I made Pumpkin Yeast Rolls around Thanksgiving last year, so I thought I would try Sweet Potato Rolls this year. These would make a beautiful addition to your Thanksgiving table. The color and flavor of the sweet potatoes shine through in these light and fluffy rolls.
To make the sweet potato puree, I preheated the oven to 400 degrees. Pierce the sweet potato (1 large for me) a few times with a fork and bake in preheated oven until tender, about 45 minutes. Once the sweet potato is cool enough to handle, peel away the skin and puree with a potato masher or food processor until smooth.
Try to add as little flour as possible while handling the dough. It is a little sticky, but the rolls will become dense with a lot of extra flour.
These rolls have a bit of rise time, 1 1/2-2 hours initially and another 1 1/2-2 hours after forming and placing in the pan. The last time I made these, I placed the pan in the refrigerator overnight after forming the rolls. I took the pan out in the morning, then preheated the oven. Let them rise on the counter about 40 minutes before baking. This was a great way for Evan and I to have freshly baked Sweet Potato Rolls for breakfast.
Ingredients
2 1/4 teaspoons active dry yeast
1/2 cup warm water (105-115 degrees F)
1/2 cup milk
3/4 cup pureed sweet potato
1/3 cup sugar
4 tablespoons unsalted butter
1 teaspoon salt
2 1/2-2 3/4 cups all purpose flour
In a small bowl, sprinkle yeast over water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
In a small saucepan, heat milk over medium heat. Stir constantly until bubbles begin to rise around the edges. Add sweet potato, sugar, butter, and salt. Continue to stir until butter is melted and mixture is smooth. Remove from heat.
In the bowl of a large food processor fitted with a dough blade or a large bowl, add flour. Mix in warm milk mixture and frothy yeast until a smooth dough forms. It will be sticky and slightly wet. Knead dough on floured surface until soft and elastic. Place in oiled large bowl, cover, and let rise until doubled, 1 1/2-2 hours.
Oil a 9x13 inch pan with at least 1 inch sides. Punch down the risen dough and divide into 16 equal pieces. Roll each piece into a ball and place in oiled pan, 4 to a row. Cover and let rise until doubled, 1 1/2-2 hours.
Preheat oven to 350 degrees F. Bake rolls in preheated oven until cooked through and golden, 15-20 minutes. Let cool in pan before removing.
Adapted from Cinnamon Freud, from Authentic Suburban Gourmet
https://tarasmulticulturaltable.com/sweet-potato-rolls/
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