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    You are in: Home / Recipes / Sweet Potato Cloverleaf Rolls Recipe
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    Sweet Potato Cloverleaf Rolls

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    DrGaellon's Note:

    These rolls are faintly sweet from the sweet potato puree. Adapted from a recipe in Lyniece North Talmadge's _The Sweet Potato Cookbook_, as published by Caroline Russock at

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    Units: US | Metric


    1. 1
      Place cubed sweet potato in a small saucepan and cover with water by 1". Bring to a boil, reduce to a simmer and cook 15-20 minutes, until sweet potato is tender. Drain, reserving 1/4 cup of cooking water. Puree sweet potato.
    2. 2
      Combine 1/2 c sweet potato puree, dry milk, brown sugar, butter and salt in bowl of stand mixer with paddle attachment. Mix until combined. Add flour and yeast and mix on low until incorporated. Switch to dough hook and knead on medium-high speed 5-7 minutes until smooth, elastic and not sticky. Transfer to an oiled bowl and cover with plastic wrap. Let rise until doubled in volume, 90-120 minutes.
    3. 3
      Spray 9 moles of a standard muffin tin with non-stick spray. Divide dough into 9 equal pieces. Divide each piece into 3, and roll each into a small ball. Drop 3 balls into each hole of the muffin tin. Cover with plastic wrap and let rise until doubled in volume, 30-40 minutes.
    4. 4
      Preheat oven to 375°F Brush tops of balls with milk. Bake 20-25 minutes until lightly browned and hollow-sounding when tapped. Serve warm (may be reheated to serve if made ahead).

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    Nutritional Facts for Sweet Potato Cloverleaf Rolls

    Serving Size: 1 (59 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 186.4
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 2.9 g
    Cholesterol 14.1 mg
    Sodium 135.2 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 1.2 g
    Sugars 6.3 g
    Protein 5.2 g

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