From Pie to Loaf: Sweet Potato Marshmallow Cinnamon Swirl Sourdough 🍠✨
If there is one thing we can all agree on during the cozy baking season, it is that the holy trinity of autumn comfort food is sweet potatoes, brown sugar, and toasted marshmallows. Usually, this flavor profile lives happily in a casserole dish topped with toasted marshmallows or inside a spiced holiday pie.
But why stop at dessert?
I decided to take everything we love about that classic sweet potato marshmallow pie and translate it into a gorgeous,bubbling, crackly-crust sourdough loaf. The result? A stunning hybrid of a high-hydration sourdough crumb, a rich spiced sweet potato paste, gooey pockets of melted marshmallow, and toasted pecans for crunch.
Grab your mixing bowls and your favorite lame—let’s talk through how to bring this sweet-meets-savory loaf to life!
🥔 The Breakdown: Why This Works
Working sweet potato into sourdough can be tricky because of the moisture content and starches, but it gives the crumb a gorgeous, naturally golden hue and a tender, pillowy texture.
- The Dough: We are blending 150 grams of ultra-smooth mashed sweet potato right into the hydration water and active starter.
- The Swirl: Instead of a traditional cinnamon-butter swirl, we built a hybrid sweet potato cinnamon spread using brown sugar, softened butter, and extra purée so the crumb stays super moist and packed with flavor.
- The Inclusions: Chopped toasted pecans give it that essential nutty pie-crust vibe, while mini marshmallows melt down into pockets of pure, gooey magic during the bake.
Slice into this loaf and you are greeted with a stunning mosaic of spiced cinnamon swirls, golden sweet potato crumb, and pockets of toasted, melted marshmallow goodness. Slather a thick slice with a little salted butter or enjoy it all on its own with a hot cup of coffee.
Sweet Potato Marshmallow Cinnamon Swirl Sourdough
Created by Sue Mun
Makes One, Sourdough Boule
Ingredients:
For the Sweet Potato Sourdough:
- 100g active sourdough starter
- 220g water
- 150g mashed sweet potato (make sure its not chunky and its mashed completely smooth)
- 450g bread flour
- 10g salt
Sweet Potato Cinnamon Sugar:
- 100g sweet potato purée (smooth, mashed from cooked or roasted sweet potato)
- 30g unsalted butter, softened
- 60g brown sugar
- 10g bread flour
- 1 tbsp ground cinnamon
- pinch of salt
Other Inclusions:
- 1/4 cup toasted pecans, chopped
- 1 cup mini marshmallows
Instructions:
Make the Sweet Potato Sourdough:
- In a large glass or ceramic bowl, mix together the warm water, ripe sourdough starter, and the mashed sweet potato.
- Add in the bread flour and salt and mix until a shaggy dough forms.
- Cover and rest for 1 hour.
- Stretch and fold #1. Using wet hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
- Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
- Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes.
- Stretch and fold #4. Repeat the steps from above.
- Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer.
Make the Sweet Potato Cinnamon Sugar:
- In a medium bowl, mix together the softened butter, mashed sweet potato, and the brown sugar. Once smooth, add in the bread flour, cinnamon, and salt and mix until combined. Cover the bowl and set aside in the fridge.
Shape the Dough:
- Flip the proofed dough over your lightly floured work surface and gently stretch to a long rectangle.
- Evenly spread the sweet potato cinnamon sugar mixture on top. Then sprinkle some chopped toasted pecans and mini marshmallows.
- Then perform a book fold and seal at the seam. Then roll the log up tightly into a ball. Then gently push/pull dough into a tight round in a candy cane motion.
- Dust with rice flour and place into banneton bread mold.
- Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
- Cover and proof in the fridge overnight (8-10 hours)
The Bake:
- Preheat oven to 450F and place dutch oven in the oven to also preheat.
- Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
- Carefully place the sourdough into your hot Dutch oven. Cover with the lid.
- Bake at 450F for 25 minutes with the lid covered.
- Lower the oven to 425F. Uncover the lid and bake again for 15-25 more minutes. Or until the internal temp is above 190F.
- Cool completely on a wire rack before cutting and serving.
