Braided Sweet Potato Bread - Vegan

READY IN: 2hrs 50mins
Recipe by TishT

A vegan bread suitable for Thanksgiving or Christmas! This is so good you non-vegetarian guests won't even notice it isn't their "regular" braided bread. This has the prettiest russet color for the fall/winter dinner table!

Top Review by cjtoscano

This is a wonderful bread! I substituted canola oil for the safflower and used coconut milk for the soy. No measuring adjustments needed. I just kneaded it in my Kitchen Aide and the dough came out beautiful! Made a beautifully braided bread!

Ingredients Nutrition


  1. Combine the yeast and the water in a medium mixing bowl and let stand for 10 minutes, or until dissolved.
  2. Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk.
  3. Stir gently until the mixture is smooth.
  4. In another bowl, combine the flours, cornmeal, and salt.
  5. Make a well in the center and pour in the wet mixture.
  6. Work together, using a spoon at first, then hands, until thoroughly combined into a dough.
  7. Turn out onto a floured board and knead for 8-10 minutes, adding additional flour until the dough loses its stickiness.
  8. Place in a clean bowl and cover with a tea towel.
  9. Let rise in a warm place for 1 1/2 hours, or until doubled in bulk.
  10. Punch the dough down and turn back out onto the board.
  11. Divide into six equal pieces.
  12. With hands, roll each piece into a long coil, about 1" in diameter.
  13. To make each loaf, braid three coils and pinch the ends together.
  14. Place the loaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour.
  15. Brush the tops of the loaves with soymilk.
  16. Bake in a preheated 350F oven for 40-50 minutes, or until the tops are golden and the loaves feel hollow when tapped.

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