Sweet Potato Rolls with Dried Cherries

I would have never thought to use cooked and mashed sweet potatoes to make a roll. And when I told family about the roll I was going to make, they all looked at me like I was a little crazy. Turns out I was not crazy at all, these rolls were fantastic, I ate two of them and looked forward to being able to eat more the next day. Plus my whole family enjoyed them as well.

Sweet Potato Rolls with Dried Cherries

Ingredients:

• 1 sweet potato, about 14-16 ounces
• 1 cup half and half
• 6 tablespoons packed light brown sugar
• 2 1/4 teaspoons active dry yeast
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon salt
• 3 1/4 cups all purpose flour
• 6 ounces dried cherries
• 1 egg, beaten

Directions:

1. Pierce the sweet potato in several places with a fork. Place in the microwave and cook on high for 7 minutes. Turn the sweet potato over and cook for about 7 more minutes or until the sweet potato is very tender.
2. Let the sweet potato cool to the touch and then cut in half and scoop the flesh from the potato and place in a bowl.
3. Mash the sweet potato flesh and transfer 3/4 cup to the bowl of a stand mixer fitted with the whisk attachment. Beat until the sweet potato is very smooth.
4. In a small saucepan heat the half and half and 1 tablespoon brown sugar over low heat until a thermometer reads between 105º F and 115º F.
5. Remove from the heat and sprinkle the yeast over top. Stir to mix well and let sit until the yeast dissolves and is slightly foamy, about 12 minutes.
6. Remove the whisk attachment and attach the dough hook. To the sweet potatoes add the remaining 5 tablespoons brown sugar, melted butter and salt. Mix until smooth and well blended. Add in the yeast mixture and mix until well blended.
7. Turn the mixer onto medium speed and add 1 cup flour and mix. Keep adding the flour 1 cup at a time and mixing. Beat the dough for 3 minutes, dough will be soft. Knead the dough for another 3 minutes adding more flour if the dough is too sticky. You want the dough to be smooth and elastic. Add in the dried cherries and mix just until incorporated.
8. Spray a large bowl with cooking spray. Gather the dough into a ball and place in the bowl turning once to coat. Cover the bowl with a clean kitchen towel and let rise until doubled in size, about 1 1/2 hours.
9. Line two large baking sheets with parchment paper sprayed with cooking spray or use a silpat.
10. Punch down the dough and place on a lightly floured surface. Divide the dough in half. Take one piece of dough and roll it into 12 inch diameter circle. If dough does not roll well and keeps on shrinking, let it rest for a little and then try again. Repeat with the reaming dough piece.
11. Cut the dough circles into 8 equal triangles. Starting at the wide end of the triangle roll up towards the point of the triangle. Brush point lightly with beaten egg and press to seal. Place the roll on the prepared baking sheet. Repeat with the remaining triangles, placing 8 rolls on each prepared baking sheet. Cover with clean kitchen towels and let rise until light and puffy, about 45 minutes.
12. Position one oven rack in the center of the oven and one in the top third of the oven. Preheat the oven to 400º F.
13. Brush the rolls with the beaten egg and bake for about 15 minutes, switching the baking sheets, top to bottom and bottom to top, halfway through the baking time. Bake until they are golden and sound hollow when tapped on the bottom.

Enjoy!!!

Notes:
You may cook the sweet potato in the oven instead of the microwave.

You may need more flour, to get the right consistency of the dough.

Dried cranberries may be substituted for the dried cherries.

Nutrition Facts
Servings 16
Amount Per Serving
Calories 204
Total Fat		4.9g
Saturated Fat		3g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		1.3g
Trans Fat		0g
Cholesterol		24.7g
Sodium		170.5g
Potassium		224.5g
Total Carbohydrates		34.3g
Dietary Fiber		2.1g
Sugars		10.4g
Protein		4.3g
Vitamin A 114.9% Vitamin C 8.9%
Calcium 3.3% Iron 6.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from epicurious.