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Sweet Potato Sourdough – Soft Sandwich Loaf or English Muffins

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Are you ready to shake up your sourdough bread game?

A collage of sweet potato sourdough English muffins and bread loaves with text overlay.

This recipe for slightly sweet and earthy sweet potato sourdough will blow you away. I originally set out to make a soft and chewy sweet potato sourdough English muffin but quickly realized that this same formula makes a wonderful soft sandwich loaf bread as well. The loaf bread makes incredible French toast and toasts up perfectly in a toaster too! If you can’t decide which one to try first, have no fear. This recipe makes enough dough to try both!

A breakfast buffet featuring a fresh baked loaf of sweet potato sourdough and soft and chewy sweet potato English muffins with jam and butter.

Soft and Chewy Sweet Potato Sourdough English Muffins

A big pile of fresh baked sweet potato sourdough English muffins!

If you like nooks and crannies for holding butter then you are in luck.

A plate of toasted sweet potato sourdough English muffins with tons of nooks and crannies just waiting to be slathered with real butter.

After the fermentation process you will have a soft and sticky dough that can easily be made into delicious English muffins. This high hydration dough will be harder to work with but will give you those delicious nooks and crannies that we all love so much!

Turn the dough out onto a well-floured surface.

The soft and sticky English muffin dough.

Pat the dough into a large rectangle, adding more flour if needed.

Cut out your English muffins using a biscuit cutter or thin-rimmed glass.

Cutting the English muffins.

Gather the scraps from around the cut-outs.  Shape them gently into a ball and let the ball rest for 5 minutes. Either roll the extra dough out and continue cutting muffins or shape the dough into a loaf for baking.

English muffins and enough dough for a loaf!

Cover the English muffins and let them rise for about 1 hour before cooking.

Preheat your griddle over medium-high heat. Once it is fully hot turn the heat down to medium-low.

Place the proofed English muffins on the hot griddle and cook on the first side for about 2 minutes.

Cooking the English muffins on a cast-iron griddle.

Flip the muffins and cook them on the second side for 2 more minutes or until golden brown and no longer doughy.

Cooking the English muffins on the second side until done.

Let the muffins cool completely before cutting (if you can)!

A breakfast spread with fresh sweet potato sourdough English muffins and a bread loaf with fresh butter and homemade jam.

Soft and Fluffy Sweet Potato Sourdough Loaf Bread

This recipe is really special because you can make English muffins, soft sandwich loaves, or both!

A fresh loaf of sweet potato sourdough perfect for toasting and eating with butter and jam.

I was really surprised when I used the leftover English muffin dough to make a small loaf of bread and ended up with some of the best loaf bread I’ve ever tasted.

You will go crazy for this sweet and soft bread sliced, toasted, or made into French toast!

Not to mention the color!

A sliced sweet potato sourdough loaf showing the soft open crumb.

I used the scraps from the first batch of English muffins to form a dough ball.

English muffins and enough dough for a loaf!

I then shaped that dough into a loaf and put it into a buttered loaf pan using the same technique I use in my recipe for Butter Top Sourdough Sandwich Bread.

Let the loaf rise until doubled and then bake it at 400°F for 30 minutes.

A loaf of sweet potato sourdough bread with a gorgeous orange color.

A table spread with fresh sweet potato sourdough English muffins and a soft a chewy sweet potato sourdough bread loaf with fresh butter and homemade jam.

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The ultimate breakfast buffet featuring a fresh baked loaf of sweet potato sourdough and soft a chewy sweet potato English muffins!

Sweet Potato Sourdough — Soft Sandwich Loaf, English Muffins, or BOTH!

Yield: 2 Loaves or 50 Muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Proofing Time: 16 hours 40 minutes
Total Time: 17 hours 25 minutes

Super soft, sweet, and earthy sweet potato sourdough bread.



The Night Before

  1. Using a dough whisk or wooden spoon mix all ingredients into a soft and sticky dough. Let the dough rest for 5 minutes.
  2. Using the dough whisk or spoon fold the dough over itself in at least four directions, similar to the stretch and fold method. Repeat this process until the dough is smooth with good gluten development. 
  3. Cover the bowl and let the dough ferment overnight. If you are in a warm climate you may not need to ferment as long. Proceed to the next step when the dough has at least doubled.

The Next Morning (Making English Muffins)

  1. Generously flour your work surface. Turn the soft dough out onto the flour. Flour the top of the dough and use your hands to pat the dough into a large even circle about 1/2 inch thick. Make sure to check that there is plenty of flour under your dough so it doesn't stick. Add more flour as necessary.
  2. Use a round biscuit cutter or thin-rimmed glass to cut out as many muffins as possible. Remove the scrap dough from around the muffins and form it into a ball. Let the dough ball rest for 5 minutes.
  3. Either roll the dough out and cut more muffins or shape it into a loaf. 
  4. Once all the dough has been cut or shaped, cover it lightly and allow it to double in size. English muffins take about 1 hour to double, while bread loaves can take 2 to 5 hours to double.
  5. Preheat a cast-iron griddle over medium-high heat. Once the griddle is evenly heated turn the heat down to medium-low.
  6. Working in batches, place the muffins on the hot griddle leaving space around each one and cook for 2 to 3 minutes per side.
  7. They should brown and poof up when cooked. Remove the cooked muffins to cooling racks and allow them to cool completely. 
  8. English muffins can be frozen in freezer bags and removed just minutes before toasting, making a very convenient breakfast!

Using This Dough To Make Loaf Style Bread (2 Loaves)

  1. Because this dough is very soft and sticky you will need to shape it carefully on a generously floured surface.
  2. Divide the dough in half and shape each half into loaves using flour as needed.
  3. Melt 1 tablespoon of butter in each loaf pan and rotate the pans to coat the sides.
  4. Place the shaped loaves upside down in the butter. Flip them over so butter has coated all sides of the loaf.  Cover the pans and let them rise to double.
  5. Preheat your oven to 400°F.  Place the loaf pans side by side on the center rack of the oven and bake them for 30 minutes.
  6. Remove the loaf pans from the oven and let the bread carry over for 5 minutes before removing the bread to a cooling rack to cool completely.

A sweet potato sourdough loaf and a stack of English muffins with text overlay.


Tuesday 27th of July 2021

Hi Courtney

Thank you for this amazing recipe. I never leave comments on recipes but this was just perfection! I’m still new at baking with sourdough and found this recipe easy to follow and super yummy! My family also loves both the bread and the muffins! I can’t wait to try some of the other recipes on your site!

Love from South Africa Chandra

Butter For All

Sunday 1st of August 2021

Hi Chandra!

Thank you so much for taking the time to comment! I really appreciate it!

Sending love right back!


LauraCatherine cuellar

Thursday 29th of April 2021

Hi. I am excited to try this recipet. I am folding now, but perplexed as to when eniugh is enough. I am confident in the bouls i make, i.e. rustic style but i am not acostome to a wet dough like this. What am i looking for? Is there a number of complete flip sets or time you could recomend? Many thanks

Lauracatherine Cuellar

Tuesday 7th of September 2021

@Butter For All, hi. Thanks for the tip. The bread came out scrumptious! So very soft and flavorful. The hibs raved and declered it his favorite. I now keep some canned pumpkin in the cupboard for an 'al of a sudden' moments. Def the best sandwich bread.

Butter For All

Wednesday 5th of May 2021

Hi Laura,

I'm so sorry I wasn't available to answer this question while you were making it. You are just looking for good gluten development during the stretch and fold phase. I'd do at least 3 rounds of S&F, 5 to 10 minutes apart. You want to start seeing the gluten relaxing and lengthening. Hope the bread was delicious!

Many thanks for using my recipe!



Sunday 22nd of November 2020

Hi there! I'm so excited to try this, would it work as a boule or does it need the support of a loaf pan? Thanks :)

Butter For All

Saturday 28th of November 2020

Hi Milly!

I think you could try it as a boule as long as you build enough gluten and structure. The dough is moist so it may need a little extra flour during shaping and in the Banneton!

Let me know how it comes out if you try it!


Callie Oswald

Tuesday 27th of October 2020

With the milk and egg in this dough, is it safe to proof overnight on the counter at room temperature?

Butter For All

Thursday 5th of November 2020

Hi Callie!

I've never had a problem with it. The nature of sourdough is fermentation with lactic acid which also acts as a preservative and deterrent for molds and bacteria. If you are nervous about it, you can let it double at room temp before putting it into the fridge for a longer slower fermentation.

Hope you love the recipe!


Nic B

Thursday 1st of October 2020

Hi Butter for all. I have made your sourdough pie crust for a pumpkin pie as well as a deep dish pizza. Both turned out excellent. Was wondering if you think I can swap out pureed pumpkin for the sweet potato in this bread recipe? Thank you.

Nic B

Wednesday 7th of October 2020

@Butter For All, Great! I will give it a try. Making the honey buns tonight. The shaping looks above my skill level :) but going to give it a try.

Butter For All

Sunday 4th of October 2020

Hi Nic!

That's great, I'm so happy they turned out well! You can absolutely sub pumpkin puree! Somebody just did it on IG and it looked really nice. Let me know how it turns out!!


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