SWEET POTATO CINNAMON BREAD
My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 4 loaves (6 slices each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts., Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 299 calories, Fat 10g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 236mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO ROLLS
This recipe uses a convenient bread machine to create a batch of home-style rolls. They're wonderful served warm with honey and butter. -Peggy Burdick, Burlington, Michigan
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide into 30 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts :
QUICK SWEET POTATO CINNAMON ROLLS
Need another use for your sweet potatoes? Want to make something sweet & special for the holidays that doesn't take a lot of time? Try these out.
Provided by Rachel-Snachel
Categories Breads
Time 35m
Yield 20 rolls
Number Of Ingredients 13
Steps:
- For dough: Combine sweet potato, 9 tablespoons melted butter, and 1/2 cup milk. Stir in the flour,1/4 cup sugar, baking powder, and salt. Mix until well blended.
- When a soft dough forms, roll the dough onto a floured surface. Form the dough into a 12 x 15 inch rectangle.
- In a small boewl, combine the 6 tablespoons of melted butter, raisins, and cinnamon. Sprinkle the filling mixture over the dough. Roll dough lengthwise, pinching the seams together.
- Cut dough into 3/4 inch slices and place close together in greased baking pan.
- Bake until golden brown at 425 degrees for 15-20 minutes.
- While rolls are baking, make the glaze. In a small bowl, combine the powdered sugar, 2 tablspoons milk, and vanilla extract until smooth.
- When the rolls are done, remove them from the oven. Immediately spoon the glaze over the rolls. Serve hot. (Makes 20 rolls.).
Nutrition Facts : Calories 217.3, Fat 9.1, SaturatedFat 5.7, Cholesterol 24, Sodium 694.6, Carbohydrate 32.8, Fiber 1.2, Sugar 16.1, Protein 2.4
SWEET POTATO ROLLS
A flavorful roll, good with hearty soups and stews.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 18
Number Of Ingredients 8
Steps:
- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too 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 longer.
- Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 23.2 g, Cholesterol 20.7 mg, Fat 2.7 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 168.7 mg, Sugar 3.3 g
SWEET POTATO CINNAMON ROLLS
Grand Prize Winner from a Southern Living Magazine contest. Tender, gooey, and sweet--these rolls hit the spot and are worth the extra effort.
Provided by Dragonfly AZ
Categories Yeast Breads
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 21
Steps:
- Dough: (Using ABM).
- Make sure the potatoes are smoothly mashed. Combine all ingredients, in order listed, into pan of bread maker. Run dough cycle.
- (By Hand).
- Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
- Stir in egg, buttermilk, sugar and melted butter.
- Mix baking soda into 1 cup flour. Stir mixture into liquids.
- Stir in orange zest.
- Stir in 3 1/2 cups flour.
- Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
- Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled.
- While dough is rising, make filling by combining the ingredients.
- When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle.
- Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
- Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes.
- Bake rolls at 400 for 10 minutes.
- While baking, make glaze: Stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
- After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
- Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
- Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
- Let cool for about 20 minutes, then serve warm.
Nutrition Facts : Calories 752.3, Fat 24.5, SaturatedFat 14.8, Cholesterol 80.7, Sodium 696.2, Carbohydrate 126.8, Fiber 4.6, Sugar 68.3, Protein 10.3
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- To make the dough: In the bowl of a stand mixer, whisk together the water, sugar, buttermilk, potato purée, eggs, and butter.
- Attach the mixer’s dough hook. Set the mixer speed to low and stir in the lesser amount of flour (5 1/2 cups, 660g), the salt, and the yeast.
- Increase the speed to medium-low and knead the dough until it completely pulls away from the sides of the bowl, incorporating more flour (if necessary) a tablespoon or two at a time every 30 to 60 seconds.
- Increase the speed to medium-high and knead until the dough forms a smooth, elastic ball, about 5 minutes.
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