Steam or heat the sweet potatoes in the microwave. Peel off the skin and roughly mash. Divide into portions.
Place the ingredients into the bread maker to make the bread dough. Leave it up to the bread maker until the first rising.
While the bread dough is being made, make the filling. Put all the ingredients, except the cheese, into a pot and heat it up. As the liquid is evaporating, knead and fluff the filling. Add the cheese to finish.
Punch the gas out of the bread dough, cover with a damp towel, and let rest for 15 minutes.
Use a rolling pin to roll the dough out to 25 x 35 cm. Spread on the sweet potato filling.
Fold the dough into 3 layers crosswise (the length should remain 35 cm).
Cut into 10 portions.
Use a scraper to cut slits in the center (but keep one end connected).
Pinch the bread so that the filling doesn't squeeze out, and lightly twist it into a round shape. Fold the ends inside the twist to close it.
Do this for each portion of dough. Even if they look pretty sloppy, just make sure to fold the ends under and they'll look fine after baking.
Let the dough rise for a second time at 40-45°C for 30-40 minutes.
Bake for 12-15 minutes in a 190°C oven (optionally, before baking you can coat with egg mixture to create a shiny finish).
(Variation) At Step 6, roll it up starting with the end closest to you and then use a knife to divide into 10 pieces.
Place the dough cut side up in a square baking pan lined with parchment paper, let rise a second time, bake for 15-20 minutes, and they're done.
Story Behind this Recipe
This is the sweet potato version of my soft twisted pumpkin bread. The filling is made with both sweet potato and cheese. I tried over and over to get this recipe right.
Adjust the amount of water in the bread dough based on how watery the potatoes are. Since there's a lot of filling being used, don't twist the dough too much or the filling will squeeze out. The point is to twist them lightly and gently, and then tuck the ends underneath.