Sweet Potato Sticky Buns Recipes

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
• Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
• Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
• Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
• Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
• Bake in the preheated oven until browned, about 15 minutes.

Steps:

• Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
• Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
• Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
• Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
• Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
• Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
• Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
• Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

Steps:

• Remove the yams and syrup from the can. Mash the yams in a small bowl using a fork and set aside. (This will be about 1 cup.) Place 1/2 cup of the yam syrup into a large mixing bowl. Add the milk, brown sugar and yeast. Stir and let set a couple of minutes. To this mixture add 2 tablespoons of butter, pumpkin pie spice, vanilla, salt, and the 1 cup of mashed sweet potatoes. Stir all ingredients together using a baker's bread whisk or heavy spoon. Add 1 cup of flour and mix inches Add the second cup of flour and mix. The flour should now be added in 1/4 cup increments until the dough pulls together as a ball. Flour a work surface and remove the dough ball from the bowl.
• Gently knead the dough with a fold down toward you, push back with the heels of your hand type motion, carefully folding and flipping the dough for about 6 to 8 minutes or until it is satiny and a depressed finger spot springs back. Clean out the mixing bowl and grease it with the remaining melted butter. Rub some of the melted butter on the top of the dough; cover the bowl with plastic wrap. Allow to sit in a warm place for 1 1/2 hours or until double in bulk.
• Remove the dough from the bowl and place again on a lightly floured surface. Allow to rest while you make the glaze and filling.
• To make the glaze and prepare the pan: with a pastry brush grease the inside of a 9x10-inch round or square baking pan using 1 tablespoon of the melted butter. Combine the rest of the ingredients in a small bowl and cover the bottom of the prepared pan and spread out across a bit up the sides.
• To make the filling, combine the pecans, brown sugar, and spice in a small bowl. Roll the dough out to a 12x12-inch rectangle. Brush the dough with the melted butter. Spread the praline filling evenly across the dough. Roll up jellyroll style so that you end with a 12-inch roll. Slice the roll into 12 even pieces. (The easiest way is to cut the dough in half, and those in half again - and then in thirds.) Place the cut rolls into the prepared pan, so that the swirl of filling is visible on top. (They can also be refrigerated at this point until ready to bake.) Allow the rolls to rise and become "puffy" before baking. This step is important to achieve a light texture on the finished rolls.
• Place in oven, turn oven to 350ºF and bake 30 to 35 minutes. Remove from oven, allow to cool for 2 minutes, cover with a large platter, and flip pan over so the sticky buns are now sticky side-up. Enjoy! Chef's Note: Use caution when flipping the cooked sticky buns over because the filling and syrup are extremely hot. If the buns don't come out of the pan easily simply place in a warm oven to remelt the glaze and the buns should fall right out.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
• Bake 40 minutes in the preheated oven.