Sweet Potato and Cinnamon Swirled Bread

I had two sweet potatoes in my pantry that were begging to be used up before the hot weather brought them to their demise.  I saw this post at Elra's blog and I was intrigued.  I have used butternut squash before in bread but not sweet potatoes.  This was a very delicious roll.  I did make some changes tot he recipe because I always end up doing that.  Either I don't have all the ingredients or my taste dictates me.

Today I am sitting on the couch with my daughter.  Mid afternoon I felt a tremor.  The couch started rocking gently.  I thought, this feels like an earthquake.  I look up and I notice the mirror swaying on the wall.  I know that if there is a Californian reading this they will think big deal.  But to us, we never have that kind of thing here- it is a big deal.  It gives us something to talk about I guess.  Here I am talking about it.  I guess the epicenter was in Quebec, Canada.

Sweet Potato and Cinnamon Swirled Bread

1 cup mashed sweet potato

2½ cups unbleached all purpose flour

1 tsp dry active yeast

3 tbs sugar

1 tsp cinnamon

1 tsp salt

1 egg

1/4 cup water, adding more if dough is too dry

2 tbs butter, room temperature

filling:

1/2 cup toasted walnuts

1 teaspoon cinnamon

1/2 cup brown sugar

Put everything in a mixer bowl, except for the butter. With dough hook attachment, mix on low for 3 minutes, then increase the speed to medium low (speed#2 on a Kitchenaid mixer), mix for 5 minutes (if the dough seems too wet, add a little bit more flour, if it seems too dry add more water). Finally add the butter, continue to mix until the dough is elastic and shiny.  The dough should be smooth but slightly on the sticky side. It is a very soft dough.

Place the dough into a bowl that has been lightly coated oil, let it rest for 40 minutes. After 40 minutes, fold the dough, and place it back into the bowl, let rest for another 40 minutes.  

Line baking sheet with parchment paper. Set aside.

Turn the dough onto floured counter top. Roll into a large rectangl.  Sprinkle cinnamon over top, the brown sugar and finally dot with butter.  Roll up the dough lengthwise.  Pinch ends and transfer to the prepared baking sheet.  Let rest for fifteen minutes. Meanwhile preheat oven to 350F. Bake in the middle of the oven for 30 to 45 minutes.  Internal temperature of bread should be around 200F.