I'm not the baker in the family--that would be my wife. But I can make this sweet potato bread, which should prove that anyone can do it as well.
This is a versatile bread with a light taste of sweet potatoes, just the thing to help us use that huge haul of sweet potatoes we made from the garden recently. I made some for our recent "food appreciation" classes where the kids spread slices of bread with fresh apple butter. That's another great combination.
The first thing my wife noticed about this loaf was that I'd screwed up the braid. Oh, well. I guess I was AWOL when they were giving braiding instructions. But with an egg glaze nicely browned in the oven, no one really notices. This bread is especially good toasted for breakfast. I've been snacking on it lately, smeared with blue cheese.
The recipe, which I initially posted here, makes two loaves that can be braided or not. Start eating one now and freeze the second loaf for later. Another suggestion: consider replacing some of the all-purpose flour with whole wheat flour.