Last updated on November 2nd, 2025
This simple no-knead Sweet Potato Sage Artisan Bread is perfectly soft and flavourful with a tender crumb. We love it served warm with a generous amount of good quality olive oil or toasted with lots of melty butter!
Have you ever tried baking bread with potato? The sweet potato in this recipe produces a moist, almost fluffy texture and results in a richer, heartier loaf. Bonus? Like my other no-knead artisan bread recipes, it’s also a super simple bake that requires just 20 minutes of hands-on prep time to make.
Here’s everything you’ll need to make this Sweet Potato Sage Artisan Bread
- Water
- Active dry yeast
- Bread or all-purpose flour
- Fresh sage
- Kosher salt
- 1 cup mashed sweet potato about 200 g, cooled (*see notes)
- Extra-virgin olive oil
Ideally, you will also have:
- Digital scale
- Dough scraper
- Parchment paper
- Razor blade or very sharp knife
- Dutch oven such as this one or this one
How to make Sweet Potato Sage Artisan Bread in 6 steps
- Prep mashed sweet potato and let cool.
- Mix the dough.
- Cover and let it rise until it has doubled in volume.
- Shape your dough and dust with flour.
- Cover and proof the dough in the fridge overnight.
- Turn dough out onto parchment, reshape if needed, score and bake.
Baking schedule
Making this Sweet Potato Sage Artisan Bread is a two-day process where the bread is mixed and prepared on day one, cold proofed in the fridge overnight, then baked on day two.
This is what it looks like:
Saturday morning: Prepare mashed sweet potato, mix dough, cover and let rise.
Saturday afternoon or evening: Shape dough, cover and put it in the fridge.
Sunday morning, afternoon or evening: Remove dough from the fridge, turn it out, score it and bake!
5 more savoury bread recipes to make!
No-Knead Jalapeño Cheddar Artisan Bread
Easy Small Batch Ciabatta Rolls
No-Knead Rosemary Parmesan Artisan Bread
Rosemary & Roasted Garlic Artisan Bread
With a touch of sweetness and a lovely orange hue, this seasonally inspired Sweet Potato Sage Artisan loaf is soft and tender with a chewy crust, perfectly seasoned and just So. Very. Good!
You can find more helpful information, suggested equipment, tips and resources for beginners in my Everyday Artisan Bread recipe here.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Sweet Potato Sage Artisan Bread
Ingredients
- 1¼ cups water, room temperature (at or near 70°F/21°C)
- 1ÂĽ teaspoons active dry yeast
- 3 cups bread or all-purpose flour, plus more for dusting
- 1½ tablespoons fresh sage leaves, finely chopped
- 1 teaspoon kosher salt
- 1 cup mashed sweet potato about 200 g, cooled (see notes)
- 1 tablespoon extra-virgin olive oil
Instructions
- Add the yeast to the water and let it sit for 10-15 minutes.
- In a large mixing bowl, whisk together flour, sage and salt. Add mashed sweet potato and continue to mix until coated and well distributed, breaking it up with a fork if needed.
- Add yeast, water and olive oil to the bowl and use a rubber spatula to mix everything together until well incorporated. The dough will appear sticky and stringy and there should still be a little flour around the edges of the bowl.
- Cover and let rise somewhere warm (see note below) until it has doubled in volume, about 8-10 hours.
- Using floured hands (or a dough scraper if you have one) pull the dough out onto a floured surface. Gently fold the dough into itself several times until a soft, flour-covered ball is formed. Seam side up, lift and place it into a flour dusted proofing bowl. Dust with flour, cover and refrigerate overnight. You can even leave it for as long as 48 hours at this point if you’re not able to bake it right away.
- When you're ready to bake your bread, preheat oven to 450ÂşF (232ÂşC) with your Dutch oven inside the oven.
- Uncover then invert the bowl to turn the dough out onto parchment paper seam side down. If needed, gently turn it with your hands and nudge it into the shape of a loaf. Score the top with a razor blade or the tip of a sharp knife with a design of your choosing. This will allow steam to escape while it’s baking.
- Once the oven is preheated, remove the Dutch oven from the oven and transfer the dough, still on the parchment, into the Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for 15-20 minutes more. Your bread will be done once the top is browned, and it sounds hollow when you tap the top.
- Using parchment edges, lift bread from Dutch oven and transfer it to a wire cooling rack to let cool for up to an hour before slicing.
Thanks so much for sharing this recipe.I was so excited to make this but I’m really disappointed. I did exactly what the recipe says and yet I did not get a sticky and stringy dough after adding the water yeast and olive oil to the bowl of flour. It’s almost as if it’s a crumble and not a dough. Is there a typo in the recipe? Because that’s definitely not enough liquid to flower ratio to create a dough, or at least it didn’t for me. Just wondering what I did wrong. I did use cassava flour instead of bread or all purpose flour but I don’t think that should’ve made any difference. Do you? I ended up putting another 1 1/4 cup of water with yeast and 1 tablespoon of oil into the mixture. Now it made it very sticky but not stringy and it falls apart it’s not really a dough form at all. Any thoughts? Thanks so much. Stephanie
Hi Stephanie! Cassava flour is more absorbent than wheat flours, so the amount of liquid called for needs to be adjusted. If you’d like to experiment, I recommend starting with a 3/4:1 ratio, meaning start with about 3/4 cup of cassava flour for every 1 cup of wheat flour and adjust as needed. My recipes work well with well-known gluten free 1:1 flour blends like Bob’s Red Mill. I should also add that not all cassava flours are created equal. There are a lot of less expensive versions on the market to keep up with market demand. For best results, I recommend using a good quality cassava flour like Bob’s and following the measurements above no matter what the package may tell you. Thanks so much for trying the recipe and keep me posted! K
Aw, thank you so much for your reply. I will certainly try that. ????