and the butter is an amber color, remove from heat and allow to cool for 20 minutes.

7. In a bowl, add 1/2 of the flour, warm water, milk, and yeast and whisk until combined. Cover the bowl with a large Bee's Wrap and place in a warm place to allow the yeast to bloom.

8. Once the yeast blooming is complete, add in the sweet potato, remaining flour, egg, brown butter, maple syrup, and salt. If you have a stand mixer, start on a low speed to allow the ingredients to knead in. Gradually increase the speed to medium and let it run for approximately 3 minutes. When it's ready, the dough should be cohesive and not stuck on the side. Continue kneading for an additional 2 minutes until it is soft, supple, and bounces back when touched.

9. On a floured work surface, pour out the dough ball and gently press down the dough (this will help remove any large air pockets). Press the dough into a square or rectangle. Using a knife or pizza roller, cut the dough by half, and then again - until you have 16 pieces. With each piece, tuck in the corners towards the middle and roll them into balls using the palms of your hands. Next, using a cupped hand down, roll the ball upon the floured surface to make smooth.

10. Place the balls into the prepared pan and allow to proof for 1 hour. The dough balls should have doubled in size. In a small bowl or cup, whisk the water and 1 whole egg together to create the egg wash. Brush the tops of each roll with the egg wash.

11. Place the bread in the oven for 12 - 15 minutes or until golden brown. Remove from the oven and allow to cool on a wire rack for 15 minutes. Serve warm and enjoy!

Maple Orange Rosemary Whipped Butter

1. Wash and pat dry the orange and rosemary. Mince the rosemary and zest 1/2 of the orange. Set aside.

2. In a large bowl or stand mixer, combine the butter, rosemary, maple syrup, orange zest, whipping cream, and salt. Using a whisk or whisk attachment, whip the ingredients until they are cohesive and fluffy (about 3 minutes on medium - high speed on your stand mixer). Place the whipped butter into an air-tight container. Serve with the roll and enjoy!

Some notes from the chef

The rolls can be made into 2 loafs and baked for an additional 15 - 20 minutes. Store any remaining bread wrapped in your Bee's Wrap Bread Wrap. The bread can be kept at room temperature for up to 3 days, or 7-10 days if kept in the fridge. The butter should also be stored in the fridge and can keep for up to 7 days.