Go Back
sweet potato challahs on a pan

Sweet Potato Challah

Fall flavored challah with sweet potato and cinnamon. Festive and delicious challah.
Prep Time 15 mins
Cook Time 1 hr 10 mins
Resting time 1 hr 45 mins
Course bread
Cuisine Jewish
Servings 2 challah loaves


  • 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
  • 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.
  • Enjoy!