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BitchyMcSnappy October 5, 2016
Made these last night. Not gonna blame it on the bourbon, but I made a couple of mistakes - and the recipe still turned out AMAZING! I put the yeast in with the flour and other dry ingredients. I figured, it was screwed up, so I added the butter into the warm milk and dumped it in with the egg and riced sweet potato. Seriously, it was incredible! It rose beautifully and baked even better. No proofing. No waiting. It might turn out better, if I followed the recipe to the letter, but dang, this was simple, delicious and gobbled up by my co-workers! Sweet, etherial and great warm from the oven (or eaten for breakfast). This recipe is a winner!
michelle February 4, 2016
Hi- Do you think this recipe would work if I replaced the sweet potato with yucca?
David February 4, 2016
Interesting idea. It does have a similar starch content but it is more like a white potato not having the sugar content of a sweet potato. Also a problem you will encounter with Yucca is that it is very fibrous and makes dishes like mashed yucca a little cumbersome. You could probably get away from that by blending it up. After mashing put the yucca and the liquid the recipe call for in a blender and chop the fiber that way. For taste you might want to add an extra one or two teaspoons of sugar.
Jessica D. December 23, 2015
Made these today for Christmas in 2 days. Store them in a ziplock after they completely cool? At room temp?
David November 26, 2015
I made these with half wheat, half white and substituted the egg with chick pea Aquafaba. Excellent light texture and tasted great.
Lisaly November 9, 2015
Thanks for the recipe; the rolls sound tasty. Has anyone tried substituting whole wheat flour for some of the all-purpose? If so, how much would be acceptable?
Posie (. November 10, 2015
Definitely would work! I usually suggest, when playing around with whole wheat, to start by substituting 1/4 of the AP flour for whole-wheat and seeing how you like it.
Ashley R. November 9, 2015
Do these freeze well? Would you bake and then freeze? These would be a great addition to Thanksgiving dinner, but because of my schedule, making them the day before (or even 2 or 3 days before) is not an option.
JOEY November 10, 2015
Maureen, could you be more specific? Do you mean that you bake and then freeze yours a week before? If so, what is your technique for thaw and reheat? Thanks!
Maureen M. November 10, 2015
Yes, they are fully baked before freezing. I just let them thaw while the turkey cooks and then warm them in the oven just for a few minutes before serving
Ashley R. November 10, 2015
Thank you so much, Maureen! I am definitely going to make this happen for Thanksgiving!
Maureen M. November 8, 2015
I've been making James Beard's version of these for over 40 years - and they are still the only way to get my kids - and now grandkids to eat sweet potatoes - but also because they are sooo good!
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