Today I wanted to share a couple of my new-favorite recipes I discovered this past week. Knowing me and my love for sweet potatoes, you are probably not surprised they both have that as their common denominator. I hope you enjoy them and have a wonderful month celebrating this Christmas season.
I love rolls and I love sweet potatoes so when my neighbor introduced me to this recipe it was a no brainer-of course I would love them! These rolls were perfect to eat our leftover turkey on as sandwiches. The sweet potato flavor is not very strong but it ads a pretty orange color to the rolls and a hint of sweetness. A great way to add some vitamins into a normally all white carb filled roll. Loved them!
- 2 packages (4 1/2 teaspoons) active dry yeast
- 1 cup warm milk (about 110 degrees)
- 2 large room temperature eggs, beaten
- 1 1/2 cup sweet potato puree
- 6 tablespoons melted butter
- 6 - 7 cups (approximately) All-Purpose Flour
- 1/3 cup sugar
- 1 tablespoon salt
- Stir yeast into the milk and soften in a large bowl. Allow to rest for 5 minutes before stirring to combine. In the bowl of a stand mixer, whisk the eggs, sweet potato puree, butter,
- sugar and salt together. Add the yeast mixture and whisk until combined.
- Using the paddle attachment for your stand mixer, add 3 cups of flour
- - 1 cup at a time - until a thick dough begins to form. When the dough
- begins to thicken you will need to switch to the dough hook attachment.
- Slowly add the rest of the flour, a bit at a time, until the dough is stiff enough to knead. Because each cup of flour measures differently, it is important to focus on the feel of the dough. Begin with 3 cups of flour and increase if necessary.mTurn dough out onto a floured surface. Continue to knead, adding flour as necessary, until you have a smooth, elastic dough. The dough
- should not feel tough or dry, but rather soft and pliable (but not sticky).
- Place the dough into a greased bowl. Turn the dough in the bowl to coat the entire ball of dough with oil.
- Cover with plastic wrap and rise until doubled in bulk, for 1 - 2 hours.
- Preheat oven to 400 degrees F. Line 2-3 baking sheets with parchment
- paper. Divide the dough in thirds . Then divide each third into 6-8,
- depending on how small you would like your rolls. (Note: Alternatively,
- you can bake the rolls in greased round cake pans instead of on baking
- Roll each piece of dough to form smooth balls. Divide the rolls
- between the baking sheets and cover with plastic wrap. Allow rolls to
- rise for 20-30 minutes, then discard the plastic wrap.
- Cook the rolls in the 400 degree F preheated oven for 15-25 minutes,
- or until they are baked through and golden on top. Rotate the baking
- sheets halfway through baking if you cannot bake them all on the same
- If serving immediately, brush roll tops with melted butter.
- *Recipe from Good Life Eats --I added a little more sugar and salt but other than that, the recipe is the same 😉
Sweet potato pie…where have you been all my life? If you love pumpkin pie there is nothing not to love about this sweet potato pie. I kept having to have tastes of this sweet potato pie and then pumpkin to see which one I liked better. I have to say if I had to choose just one pie I would have to go with this sweet potato pie. The color was so vibrant and a pretty orange color it looked more appetizing to me than the pumpkin pie. The flavor and texture too, although a little more dense, was super sweet and smooth. Everything about this pie was awesome and I can guarantee next year this Sweet Potato Pie will be making a re-appearance at our Thanksgiving table.
*I used Paula Deen’s recipe and I only did two things differently from her recipe. I one and a halved the amount of the recipe and it filled one deep dish pie plate. I wanted a little thicker pie. I added 20-25 minutes onto the cooking time. Also, I topped the pie with whipped cream instead of the meringue topping. I’m sure both ways would be great but I am a sucker for real whipped cream.