Donna advises making the sweet potato by microwaving it or wrapping it in aluminum foil and baking it at 350 degrees F for about an hour, until the potato is soft. I did a microwave/toaster oven baking combination and happily gobbled up the skin and leftover potato after I scooped out my 1/2 cup for the bread.
I used a stand mixer to mix/knead the dough and that took only a few minutes. Kneading would take longer, but would be infinitely more satisfying if you have the time. I didn’t (have the time) yesterday when I prepared the dough.
For the coating, I used finely chopped hazelnuts (made in my food processor) which had a slightly crunchier look than Donna’s coating, but which I liked a lot.
My dough wouldn’t cut when I made the pieces, but it was easy enough to handle once I pulled off a bit and rolled it in the coating.
I had extra coating leftover and couldn’t bear to waste it, so I sprinkled it over the dough before baking the bread.
I made about 30 pieces and my finished bread was definitely lumpy-bumpy.