Sweet Potato Challah Bread Recipe Perfect for Fall

Written by

David

Posted on November 5, 2025

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November 5, 2025

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The warm, golden hue of sweet potato challah bread is enough to make anyone stop in their tracks. It’s soft, subtly sweet, and braided to perfection—ideal for cozy fall mornings or festive gatherings. The first time I made this, I was floored by how beautifully the sweet potato added richness and depth to the dough. If you’ve never tried this twist on traditional challah, you’re in for a treat that’s as stunning as it is delicious. Trust me, it’s the kind of bread that makes you feel like a baking pro, even if you’re just starting your bread-making journey.

Whether you’re looking for a centerpiece for your holiday table or simply want to try something new, this sweet potato challah bread recipe is a must-bake this season. It’s perfect for everything from breakfast toast to a showstopping dinner side. And honestly, once you see that golden braid come out of the oven, you’ll feel an overwhelming sense of accomplishment. Let’s get started!

Why You’ll Love This Recipe

Fall-Inspired Comfort: Sweet potato adds a rich, earthy flavor and beautiful color, making this bread perfect for autumn.
Soft and Fluffy Texture: The dough rises beautifully, resulting in a challah that’s pillowy soft and slightly chewy.
Perfect for Special Occasions: Its gorgeous braided appearance makes it a stunning addition to any table, whether it’s Thanksgiving dinner or a cozy weekend brunch.
Versatile: Sweet potato challah pairs well with sweet spreads like honey and jam or savory toppings like butter and cream cheese.
Fun to Make: Braiding the dough is surprisingly therapeutic, and it’s a great activity to do with kids or friends.

What sets this recipe apart? The sweet potato gives the challah a unique twist, adding flavor and moisture while keeping that classic fluffy texture intact. Plus, the process is simple enough for beginners yet satisfying for experienced bakers. Baking this bread feels like creating a little masterpiece, and the end result tastes even better than it looks.

What Ingredients You Will Need

This recipe uses simple ingredients that come together to make something magical. Most of these are pantry staples, so you won’t have to go on a wild goose chase at the grocery store.

Sweet Potato: Roasted and mashed (adds moisture and a subtle sweetness).
All-Purpose Flour: The base for the dough; you can substitute with bread flour for extra chewiness.
Sugar: Granulated sugar for a touch of sweetness.
Salt: To enhance the flavor.
Instant Yeast: Helps the dough rise beautifully.
Eggs: Large eggs, at room temperature (adds richness and structure).
Vegetable Oil: Keeps the dough soft and tender.
Warm Water: Activates the yeast and helps the dough come together.
Honey: Adds flavor and sweetness to the dough.
Optional sesame seeds or poppy seeds: For sprinkling on top before baking.

Need substitutions? No problem! You can use whole wheat flour for a nuttier flavor, or swap out honey for maple syrup. For a dairy-free option, ensure your sweet potato mash doesn’t contain butter or cream.

Equipment Needed

Here’s what you’ll need to make sweet potato challah bread:

Mixing Bowls: One large and one medium for combining ingredients.
Wooden Spoon or Dough Hook: For mixing the dough.
Kitchen Scale: Helpful for precise measurements, especially when baking bread.
Clean Kitchen Towel: To cover the dough while it rises.
Baking Sheet or Loaf Pan: For baking your challah.
Parchment Paper: Prevents sticking and makes cleanup easier.

If you don’t have a stand mixer, don’t worry—you can mix and knead the dough by hand. Just be prepared for a little arm workout!

Preparation Method

Prepare the Sweet Potato: Roast one medium sweet potato (about 200g) until soft. Let it cool, then mash it until smooth. Set aside.
Activate the Yeast: In a small bowl, combine 1 packet (2 ¼ tsp) of instant yeast with ½ cup (120ml) warm water and 1 tsp sugar. Let it sit for 5 minutes until foamy.
Mix the Dough: In a large bowl, whisk together 4 cups (480g) all-purpose flour, ¼ cup (50g) sugar, and 1 tsp salt. Add the mashed sweet potato, 2 large eggs, ¼ cup (60ml) vegetable oil, 2 tbsp honey, and the activated yeast mixture.
Knead the Dough: Gradually add ½ cup (120ml) more warm water while mixing. Knead the dough by hand or with a dough hook for 8-10 minutes until smooth and elastic.
Let It Rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
Braid the Challah: Divide the dough into three or six equal portions. Roll each into a rope, then braid them together. Pinch the ends to seal.
Second Rise: Place the braided dough on a parchment-lined baking sheet. Cover again and let it rise for 30-45 minutes.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Egg Wash: Brush the challah with a mixture of 1 egg and 1 tbsp water. Sprinkle sesame or poppy seeds on top, if desired.
Bake: Bake for 25-30 minutes, or until the top is golden brown and the challah sounds hollow when tapped on the bottom.
Cool: Remove from the oven and let cool completely before slicing. Enjoy!

Cooking Tips & Techniques

Here are some tips to ensure your sweet potato challah bread turns out perfectly:

Check your yeast: Make sure it foams during activation—if not, your yeast may be expired.
Don’t rush the rise: Let the dough rise fully for a fluffy and light texture.
Keep the braids tight: When braiding, make sure the strands are snug but not stretched, for a neat and uniform loaf.
Use fresh sweet potato: Canned puree can be watery and affect the dough’s texture.
Avoid overbaking: Check for doneness by tapping the bottom of the challah—it should sound hollow.

The more you practice, the better your braiding skills will become! Don’t worry if your first loaf isn’t perfect—it’ll taste amazing, and you’ll get better each time.

Variations & Adaptations

Want to switch things up? Here are some ideas:

Gluten-Free Version: Use a gluten-free all-purpose flour blend and add 1 tsp xanthan gum for structure.
Spiced Sweet Potato Challah: Add ½ tsp cinnamon and ¼ tsp nutmeg to the dough for a warm, aromatic twist.
Savory Option: Skip the sugar and honey, and add chopped rosemary and grated Parmesan for a herby, cheesy loaf.
Vegan Adaptation: Replace eggs with aquafaba (3 tbsp per egg) and use plant-based milk instead of water for extra richness.

One of my favorite variations? Adding a sprinkle of flaky sea salt on top after baking—it’s the perfect balance of sweet and salty!

Serving & Storage Suggestions

Sweet potato challah is best served warm, but it’s also delicious at room temperature. Here are some ideas:

Breakfast: Toast slices and smear with butter, cream cheese, or your favorite jam.
Dinner: Pair it with hearty soups, stews, or roasted vegetables.
Dessert: Make decadent French toast or bread pudding using leftover slices.

Store the challah in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, wrap the bread in foil and warm it in a 300°F (150°C) oven for 10 minutes.

Nutritional Information & Benefits

Sweet potato challah isn’t just delicious—it’s surprisingly nutritious, too:

Calories: Approximately 140 calories per slice.
Rich in Vitamin A: Thanks to the sweet potato, which is packed with beta-carotene.
Good source of carbohydrates: Provides sustained energy.
Low in fat: Made without butter, so it’s lighter than some other bread recipes.
Allergen note: Contains eggs and gluten. Use substitutions for dietary restrictions.

I love how this recipe balances indulgence with nutrition—perfect for treating yourself without guilt.

Conclusion

Sweet potato challah bread is one of those recipes that feels like a hug in food form. It’s comforting, beautiful, and versatile, making it ideal for any occasion. Whether you enjoy it fresh out of the oven or repurpose leftovers for creative dishes, it’s bound to become a household favorite.

I hope you give this recipe a try! Feel free to tweak it to your liking, whether that means adding spices or trying a savory variation. And don’t forget to share your experience in the comments below—I’d love to hear how it turned out for you. Happy baking!

FAQs

Can I use canned sweet potato puree?

Yes, but make sure to drain excess liquid to avoid a runny dough.

How do I know when the bread is done?

Tap the bottom of the loaf—it should sound hollow when fully baked.

Can I make this recipe ahead of time?

Absolutely! You can freeze the dough after braiding and bake it fresh later.

What’s the best way to braid challah?

Start with evenly sized strands and braid snugly without overstretching.

Do I need a stand mixer to make this recipe?

No, you can knead the dough by hand—it just takes a little more effort.

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