Prep 20 mins
Cook 3 hrs
I made these the other night as hamburger rolls. Really nice flavor. Mine did not rise as much as the original recipe said it would, but I seem to have old yeast. (I hate that!) I split them and we ate falafal on them and then the next day I ate peanut butter and jelly on them. Really tasty. The original recipe comes from a neat little book called "Meatless Burgers" by Louise Hagler and calls for 2 tbsp. sweetner of your choice. I used the sucanat (unrefined cane sugar), but feel free to use whatever you choose. If you have leftover plain mashed sweet potato feel free to use 1 cup of that instead of prepping a sweet potato.
- 1 sweet potato
- 1⁄2 cup warm water
- 2 tablespoons sucanat
- 1⁄2 tablespoon yeast
- 2 tablespoons canola oil
- 1 teaspoon salt
- 1⁄2 cup quick-cooking oats
- 1 cup white flour
- 2 cups whole wheat pastry flour
- Peel the sweet potato and cut into chunks. Place in a pan and cover with cold water. Boil until soft. Drain and mash. Reserve 1 cup for this recipe and put the rest away for another time.
- Put the warm water in a large bowl. Mix in the sucanat (or other sweetner). Float the yeast on top of the water and let it sit until bubbly and foamy (about 5 minutes).
- To the yeast mixture add the sweet potatoes, oil, and salt. Use a mixer to beat this stuff together. Then beat in the oats and the 1 cup of white flour. Add the whole wheat pastry flour a little at a time, kneading until a smooth dough is formed.
- Spray a metal bowl with cooking spray and place the dough inside. Cover with a towel and let rise in a warm place until about doubled.
- Punch down and divide into 8 balls. Spray 2 cooking sheets with spray. Form the balls and them pat them flat (like roll shapes). Put them on the cookie sheets, cover with a towel, and let rise in a warm place until about doubled.
- Bake at 350 degrees for about 20 minutes or until just starting to brown.
Very good bread. Because of sweetener and additive allergies, I just about can't eat store-bought bread now, so I was looking for something to eat with sweets and savories alike. Three cheers for the versatile sweet potato! I had to have one straight out of the oven with butter -YUM. Then I consumed the rest with Kittencal's Meatballs and Pasta Sauce and some cheese for 3 days of office-lunch meatball subs. Didn't tire of them in the least! I only docked one star because I found the prep and rest times to be longer than the recipe stated and it was hard for me to tell by sight how done these were on my baking stone. I ended up with only one "extra-moist" one.
I made these for the Flour Power game. I tried to knead these in the mixer, but it didn't work, so I did it by hand. I had to add some more water bcz the dough was too dry. They don't rise as much bcz it's made of mostly whole wheat flour. I used whole wheat, not whole wheat pastry. I was taught that the pastry flour is used for items with baking powder and regular whole wheat for yeast items. Anyways, they came out a beautiful color and taste great. My photo got a little skewed, so if you go into the photos, you get a better representation!
This was a great recipe. It got our automatic 5 star DD (3) loved it. I had one medium sized sweet potato and I poked it and put it in the microwave then let it cool and then peeled and mashed it. I added about a T of water to it when I mashed it. The recipe turned out great. I made 10 dinner sized rolls and I ended up only being able to get it about 1 1/2 cups of wheat flour. Thanks for the great recipe. I will be adding these to my regular rotation.