Sweet Potato Bread

I tweaked this recipe for sweet potato rolls. This is my version, as a partly wholemeal loaf bread with less sugar:

Ingredients:
2 small-ish sweet potatoes, boiled.
1 cup milk
2 teaspoons instant dried yeast
1/4 cup white sugar
2 teaspoons salt
sprinkle of cinnamon and nutmeg
3-4 cups plain flour (2 cups white flour, nearly 2 cups wholemeal flour)


Method:

1. Stir milk and yeast together. Add a teaspoon of the sugar. Stand at room temperature for 10 minutes.
   
2. Mash sweet potato. Add to milk mixture.
3. Add sugar, salt, spices and half the flour to a large bowl. Add milk/potato mixture.
   
4. Mix well. Add more flour 1/4 cup at a time. Mix well after each time you add flour until the dough is still sticky but can be handled with wet hands. (Bit of guesswork here, pretend you know what you're doing, and hope for the best!)
   
5. Knead by hand for 10 minutes.
6. Set dough aside to rise in a covered bowl for 1 or 3 hours, until dough has roughly doubled in size.
   
7. Put dough into a greased loaf pan. (It'll go back to original size as you handle the dough again so it'll fit in a 20cm x 10cm dish)
   
8. Sprinkle sesame seeds on top. Cut designs into top if you want.
   
9. Cook in a preheated oven at 200˚C for 40 minutes or until the top is turning brown.
10. Enjoy!