Sweet Potato Tropicana

Peel and cube the sweet potatoes, then boil them in salted water for 15-20 minutes until fork-tender. Drain thoroughly and mash until completely smooth, then allow to cool to room temperature.

Finely dice the onions and sauté them in a small pan over medium heat until softened and translucent, about 5 minutes. Remove from heat and set aside to cool.

In a large mixing bowl, combine the mashed sweet potatoes, coconut cream, sautéed onions, and a pinch of nutmeg, stirring until evenly blended. Add flour, yeast, salt, and any remaining wet ingredients, then mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky. Form it into a ball and place it in a lightly oiled bowl.

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place until it has doubled in size.

Punch down the risen dough, shape it into a loaf, and place it into a greased loaf pan. Cover loosely and allow it to proof a second time until visibly puffed and risen above the rim of the pan.

Preheat the oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.

Remove the bread from the oven and let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.