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Sweet potato rolls recipe?

chowser Nov 21, 2007 03:07 AM

I've gone over our Thanksgiving menu and decided we have too many dishes, especially since some of my inlaws just told me that they're bringing some sides. I'm going to combine the sweet potatoes with the rollls and make sweet potato rolls. I've looked online and there are so many to choose from. Does anyone have a recipe they recommend? Thanks.

  1. AnneInMpls Nov 21, 2007 09:36 AM

    These sweet potato crescent rolls with dried cherries are fabulous. I'm just about to start making mine, except I think I'll use dried cranberries this year.

    http://www.epicurious.com/recipes/rec...

    Anne

    2 Replies
    1. re: AnneInMpls
      alex8alot Nov 21, 2007 10:11 AM

      wow, those sound really good too.
      just so you know, I made 14 very large rolls with adam's recipe. they're so good though that there are only 8 left after the midnight pantry raid.

      1. re: AnneInMpls
        chowser Nov 21, 2007 11:18 AM

        Thanks--I saw that and seriously considered it but my in-laws like simpler flavors and no dried fruit. I'm even wondering how sweet potato rolls will go over since they're used to my plain white ones. I will try them for ourselves, though--all the more for us!

      2. p
        Phoebe Nov 21, 2007 05:14 AM

        I have a recipe for sweet potato biscuits (not rolls) that I got from a local restaurant years ago. They've been serving them here in the south for 20+ years.

        Sweet Potato Biscuits
        1lb. cooked sweet potatoes (steamed or boiled)
        1 cup light brown sugar
        1/4 cup water
        2 1/4 cup Bisquick (or any biscuit mix)

        Cool and peel sweet potatoes. Mix in remaining ingredients. (The mixture will be moister than regular biscuits.) Flour surface. It also helps to flour your hands! Roll biscuit mixture to 1/2 inch thickness. Cut with a 2 1/2 inch cutter. Place on greased sheet pan. Bake in preheated oven at 350* for 16 to 18 minutes. Because of the moisture in the mix, these biscuits do not rise as much as regular biscuits. Enjoy!!!

        5 Replies
        1. re: Phoebe
          chowser Nov 21, 2007 08:50 AM

          I didn't think of biscuits but I'll keep them in mind for Christmas. I want to bake them today and heat tomorrow so I think yeast rolls will work better. But, we're hosting Christmas brunch, too, so these will work then. Thanks!

          1. re: chowser
            alex8alot Nov 21, 2007 09:00 AM

            As I was eating these ysterday, I was wishing that I had some ham in the oven. THe deli stuff just doesn't cut it for me. Here you go:

            1.5 cups of scalded milk
            To the milk, add:
            3/4 cups of sugar
            1/2 cup of butter
            1 cup of squash puree

            Once it has cooled a bit, add:
            2 pkg yeast
            Let proof a bit.

            Stir in:
            2 tsp of salt and 3 cups of flour to make a soft batter.

            Knead until elastic, adding more flour as you go (adam's recipe called for 6 or 7, but I only ended up using 5)

            Cover and let rise until doubled.
            PUnch down, form into rolls, let rise again and bake.
            NOw he didn't include a temp, so I tried 400 at first, but it was too high. I used an egg wash and the tops turned a little too brown for my liking. Maybe 375, or no egg wash? It only took about 20 minutes.

            here is the original post http://www.chowhound.com/topics/385667

            Happy thanksgiving!

            1. re: alex8alot
              chowser Nov 21, 2007 11:17 AM

              Thanks for posting it. It sounds perfect--do you use regular all purpose flour or bread flour?

              1. re: chowser
                alex8alot Nov 21, 2007 11:25 AM

                hi, I just used organic all purpose. I'm no professional baker so I don't know anything about the protein content of flour, so I don't know if the brand makes a difference?

                I don't think that your in-laws will be too shellshocked ;) They are really mild, chewy and tender. I love them, as does my two year old.

                1. re: alex8alot
                  chowser Nov 21, 2007 11:30 AM

                  Okay, as soon as I can peel myself off the computer, I'll be making these.;-)

        2. alex8alot Nov 21, 2007 04:06 AM

          Just today I made the squash rolls that another adam from this site gave out a while back. They turned out great! His instructions were a little vague, so I borrowed a bit from another recpie on epicurious. I used a puree sweet squash (like kabocha), so quite like a sweet potato. They were a little on the sweet side, but you could cut the sugar. If this sounds like it would fit the bill, I could post the recipe.

          1 Reply
          1. re: alex8alot
            chowser Nov 21, 2007 04:17 AM

            That sounds good--sweet is fine because we're having ham. If you have time (I know we're all short on time before Thanksgiving), I'd love the recipe. Thanks!

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