Fall is here and that means the time has come for some comforting, warm dishes and falling in love with your oven all over again. The air is cooler, so we’re all wearing our comfiest sweaters and are relaxing with hot pumpkin spice lattes. I really love fall and all the special recipes for the season!
This month, I’m sharing a recipe for Sweet Potato Challah that is a perfect fit for the weather and honestly, tastes delicious. Fall is also the time for orange colored foods and my Sweet Potato Challah is perfect for this.
Every Friday, we have challah for the kiddush and from time to time, I like to try and add some new flavors to the challah bread - like a little upgrade. And since it’s fall, I’m adding sweet potato and cinnamon as the upgrade!
This Sweet Potato Challah has a festive look and a sweet taste, which is a perfect fit to the high holiday meals we are having now.
The recipe uses 2 kinds of flour - regular all purpose flour and whole wheat flour. The whole wheat flour and the sweet potato in the dough makes it a healthier recipe as well.
The shape of the challah is a braid made of 5 strands and to create the five strands, I watched this YouTube video. The video shows how to braid with 3, 4, 5, 6, 7, 8 and 9 strands! I liked the shape of the braid made with 5 strands and I think the outcome is lovely ☺
Let's get started, here is the recipe for this delicious and festive Sweet Potato Challah:
Sweet Potato Challah
- 5 sweet potatoes peeled and cubed
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 teaspoon salt
- ¼ cup sugar
- ½ teaspoon cinnamon
- 1 tablespoon dry yeast
- 1 egg
- ⅓ cup vegetable oil
- ¼ cup lukewarm water
For the garnish:
- 1 egg beaten
- 2 tablespoon sesame seeds
- Set the oven to 220°C / 430°F with the fan.
- Place the cubed sweet potato on a baking pan and bake for 40 minutes.
- Move the sweet potatoes to a bowl and mash with a fork until you get a unified puree. (You need to use 1.5 cups of puree for the recipe)
- In a stand mixer bowl, place all the dough ingredients, except for the salt.
- Knead the dough with the kneading hook for 2-3 minutes. Add the salt and continue kneading for 3-4 minutes more.
- With your hand, create the shape of a ball from the dough and place in a greased bowl so it may rise.
- Let the dough rise for an hour and a half or until it doubles in volume.
- Set the oven to 180°C / 360°F with the fan.
- Divide the dough into 2 balls.
- Shape each ball to 5 equal strands.
- For each strand, begin to braid.
- Place the braided challah on a baking pan and brush with the beaten egg.
- Sprinkle the sesame seeds.
- Let the challah rise for 15 more minutes.
- Bake for 25-30 minutes.
- Cool at room temperature.