We had a massive sweet potato on hand that we had picked up before Christmas to make some pie. Now, after Christmas we are pretty much tired of desserts, so I decided to make some sweet potato dinner rolls out of it. For the first batch I tried, I used the recipe here, as written. They were good, but at 4 oz a roll, were a little too big for what we were looking for. The buttermilk also added a slightly jarring note that I think detracted from the sweet potato flavor (I love buttermilk rolls, but not with my sweet potato). Today I threw another batch together with the remainder of the mashed sweet potato. I based it on the same recipe, but made a few changes.
1 cup mashed sweet potato
1/2 cup sugar
1 stick butter, melted
2 cups milk
5 tsp yeast
2 1/2 tsp salt
6-7 cups bread flour, as needed
Mix all ingredients except the flour in the bowl of a stand mixer. Add the flour 1 cup at a time until smooth, and soft. Knead for a few minutes by hand (the dough is soft, but shouldn’t be sticky). Let rise until doubled twice, punching down each time. Preheat oven to 375 degrees. Portion out 3 oz pieces of the dough, and knead into rolls. Place in a buttered lasagna pan, or whatever your preferred roll baking device is, and bake for 20-25 minutes, until golden brown on top.
This batch is tastier than the first, and will definitely be repeated.