Sweet Potato-Cinnamon Swirl Bread

Name: Sweet Potato-Cinnamon Swirl Bread
Prep time: 25 min
Total time: 6 h 25 min
Yield: 8 - 10 serving(s)
Ingredients: 1 lb. sweet potato (about 1 large sweet potato); Cooking spray; 1/2 c. whole milk (between 110°F and 115°F); 2 1/4 tsp. active dry yeast; 1/3 c. plus 1 teaspoon granulated sugar, divided; 1 large egg; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/2 tsp. freshly grated nutmeg; 1 tsp. kosher salt; 3 3/4 c. all-purpose flour, spooned and leveled, plus more for work surface; 1/3 c. granulated sugar; 1 tbsp. ground cinnamon; 4 tbsp. (1/2 stick) unsalted butter, melted

This sweet potato-cinnamon swirl bread combines warm spices and a tender texture for a perfect homemade treat. Great for cozy mornings or holiday gatherings!

By Beth BranchPublished: Sep 28, 2025

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cinnamon and sweet potato swirl bread on a wood cutting board

Becky Luigart-Stayner for Country Living

Yields:

8 - 10 serving(s)

Prep Time:

25 mins

Total Time:

6 hrs 25 mins

Most of the time needed to make this bread is hands off, so you can certainly doing it while tackling other projects. The sweet potatoes can be cooked several days in advance if you want to make it in steps.

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Ingredients

For the dough:

1 lb. sweet potato (about 1 large sweet potato)
Cooking spray
1/2 cup whole milk (between 110°F and 115°F)
2 1/4 tsp. active dry yeast
1/3 cup plus 1 teaspoon granulated sugar, divided
1 large egg
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1 tsp. kosher salt
3 3/4 cups all-purpose flour, spooned and leveled, plus more for work surface

For the filling:

1/3 cup granulated sugar
1 Tbsp. ground cinnamon
4 Tbsp. (1/2 stick) unsalted butter, melted
1 large egg

Directions

1. Step 1Make the dough: Preheat oven to 400°F. Prick potato several times with a fork. Wrap in foil and place on a baking sheet. Bake until very tender, 1 hour to 1 hour 30 minutes. Cool completely. Peel potato and discard skin. Transfer flesh to a food processor and process until very smooth, 2 to 3 minutes (you want 1 cup of puree).
2. Step 2Lightly grease a bowl. Combine milk, yeast, and 1 teaspoon sugar in a bowl. Let sit until foamy, 5 to 10 minutes (if mixture doesn’t foam, discard and start again). Beat egg, cinnamon, ginger, nutmeg, sweet potato puree, and remaining ⅓ cup sugar with an electric mixer on medium speed until combined, 1 to 2 minutes. Add yeast mixture, flour, and salt. Beat with the dough hook on medium-low speed until a smooth dough forms and pulls away from the sides of the bowl, 5 to 8 minutes. Transfer dough to prepared bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
3. Step 3Make the filling and assemble the bread: Combine sugar and cinnamon in a bowl. Lightly grease a 9-by-5-inch loaf pan and line with parchment paper, leaving a 2-inch overhang on the long sides. Turn dough out onto a lightly floured work surface and roll into a 9-by-18-inch rectangle. Brush butter on dough, then sprinkle with cinnamon-sugar mixture. Starting at one of the short ends, roll dough into a tight log and pinch ends closed. Transfer to the prepared pan, seam side down. Loosely cover with plastic wrap and allow to rise until almost doubled in size, 1 hour to 1 hour 30 minutes.
4. Step 4Preheat oven to 350°F. Whisk together egg and 1 tablespoon water in a bowl. Lightly brush on dough. Bake until top is set and golden brown, 35 to 40 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.