I'm a little sad that this will be my last sweet potato post for awhile. They are such a great year round treat and so very versatile. Alas, my family has turned a bright shade of orange and, since they don't want to risk being poster children for bad tanning products.... I bid farewell. But not before I share my last hurrah:
Sweet Potato Cinnamon Rolls with Orange Cream Cheese Icing
3/4 cup milk
1/4 cup butter
2 tablespoons sugar
2 1/4 teaspoons yeast (1 package)
3-3 1/2 cups flour (I used bread flour)
1/2 cup cooked, mashed sweet potatoes
1/2 teaspoon cardamom
1/2 teaspoon salt
1 tablespoon grated orange peel
1/2 cup butter, softened
1 cup brown sugar
1/2 tablespoon cinnamon
3 tablespoons cooked, mashed sweet potatoes
4 oz. cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla
2 tablespoons fresh orange juice
1 tablespoon grated orange peel
2 - 2 1/2 cups powdered sugar
Combine the milk and butter in a measuring cup and microwave for about 45 seconds on high or until the temperature is 110 ° F. (bathwater warm). If it gets too hot, just let it cool for a few minutes. Pour into a large mixing bowl and stir in the sugar and then the yeast. Let this mixture stand for about 5 minutes, or until it begins to foam.
Add two cups of the flour, sweet potatoes, cardamom, salt, and orange peel to the yeast mixture and beat well. Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, add 3 cups of the flour right away and just use the dough hook on your mixer to knead the dough for about five minutes).
I love the orange color of the dough...this is going to be so good!
Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, in a small bowl, mix together the softened butter, brown sugar, cinnamon and 3 tablespoons sweet potatoes.
Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat). Spread the dough with the cinnamon/sugar mixture. Roll up the dough and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise until doubled.
If you look closely, you can see the flecks of orange peel.
My filling got a little warm and melty. I was a bit concerned that I made too much, or that I should have chilled it......
.......and it was a little messy getting the rolls cut (I used the dental floss method), but it was all good in the end. Next time I may chill the dough for a bit before slicing, but there was just enough filling to make a nice gooey roll.
Bake at 375 ° F. for 25 to 30 minutes or until browned. Remove from oven and frost while warm.
For icing, combine cream cheese, butter, vanilla, orange juice and orange peel in a medium sized bowl. Beat well with a hand mixer. Slowly beat in enough of the powdered sugar to make the desired consistency.
I think the best part of making these with sweet potatoes is that they didn't dry out right away.
And there you have it: warm, gooey, soft, and sweet....with a hint of orange and a subtle sweet potato taste. My husband snarfed up two of them immediately. I think the recipe is a keeper.....