for the rolls:
4 cups flour
1 cup mashed roasted sweet potato
1/3 cup lukewarm water
1/4 cup butter, melted and cooled slightly
1/4 cup sugar
1/2 teaspoons salt
1 oz dry yeast
2 eggs, at room temperature
In a large mixing bowl, sprinkle the yeast on the water. Using an electric mixer with a dough hook combine the yeast, butter, water, 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.
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.
Oh my, these were good. I am honestly not a huge fan of sweet potatoes, they are just too, well, sweet for me to eat at a regular meal. Too dessert-y. However, everyone else I know likes them so I am always trying to find a new way to use them that everyone (including me!) can enjoy. These completely fit the bill. They were a lovely light orange color and tasted like sweet potatoes but were still firmly a savory dinner roll. They were great spread with butter along side dinner but I am imagining leftovers transformed into rolls for sandwiches. They were wonderfully light and fluffy but substantial enough to hold some serious filling.
Note: This is a really forgiving recipe. Letting it rise for longer than the times listed here is perfectly fine.