Disolve the yeast in about 1/4 cup of the water. Cook the sweet potato until it is quite soft. Let it cool until it can be handled, then scoop the flesh from the skin and put it in a mixer bowl. Add the sugar, salt, oil, and dissolved yeast and blend to a smooth paste. Start mixing in the flours on low speed, adding enough water to maintain a consistency like peanutbutter. Cover the bowl and let the dough rise until doubled in bulk. Mix down the dough and add it to a greased loaf pan. Let it rise until the dome is just over the edge of the pan (about 35% volumn increase.) Bake for 70 minutes at 350 degrees. You may want to cover the loaf with foil after 20 min. to keep the crust from getting too tough.

10-98, C. Fehrenbach