Prick the sweet potatoes and place in the microwave for 4 - 6 minutes to steam-cook. Scoop out the potato flesh and mash with the milk until smooth. Set aside to cool completely.

Prepare the bread mix according to the packet instructions. Place the Signature Cast Iron 20cm Round Casserole, including the lid, in the oven on the lowest temperature setting to warm through for approximately 20-30 minutes.

Once the bread has proved according to the packet instructions, divide the bread into 6 equal balls. Flatten each ball and spoon an equal amount of sweet potato into the centre of each portion. Fold up the edges to enclose the sweet potato.

Roll each ball into 20cm long sausages. Slice longways down the middle of the sausage ensuring you leave 2cm of dough at the top to hold the two strands together. Twist the two strands round each other to create a basic plait exposing the purple potato inside. Wind each plait up into a roll and tuck the end underneath for form a bun. Repeat for all 6 balls.

Remove the casserole from the oven and lightly grease, including the lid, with a little oil. Nestle the plaited buns into the casserole, replace the lid and allow to prove for a second time for approximately 1 hour or until the dough has doubled in size.

Preheat the oven up to 210˚C/ Fan 190 ˚C/ Gas Mark 7.

Remove the lid from the casserole, brush the loaf with a little milk, then sprinkle with the black sesame seeds and place the casserole uncovered into the oven to bake for 30 - 35 minutes until the loaf is golden brown and a crust has formed.

Serve as a sweet or savoury bread - great for breakfast with peanut butter or good quality salted butter. Alternatively, serve alongside a steaming bowl of soup or Thai-style curry.

Cook's Notes

Massaman curry paste is an aromatic combination of Indian and Thai flavours.

Adjust the quantity to taste as ready-made pastes do vary in heat.