Step 1

Cut one medium sweetpotato (approximately 170 g) into 2.5 cm cubes. Boil for 10 minutes or until tender, then drain well and blend until smooth to make a purée.

Step 2

Preheat the oven to 170°C.

Step 3

In a stand mixer fitted with a dough hook, add all the ingredients except the butter, dried fruit and egg wash. Mix on the lowest speed for 2 minutes.

Step 4

Gradually add the softened butter while mixing. Once incorporated, increase to a medium speed and continue for 5 minutes until the dough becomes smooth and elastic.

Step 5

Scrape down the sides of the bowl to gather the dough.

Step 6

Turn the dough out onto a floured surface and use a spatula to fold in the dried fruit evenly.

Step 7

Shape the dough into a ball and transfer it to a large bowl. Cover with cling film and leave in a warm place until doubled in size, about 3 hours.

Step 8

Place the risen dough into a paper panettone case set inside a mould about 18 cm (7 inches) in diameter.

Step 9

Brush the top with egg wash.

Step 10

Bake near the bottom of the oven for about 40 minutes or until golden and cooked through.

Step 11

Leave to cool in the tin for 10 minutes before transferring to a wire rack.

Step 12

Once completely cool, dust lightly with icing sugar and slice to serve.