1. Prep the Potato: Boil the peeled sweet potato chunks until fork-tender. Drain well and mash until absolutely smooth (no lumps!). Let it cool to lukewarm (room temperature) before using. If it’s too hot, it will kill the yeast.

2. Activate Yeast: In the bowl of a stand mixer, combine the warm milk, honey, and instant yeast. Let sit for 5–10 minutes until frothy and bubbly.

3. Mix Wet Ingredients: Add the cooled mashed sweet potato, eggs, melted butter, and vinegar to the yeast mixture. Mix on low speed until combined.

4. Add Dry Ingredients: Add the gluten-free flour, salt, and cinnamon (if using). Beat on medium speed for 3–4 minutes. The dough will be thick, sticky, and vibrant orange—it will not form a smooth ball like wheat dough.

5. Shape: Grease a 9×5 inch loaf pan generously. Scrape the sticky dough into the pan.

6. Smooth: Wet your fingers or a spatula with warm water and smooth the top of the loaf into a nice dome shape. (GF bread doesn’t smooth itself out while baking, so shape it now!).

7. Rise: Cover loosely with oiled plastic wrap. Place in a warm, draft-free spot for 45–60 minutes, or until the dough has risen just over the rim of the pan.

8. Preheat: While the dough rises, preheat your oven to 350°F (175°C).

9. Bake: Bake for 45–55 minutes. The loaf should be deep golden brown and sound hollow when tapped. If the top browns too quickly, tent it loosely with foil for the last 15 minutes.

10. Cool: Remove from the oven and immediately brush the top with melted butter for a soft crust. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool COMPLETELY before slicing.