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"The belly rules the mind."--Spanish Proverb

Sweet Potato Rolls Recipe

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This recipe for Sweet Potato Rolls is from The Next Generation of Jones Family Chefs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. yeast
8 T. sugar
1 c. sweet potato puree
1 c. warm water
6 T. melted butter
2 tsp. salt
4 eggs
7 c. flour
Directions:
Directions:
Dissolve the yeast in warm water with the sugar. After you peel, cook/steam, and mash the sweet potatoes, make sure you run them through a sieve to remove any chunks or strands. Add the puree, butter, salt and eggs. Add the flour one cup at a time, kneading or mixing in a KitchenAid until it forms a dough easy to work with. Let rise at room temperature until double (1-2 hours). Then pull handfuls out forming into balls (about 1/3 c. size) and placing an inch apart on a buttered baking sheet (the lighter the color baking sheet, the more evenly they will cook and not burn on the bottom). Cover and let rise another hour in a warm place. Cook at 375 degrees for about 12-15 minutes (or light golden brown on top). Makes about 30-40 rolls that are so moist and just incredible!
Number Of Servings:
Number Of Servings:
30-40 Rolls
Preparation Time:
Preparation Time:
2.5 Hours
Personal Notes:
Personal Notes:
I came across this recipe when I was making baby food and had leftover sweet potato puree. It was an incredible find! The potatoes make the rolls so moist and just slightly orange in color. I always bake everything on the convection setting- it makes my breads rise better and cook super evenly.

 

 

 

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