Peel and dice sweet potatoes and cook for about 10 minutes until tender.

In the meantime, mix the flour, dry yeast and salt in a bowl.

Drain and puree the sweet potatoes. Do not pour away the boiling water, set aside 200 ml.

Add the puree and the cooking water to the flour and knead for 10 minutes.

Then let rise in a warm place for an hour until the volume has doubled.

Knead the dough briefly, put it in a greased loaf pan and let it rest for another hour.

Preheat the oven to 200 °C and bake the on the middle rack for 20 minutes.

After 20 minutes, take the bread out of the oven and remove it from the pan. Brush the top with water and bake for another 10 minutes without the baking pan.