Peruvian Sweet Potato Bread with Aji Amarillo Dipping Sauce
This Peruvian-inspired sweet potato bread is complemented by a vibrant aji amarillo dipping sauce, perfect as a snack or a unique appetizer.
Preparation
Get these tasks done before you start cooking.
Preparing the Sweet Potato Bread Dough
- 1
Combine wet ingredients
In a large mixing bowl, combine warm milk, melted butter, and brown sugar. Stir until sugar dissolves.
Tip: Ensure the milk is not too hot to avoid killing the yeast.
- 2
Activate yeast
Sprinkle yeast over the mixture, let it sit for 10 minutes until frothy.
- 3
Form the dough
Add mashed sweet potatoes, salt, and cinnamon to the yeast mixture. Gradually mix in flour until a dough forms.
Tip: If the dough is sticky, add a little more flour until it is smooth and elastic.
Preparing the Aji Amarillo Dipping Sauce
- 1
Mix base ingredients
In a small bowl, mix aji amarillo paste with Greek yogurt.
- 2
Season
Stir in lime juice, salt, and pepper. Adjust seasoning to taste.
- 3
Chill
Refrigerate sauce until serving.
How to Make Peruvian Sweet Potato Bread with Aji Amarillo Dipping Sauce
Total time: 2 h 20 min · Yields 8 servings
- 1
Kneading the Dough
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 2
First Proving
Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
- 3
Baking
Preheat oven to 375°F (190°C). Shape dough into a loaf or rolls, place on a baking sheet, and bake for 25-30 minutes or until golden brown.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container for up to 3 days at room temperature.
Can I make this ahead?
Yes, you can prepare the dough and refrigerate it overnight, then bake fresh the next day.
Are there substitutions for aji amarillo paste?
If unavailable, substitute with a combination of yellow bell pepper and a moderate hot chili paste.
Can I freeze the bread?
Yes, wrap the bread tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.
Is this recipe gluten-free adaptable?
Use a gluten-free flour blend suitable for yeast breads to make a gluten-free version.
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