Wednesday, November 21, 2007

Sweet-Potato Rolls Recipe

I cannot find Martha's recipe on line so I will post it here for those who requested it. I will put up photos tomorrow after they are made! I have been busy today making pies. I actually had to make ANOTHER trip to Sam's Club for heavy whipping cream this afternoon! So far we have three pumpkin, one coconut cream and one cranberry-eggnog tart made with a chocolate mousse pie and a lemon-meringue tart yet to go tonight. Have a very Happy Thanksgiving!!

1/4 cup warm water
1 envelope active dry yeast
1 cup milk
1/3 cup unsalted butter
1/2 cup sugar
1 1/2 Tablespoons coarse salt
1 teaspoon ground cardamom
2 cups cooked sweet potatoes (I use the light brown skinned ones)
1 t, fresh lemon juice
1 large egg slightly beaten
7 cups sifted all-purpose flour
softened butter for the bowl, melted butter for brushing

place warm water in small bowl, sprinkle with yeast and let sit until foamy - about seven minutes. In small saucepan heat milk over med. heat until it begins to steam and bubble around the sides. Remove from heat and add butter - stir until melted. Stir in sugar, salt and cardamom. Let cool slightly. Combine sweet potatoes and lemon juice in the bowl of an electric mixture fitted with the paddle attachment. Beat until smooth. Beat in egg, milk and yeast mixture until smooth. Switch to dough hook and add flour, one cup at at time beating until a stiff dough forms. Continue kneading on med. until smooth - about 8 minutes. The dough wills till be slightly sticky. Transfer dough to large buttered bowl, cover with towel and let rise until doubled - about one hour. Preheat over to 400. Punch down dough, turn it out and knead until smooth. Cut into 20 equal pieces and form into balls. Place on silpat lined baking sheets let rise covered until doubled in bulk. Using kitchen sheers, cut an x onto the top of each roll. Brush with melted butter. Bake for 20 minutes or until golden rotating pan halfway through.

Here are some pumpkin pies to get you in the Thanksgiving mood. Why yes, that is snow in the photo. I had to take them outside to get a decent photo. So you caught me; I have still not read the instruction manual to my camera. Maybe next week?


  1. And just how many people will be coming for dessert? It all sounds so yummy! Happy Thanksgiving

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  3. Thanks for posting the sweet potato roll recipe! That Cranberry Eggnog Tart sounds delicious too! Let us know how everyone likes it. Sounds like you have tons of food, I hope you guys can eat it all.
    Do you have an Aunt Barb too?!
    Have a wonderful Thanksgiving!

  4. You're a food Goddess! Thanks for the recipe. I made it once so far and it didn't have the wow factor that it did over Thanksgiving. First batch in the oven was completely burnt after 20 minutes. The second was good with less time, but lacked the soft light texture of yours. I'll have to keep trying. Oh, and I think the 1 1/2 salt may be tsp instead of tablespoons.