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Hearty Sweet Potato Braids

We make these delicious and nutritious loaves every Christmas. Thyme gives the pretty braids a lovely flavor. For a change, I often use safflower oil in this recipe. –Suzanne Kesel of Cohocton, New York

24 ServingsPrep: 45 min. + rising Bake: 30 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-1/2 cups mashed sweet potatoes, room temperature
1 cup warm fat-free milk (110° to 115°)
1/4 cup canola oil
3 tablespoons honey
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons salt
1 teaspoon dried thyme
2-3/4 to 3-1/4 cups whole wheat flour
1 tablespoon cold fat-free milk

Directions

In a large bowl, dissolve yeast in warm water. Add the sweet
potatoes, milk, oil, honey, all-purpose flour, cornmeal, salt, thyme
and 2 cups whole wheat flour; beat until smooth. Stir in enough
remaining whole wheat flour to form a firm dough.
Turn onto a lightly floured surface. Knead until smooth and elastic,
about 6-8 minutes. Place in a bowl coated with cooking spray; turn
once to coat top. Cover and let rise in a warm place until doubled,
about 1 hour.
Punch dough down; divide into six equal portions. Shape each into a
20-in. rope. Place three ropes on a baking sheet coated with cooking

2 of 2

Hearty Sweet Potato Braids (continued)

Directions (continued)

spray; braid. Pinch ends to seal and tuck under. Repeat with
remaining ropes. Cover and let rise in a warm place until doubled,
about 35 minutes.
Brush loaves with cold milk. Bake at 350° for 30-35 minutes or
until golden brown. Remove to wire racks. Yield: 2 loaves (12 slices
each).

Nutrition Facts: 1 slice equals 131 calories, 3 g fat (trace saturated fat), trace cholesterol, 206 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.