I created this recipe because I am not really a fan of sweet potatoes! I don't like sweet things as part of the main meal so I avoid sweet potatoes for the most part. I don't dislike them exactly, I'd just rather they be in a pie than a side dish. This roll recipe uses sweet potatoes but in a decidedly savory way that is welcome at my table. —Rachel Rappaport
roasted sweet potato, mashed
butter, melted and cooled slightly
eggs, at room temperature
In This Recipe
In a large mixing bowl, sprinkle the yeast on the water. Using an electric mixer with a dough hook combine the yeast, water, butter, sugar, egg and sweet potato. Add the flour and mix on low until smooth. The mixture should become a sticky dough at this time but it shouldn't feel damp or look wet. If it does, mix in a small amount of flour.
Knead on a floured surface or in a stand mixer until smooth but still slightly sticky. Place the ball of dough in a buttered bowl. Cover with a tea towel or loose plastic wrap and let rise for about 45 minutes or until it doubles in size.
Preheat oven to 350. Remove dough from bowl and break into 10 even pieces. Roll each into a ball. Place in two 9 inch round cake pans that have been lightly sprayed with nonstick baking spray, forming a circle with one roll in the middle. Allow to rise for 20 minutes (longer is okay too).
Bake for 15 minutes or until fully cooked. Remove to a wire rack to cool for a minute then invert and pull apart to serve.