Somebody mentioned sweet potatoes here and it got me thinking of this recipe... How cooking is 90% inspiration and 10% perspiration. LOL
One thing about cooking, every once in a while you say WHY NOT and maybe, just maybe you get lucky with a new idea. Hopefully this is one of those GOOD ideas. On the way to the movies I said to myself (SELF,) why not replace mashed potatoes with mashed sweet potatos when you make potato rolls...
After doing the potato rolls a couple times I found that if you stash some of the dough in a floured zipper bag in the fridge for 5 days or so and then bake them off they really are very, very good... Anyway I digress. After the movie I went to my favorite cheap mexican produce store on Route 9 and got about 4 pounds of sweet potatoes... I took two big ones and washed them real good, patted them dry with a paper towel, ripped a large piece of aluminum foil and laid it in a cast iron skillet - I rubbed EVO on the sweet potatoes, sealed them up in the foil and baked them off for about 90 minutes in a 400 degree oven. I let them cool, peeled and mashed them and proceeded to make this dough...
Mis en place
1 1/2 Tsp. dry yeast
1/2 c. lukewarm water
2/3 c. shortening
1 tsp. salt
1/2 c. sugar
2 c. mashed SWEET potatoes
1/2 Tsp. fresh grated nutmeg
1 c. scalded milk
6 to 8 c. flour
Mash sweet potatoes, add shortening, sugar, salt and eggs, cream into the potatoes well. Dissolve yeast in lukewarm water, add to lukewarm milk, then add to potato mixture.
Add sifted flour to make a stiff dough. Toss on floured board and knead well.
Put into large bowl, cover with plastic wrap and let rise to double in bulk, about 2 hours. Knead lightly. Rub over top with melted butter, place in casserole, cover tightly with plastic wrap and place in refrigerator until ready to bake. Let dough rest refrigerated at least a couple hours. Unused dough can be kept for a week in a big plastic zipper bag.
About 1 1/2 hours before baking time, pinch off dough, shape into rolls as desired, spread out your rolls evenly on a parchment lined baking pan, cover with plastic wrap, and let rise until light - about 90 minutes works best. Brush tops with a little melted butter and bake in 375 degree oven for 15 - 20 minutes until lightly golden and done. Enjoy
Postscript: these turned out quite nicely, I'm gonna have to pull the last of the pulled pork out of the freezer to try these on...
below are the regular potato rolls...
Do not be afraid nor dismayed because of this great multitude,
for the battle is not yours, but Gods. 2 Chronicles 20:15