Leftover sweet potato mash from the previous day is incorporated into yeast dough and shaped into a three-strand braid. The moisture in the mash makes a soft loaf with a lightly sweet crust.
Dissolve the yeast and sugar in the lukewarm milk. Add the flour, mashed sweet potato, egg, melted butter, and salt. Knead for 10 minutes, until smooth and slightly elastic.
Put the dough in an oiled bowl, cover, and let rise in a warm place for 25 minutes, until noticeably larger.
Divide the dough into three equal pieces and roll them into thin ropes. Braid loosely, transfer to a baking sheet, and brush with egg yolk.
Bake in an oven preheated to 190°C / 375°F for 20 minutes, until the top is deep golden and the loaf sounds hollow when tapped on the bottom.
The mash should not be cold; mash straight from the refrigerator slows yeast activity. Do not braid the loaf too tightly: it will expand as it rises, and a tight braid may crack. Allergen: Contains gluten (wheat), milk, and egg.
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