By Chipfo on October 25, 2007
Photo by Chipfo
Photo by Chipfo
"This makes a slightly sweet dinner roll with a little texture and color, I love them, you can't really taste sweet potatoes but people will ponder on how they were made, perfect for Thanksgiving or Christmas. This recipe is not beginner friendly, the amount of flour to use will greatly depend on the size of the potato and how soft you let it cook, I use a pretty big sweet potato and I let it cook until pretty soft so it will blend in better so I use just about all of the flour recommended."
Serving Size: 1 (43 g)
Servings Per Recipe: 20
"We were given a gift of a huge box of sweet potatoes by a friend of mine who lives on a kibbutz, and I've been making sweet potato everything, soup, mash, even cottage pie. Last night we tried these rolls, although the kids insist they are muffins. I like the fact that the recipe uses yeast. The only change I made was to use soy milk so these wouldn't be dairy. I made these in my slightly-large silicon muffin cups, so I got only 16 rolls (muffins) out of the batch. I served these up last night with some Recipe #15580 and an Israeli salad drizzled with tehina. A very colorful and delicious meal! Thanks for the recipe, I will be making this often!"
"I made these rolls for Thanksgiving this year and they are delicious! You definitely can't tell that they have sweet potato in them. They were not that difficult to make. I had already baked a couple of sweet potatoes so I didn't have potato liquid to dissolve the yeast in. I just used warm water. Instead of heating milk on the stove, I used powdered milk dissolved in very warm water. I doubled the recipe and ended up with two muffin tins plus about 9 extra rolls. The whole family loves them and I will make again for sure!"