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No knead Bread

No Knead Sweet Potato Bread

Amazingly easy tiny slider buns ready in around 40 minutes. This recipe uses Australian cup measurements.
5 from 1 vote
Course Bread
Servings 24


  • 250 gram Sweet Potato steamed and mashed (or roasted)
  • 250 ml water tepid
  • 15 gram dried yeast 1 Tablespoon
  • 1 teaspoon sugar or a pinch
  • 180 ml milk
  • 50 gram butter melted
  • 2 teaspoons fine salt be careful with sea salt flakes they stay in lumps
  • 500 gram plain flour or bread flour


  • You'll need the oven set at 200 C/ 395 F. Prepare a lined baking tray
  • Mix the yeast with the tepid water and the sugar and set aside somewhere warm (10 min)
  • Put the flour and salt into a bowl and whisk together to mix
  • Your yeast should be bubbly and frothy now, stir.
  • Mash the cold sweet potato and mix with the milk gradually then add the yeast water and butter and mix to combine.
  • Make a well in the centre of the flour and pour in the liquid. Mix till all of the flour is combined.
  • Mark the dough into quarters. Each quarter should make 6 slider buns. Roll the buns with plenty of flour on your hands, rubbing off excess sticky dough as you go. Clean hands will make the dough much easier to roll. Put each bun onto the lined tray.
  • Now cover the tray with another piece of baking paper and leave in a warm place for 30 to 40 minutes. ( plastic wrap will stick to the buns)
  • The buns should double in size. Pop them into the oven ( I like to sit my tray on a pizza stone to cook the bottom quicker, but if you don't have one don't worry)
  • Bake for 15-20 minutes or until golden and cooked through. (Turn one over to check the bottom). My oven is very cool. Adjust the timing to suit your oven. If it is fan forced they will take 10-15 minutes.


You can use pumpkin too
You can make the dough and refrigerate till the next day.
Take out of the fridge and roll your balls the same way leaving to double in size. They will take longer to prove as the dough will be cold.
My oven is very cool. Adjust the timing to suit your oven. If it is fan forced they will take 10-15 minutes
You can cool and refrigerate in a closed container. They keep well to use in the next couple of days. I toast the inside if using later.
They also freeze well to make ahead