Sunday, September 26, 2010

Sweet Potato Cinnamon will never look at a sweet potato the same way again.

Autumn has officially arrived, even if the temperatures outside say otherwise. I came across a recipe online the other day which incorporated one of my favorite side dishes and breakfast foods, sweet potatoes and cinnamon rolls.

This is an excellent recipe and gives you delicious, fluffy cinnamon rolls that are gooey and will leave you wanting more. If you are wondering if they taste like mashed sweet potatoes, the answer is...not even slightly. These have a great flavor and remain moist.

Here are the ingredients:

2 envelopes active dry yeast
1/2 cup warm water
1 teaspoon sugar
4 cups all-purpose flour
1 cup mashed sweet potatoes
1 egg, lightly beaten
1 cup buttermilk
1/2 cup sugar
1/4 cup melted butter
1 tablespoon grated orange zest
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda

3/4 cup melted butter
2 cups light brown sugar, packed
1 cup chopped toasted pecans
2 tablespoons ground cinnamon
Extra Melted Butter, set aside (about 1/4 cup)

2 cups confectioners sugar
1/2 teaspoon vanilla extract

Take the yeast, warm water, and sugar and stir together until bubbles being to form. Let stand 5 minutes.

In a large bowl, pour the yeast mixture and 1/2 cup flour, and mix together with electric mixer. Add mashed potatoes, egg, buttermilk, sugar, butter, orange zest, cinnamon, salt, and soda, and mix together with mixer. Next, using a large spoon, incorporate 4 cups flour to the mixture, and stir until dough forms, coming together to hold a shape. Dough will be very sticky.

Place dough in a large bowl coated with cooking spray. Cover with a damp towel and either place in refrigerator overnight to rise or let stand in a warm place for 1 hour until doubled in bulk.

While dough is rising, mix all of the ingredients for the filling together until well blended.

Flour surface of a large area of counter top, and with dough still in the bowl, punch down. Turn dough out onto the well floured surface; roll into an 18- x 10-inch rectangle. Next, take the extra melted butter that you sat aside and spread it evenly onto the dough. Next, spread evenly with the filling leaving a 1-inch border. Roll up the dough, jelly-roll fashion, starting at 1 long side. Cut into 1 1/2-inch slices, and arrange in a lightly greased 13- x 9-inch pan. Cover with plastic wrap, and let rise in a warm place for about 30 minutes.

Bake rolls at 400 degrees for 15 to 18 minutes or until lightly browned and wooden pick inserted in center comes out clean.

Allow rolls to cool slightly. While rolls are cooling, this is the perfect time to make the icing. In a bowl, combine powdered sugar and the vanilla extract, gradually add the milk a teaspoon at a time until icing is to a pouring consistency. Once the rolls have cooled, drizzle the icing over the top.

This recipe is a little more involved than the others and does take awhile to finish. But, trust me on this is definitely WORTH the wait!! Enjoy!

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