<Prep> Cut the sweet potatoes into 1 cm chunks, soak in water, drain, and heat (by microwaving, boiling, steaming, etc.) until it reaches your desired firmness.
Once heated, put the filling ingredients into a pot and mix together over medium heat until the flavors seep in. It's okay if it thickens.
Make the dough in your bread maker. Put your bread case on a kitchen scale and add all the ingredients except for the dry yeast.
Put the dry yeast in the yeast compartment and turn your bread maker onto the dough course!
Once the dough is ready, place on a bread mat and dust with flour. Use a rolling pin to roll it out to about 25 x 30 cm, popping bubbles as you go.
Put the filling on top of the rolled out dough and roll it up.
Use a pastry scraper to divide it into 8 pieces. Put into containers. Spread out the sweet potatoes so they come up at the top.
Use the bread-rising setting on your oven to do the second rising, about 25 minutes. Once it has risen, sprinkle generously with maple sugar.
Bake for 14-15 minutes in an oven preheated to 180℃. (The time and temperature may vary depending on your oven, so please keep an eye on it and adjust as necessary.)
Story Behind this Recipe
I wanted to eat an autumn-inspired sweet potato bun.
Do not make the filling sweet potatoes too soft in Step 1 (this is because between flavoring and baking, they will get too soft and crumble). If you are not using Japanese flour, then please add a little more water. If you top the bread with a lot of maple sugar before baking, it's really yummy!