Sweet potato knots

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” ~ Julia Child

There are certain recipes that sound very promising, but somehow are never tried. These sweet potato rolls were one such recipe. It was given by a friend ages ago and was told it’s a must try, but I completely forgot about it. I recently stumbled upon it in my old recipe journal; a torn and frayed little piece of paper with a note scribbled on top of the paper- must try. 

Sweet potatoes are one of the richest sources of Vitamin A and this was such a novel use of the humble root. Luckily, I had some fresh yeast lying in the fridge begging to be used before it got spoilt. I am so glad I tried these, straight out of the oven they were a treat…..soft, slightly sweet, buttery and absolutely mouth watering.

These knots have a bare hint of sweetness in them. You can’t really taste the sweet potatoes but they have a slight yellowish – orange color owing to the root. Perfect with a cup of tea or coffee.

Sweet Potato Knots

2 tsp         Fresh yeast

½ C          Warm water

1 C           Boiled and mashed sweet potatoes

¼ C          Sugar

¼ C          Butter at room temp

1              Egg white or 1/2 slightly beaten egg

¾ tsp       Salt

3 – 3 ½ C  Flour

1. In a small bowl add warm water, some sugar and the yeast. Mix well and let it stand for 5-10 mins or till the mixture is frothy.

2. In another bowl mix together, mashed sweet potatoes, 3 cups flour, remaining sugar,  butter, egg, salt and the yeast mixture. Mix using a wooden spoon till it all comes together.

3. Bring it out on the work surface and using the heels of your hands stretch the dough and then fold it back and give it a quarter turn. The dough will be slightly sticky at this point but will eventually turn out fine.

You could add a little flour to the dough if its too sticky or simply grease your palms and the work surface. Knead for 8- 10 mins. 

4. Gather the dough together to form a smooth ball. Put it in a bowl and leave it covered with a damp kitchen towel or a cling film till it doubles in size.

5. Once doubled, gently punch the dough down out and divide it in 12-14 equal portions.

6. Shape each portion into a knot. Cover with a damp kitchen towel and leave on a lightly greased baking tray to rise till doubled.

7. Bake at 190 C for 12-14 mins.

 8. Bring the rolls out of the oven and brush with some melted butter.