Step 1

Sweetpotato purée
Cut one average-sized sweetpotato, approximately 170g, into 2.5cm/1-inch cubes. Boil the sweetpotatoes in water for 10 minutes or until tender, the size of the cubes may affect cooking time. Drain well and blend for a couple of minutes until smooth.

Step 2

Preheat the oven to 170°C.

Step 3

Place all the ingredients, except the butter, dried fruits and egg wash, in a stand mixer and use a dough hook to mix all ingredients.

Step 4

Use the lowest speed for 2 minutes and start gradually adding the softened butter, then increase to a medium speed for five minutes while gradually adding the remaining butter.

Step 5

The dough should now be very soft, scrape down the sides of the bowl to remove any excess.

Step 6

Put the dough on a floured surface then fold in the fruits with a spatula.

Step 7

Shape the dough into a ball and place it in a spacious bowl.

Step 8

Cover with cling film and put in a warm place until dough has doubled in size (approximately 3 hours).

Step 9

Put the dough in the paper panettone case and then, put into a mould about 7 inches (18cm) in diameter. Brush the top of the panettone with egg wash.

Step 10

Place the panettone towards the bottom of the oven and bake for about 40 minutes.

Step 11

Leave to cool in the tin for around 10 minutes before removing and placing on a wire rack.

Step 12

Leave to cool completely, lightly dust with icing sugar and cut into slices to serve.