You know when you taste a flavour combination so divine, you CRAVE it for days, weeks, months afterwards? That is how I feel about sweet potato bread and avocado.
SERIOUSLY.
It sounds like such a simple combination but let me tell you, it is a MATCH MADE IN HEAVEN.
The sweetness of the bread pairs perfectly with the creamy avocado. Add a dash of chilli sauce such as Sriracha or my Peruvian Aji Sauce and the flavours will do for your tastebuds what Laura Pergolizzi’s music does for your soul (just check out this track here and you’ll understand).
When I tried this flavour combination as a starter at the incredible Veda Restaurant in Lima, Peru, the bread rolls were lightly toasted with a layer of thinly sliced, perfectly ripe avocado on top and a side of creamy, spicy aji sauce in which to dip them… ohhhh boy.
Get out the bread flour. It’s time to change your life. Well the avocado on toast part of your life at least.
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Peruvian Sweet Potato Bread
Ingredients
- 300 g sweet potato (peeled and cut into cubes)
- 75 ml warm water (at 40°C/104°F)
- 7 g dried yeast
- 1 tsp coconut sugar
- 300 g strong white bread flour
- 1 tsp salt
Instructions
- Boil the sweet potato cubes in water for 10 minutes. Drain thoroughly.300 g sweet potato
- Mash the sweet potato and let it cool to room temperature.
- Mix the 75ml water, yeast and coconut sugar together. The 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.75 ml warm water, 7 g dried yeast, 1 tsp coconut sugar
- Add the frothy yeast mixture and the cooled mashed potato to a large bowl and mix together.
- Add the flour and salt to a separate bowl and stir until combined.300 g strong white bread flour, 1 tsp salt
- Add the flour mixture to the sweet potato mixture, a little at a time and stir it in until fully combined into a dough.
- Knead your dough for 10 minutes until soft and smooth.
- Put the dough in a lightly oiled bowl, cover it and leave it in a warm place to prove for one hour.
- Roll the dough out to around 2 cm thick. Cut out or shape 8 rolls and place them on a lightly floured tray.
- Cover the tray with a tea towel and leave in a warm place to prove for 30 minutes.
- Pre-heat the oven to 200°C fan (220°C conventional / 425°F / gas mark 7).
- Bake the rolls for around 15 minutes until golden on top and giving a hollow sound when you tap them on the base.
- Enjoy warm or lightly toasted with avocado and chilli sauce.
Video
Notes
Nutrition
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
