One Potato, Two Potato

   Ian and I are on this new diet. It's going good so far. Before we started it, I had bought a couple sweet patotoes that we are now not allowed to have. Instead of throwing them away or letting them go bad, I decided to make sweet potato bread - similar to potato bread but just a different kind of potato. I had 2, so I made a double recipe.
   We had a house project to do so I wrapped the sweet potatoes in tin foil and let them bake while we worked on the patio. I set a timer but left it in the kitchen, not wise. I totally forgot about it and by the time I remembered, I came in to check on them and the timer had gone off for so long it stopped itself and the sweet potatoes were pretty mushy. I peeled them and set them aside to mash. I prepared the sponge with flour, water, yeast and honey to ferment in the fridge for several hours. Back to the patio.
   In the afternoon I mixed more flour, dry milk and yeast and sprinkled it over the sponge. After letting it rest an hour, I added the butter and mashed sweet potatoes. With my Kitchen Aid mixer and dough hook, I kneaded it for 7-10 as the recipe called for. The dough was still very wet, almost like batter so I added more flour. Knead 1 minute. Still too wet, more flour. Knead 1 minute. Still too wet, more flour. Knead 1 minute. After what I thought was too much flour, I just dumped the orange goo into a greased glass bowl to be done with it. I was certain I had done something wrong....perhaps baking the potatoes too long and they were too soft? I don't know.
   The goo doubled in size within an hour and firmed up just a little. I added a bit more flour and gave it one last punch down before seperating it into 2 loaf pans. I covered it with plastic wrap and let it rise over night. This morning, it was all over everywhere. The oventop was covered in orange dough that had spilled over out of the loaf pans. What a mess to deal with at 6 am. (Dough is not fun to clean up) I preheated the oven to 475 with a baking stone in it. After my shower, I set the loaf pans in the oven on the piping hot baking stone and let the bread form a crisp outside. Five minutes later, I turned the oven down to 375 and finished baking the bread for 20 minutes.
   The loaves looked a little pathetic and I thought they wouldn't be cooked all the way in the middle because of how moist the dough had been. Much to my surprise, when we sliced a loaf to taste, perfection inside. The bread had an orange tint, but didn't really taste like sweet potato at all. The texture was dead on though - moist and chewy. My bread fans at work gave it a thumb's up.
   Baker's note: I would half the salt ingredient and sub sugar for the other half, just to give it a touch of sweetness. It seemed a tiny bit salty to me. Other than that, I'll make it again, the same way.