Sweet Potato Bread stuffed with Cream Cheese is a sublime meeting of comforting flavors. The softness of the sweet potato in the dough, with its subtle sweetness, surrounds an indulgent core of creamy cream cheese. Each bite is a dual experience, where the softness of the sweet potato harmonizes perfectly with the richness and freshness of the cheese. This bread, baked in the oven, fills the room with tantalizing aromas, anticipating the pleasure that awaits. Whether for breakfast or as a side dish, this delicacy combines tradition and innovation, captivating palates with its fluffy texture and irresistible filling.
STUFFED SWEET POTATO BREAD
INGREDIENTS
For the pasta:
- 2 cups mashed sweet potato (cooked and mashed)
- 1/2 cup warm milk
- 1/4 cup sugar
- 1 egg
- 1/4 cup melted butter
- 1 packet (10g) dry biological yeast
- 4 to 5 cups of wheat flour
- 1 teaspoon salt
For the Filling:
- Cream cheese at room temperature
PREPARATION METHOD
- Preparing the dough:
- In a large bowl, first mix the mashed sweet potatoes, warm milk, sugar, egg and melted butter.
- Then add the yeast and leave to rest for a few minutes until it activates.
- Adding flour:
- Gradually add the wheat flour and salt to the mixture until it forms a homogeneous, slightly sticky dough.
- Kneading and leavening:
- Knead the dough on a floured surface for about 8-10 minutes. Place the dough in a greased bowl, cover and leave to rise until doubled in size.
- Division and Modeling:
- Divide the dough in half. Roll each half into a rectangle and spread the cream cheese evenly.
- Roll up and rise again:
- Roll up the filled dough, place in greased loaf tins, cover and leave to rise again until doubled in size.
- Preheating and baking:
- Preheat the oven to 180°C. Bake the loaves for approximately 25-30 minutes, or until golden brown.
- Cooling:
- Finally, let the loaves cool before slicing.
Enjoy the Sweet Potato Bread Stuffed with Cream Cheese, an irresistible combination of flavors that pleases all palates.
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