Name: Rustic Sweet Potato and Sage Artisan Loaf
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Rustic
Ingredients: 1¼ cups water (room temperature, ~70°F / 21°C); 1¼ tsp active dry yeast; 3 cups bread or all-purpose flour, plus more for dusting; 1½ tbsp fresh sage, finely chopped; 1 tsp kosher or fine sea salt; 1 cup mashed sweet potato (about 200g), cooled and smooth; 1 tbsp extra-virgin olive oil

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There’s nothing quite like pulling a warm, golden loaf of homemade bread from the oven—especially one like this Rustic Sweet Potato and Sage Artisan Loaf. With its crisp crust, pillowy interior, and beautiful blend of sweet and savory, this bread brings comfort to the table in the most satisfying way. It’s a slow-rise recipe that rewards every minute of patience with deeply rich flavor and artisan-level texture.

Why You’ll Love This Recipe

I love this loaf for its ability to feel both rustic and refined. It’s not just bread—it’s nourishment, a mood-lifter, and a reminder of how powerful simple ingredients can be when treated with care.

Moist, Tender Crumb: The mashed sweet potato keeps the interior soft and flavorful.
Savory-Sweet Harmony: Fresh sage adds a subtle earthiness that balances beautifully with the natural sweetness of the potato.
Easy but Impressive: No stand mixer or complicated shaping—just a bowl, your hands, and some patience.
Wholesome Ingredients: I know exactly what’s going into this loaf—no fillers, no preservatives, just good food.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1¼ cups water, room temperature (about 70°F / 21°C)
1¼ teaspoons active dry yeast
3 cups bread or all-purpose flour, plus more for dusting
1½ tablespoons fresh sage, finely chopped
1 teaspoon kosher or fine sea salt
1 cup mashed sweet potato (about 200g), cooled and smooth
1 tablespoon extra-virgin olive oil

Directions

I start by activating the yeast: I stir it into the warm water and let it sit for about 10–15 minutes until it foams lightly.
In a large bowl, I whisk together the flour, salt, and chopped sage, making sure the herbs are well distributed.
I add the mashed sweet potato and break it up with a fork to incorporate it evenly into the flour mixture.
Then I pour in the yeast mixture and olive oil, stirring with a spatula until everything comes together. The dough will be sticky, stringy, and soft—just how it should be.
I cover the bowl with a towel or wrap and let it rise in a warm place for 8–10 hours, or overnight, until it’s doubled and bubbly.
On a floured surface, I gently fold the dough into itself to form a loose, soft ball. Then I place it seam-side up in a floured proofing bowl or towel-lined colander, cover it, and refrigerate it for at least 1 hour or up to 48 hours.
When I’m ready to bake, I preheat the oven to 450°F (232°C) with a Dutch oven inside. I turn the dough onto parchment paper, seam-side down, and score the top with a sharp knife.
I carefully transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes. I uncover and bake another 15–20 minutes until deeply golden and hollow-sounding when tapped.
I lift the loaf out using the parchment and let it cool on a wire rack for at least an hour before slicing. It’s hard to wait—but completely worth it.

Servings and timing

This recipe makes 8 servings.
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time (rise + chill): 8–48 hours
Total Time (not including chill): 1 hour 5 minutes

Variations

Herb Substitutions: I sometimes swap sage for rosemary or thyme depending on what I have on hand.
Add Texture: I’ve added toasted walnuts or pumpkin seeds to the dough for a little crunch.
Whole Grain Version: Substituting 1 cup of flour with whole wheat flour gives it a heartier flavor and a darker crumb.

Storage/Reheating

Counter: I wrap the cooled loaf in a towel or store it in a paper bag. It stays fresh for about 2–3 days.
Freezer: I slice the loaf and freeze it in a sealed bag or wrapped in foil. I toast slices straight from frozen or let them thaw at room temperature.

FAQs

Can I use canned sweet potatoes?

Yes, I use unsweetened canned sweet potatoes as long as they’re well-drained and mashed smooth.

How long should I refrigerate the dough?

A minimum of 1 hour is fine, but I’ve let it chill for up to 48 hours. The longer it sits, the deeper the flavor.

Is this loaf vegan?

Yes, it contains no animal products—just flour, yeast, oil, herbs, and sweet potato.

Can I use dried sage instead of fresh?

You can, but fresh sage has a much more aromatic, nuanced flavor. If I use dried, I reduce the amount slightly—about 1 teaspoon.

What if I don’t have a Dutch oven?

I’ve used a heavy pot with a lid or even a baking stone and placed a pan of water in the oven to create steam. It works, but the crust won’t be quite the same.

Conclusion

This Rustic Sweet Potato and Sage Artisan Loaf is more than just a beautiful loaf—it’s a deeply comforting, rewarding bake that brings warmth and flavor to the table. Whether I’m slicing it for breakfast with butter, using it for sandwiches, or serving it with soup, it never lasts long. Once I tried it, it instantly became a go-to in my bread baking rotation.