Sweet Potato Dinner Rolls


Do your kids always eat all their vegetables? Do they always tend to eat whatever has the most carbs? {Okay, this last one might not just be the kids.} Well, this is exactly what happens at my house. It’s so funny how they can eat the bread/rolls {more than what I would have thought humanly possible} and then as soon as they are told to eat something with a little more nutritional value they are full. Now the joke is on them! All they see is a roll, but inside is sweet potato puree. So

1 pkg. active dry yeast (or 2 1/4 tsp yeast)
1/2 cup warm water
4 TBLS white sugar
1 1/2 cups canned sweet potato puree
3 TBLS butter
1 tsp. salt
2 eggs, slightly beaten
3 cups flour +additional
additional 1/4 cup butter (optional)
Dissolve yeast, warm water and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes or until foamy. Add remaining sugar, sweet potato, butter, salt, and eggs. Stir to mix well. Stir in 3 cups of flour. Knead, using a dough hook or by hand, 2-3 minutes. Adding just enough more flour to prevent sticking (I added another 1/3 cup flour). Do not knead top heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or until doubled in size. Punch down, and allow dough to rest 2 minutes. Divide in half. Roll each half into a 12 inch circle. Butter entire top and cut into 8ths. Starting with the wider side roll up just like a crescent roll. Place on a greased cookie sheet and let rise until doubled in size. Bake at 375 for 15-20 minutes. *Makes 16 large rolls.


6% DV

3% DV

1% DV

2% DV

2% DV