Before I get distracted by my next sewing project, I thought I’d share this recipe I tried yesterday. These sweet potato buns were delicious and the sweet potatoes made them nutritious. The recipe came from a website (https://twogreenpeas) that even had pictures of the process.
A few of the instructions weren’t clear to me, so I revised the recipe to suit the way I bake bread. Here is my revised recipe:
The preliminary step for this recipe is to peel, cube, cook, mash and cool a sweet potato. If you’re baking sweet potatoes, do an extra one and you’re good to go.
The original recipe started with making the sponge and then cooking the sweet potato. So, I did that. However, after peeling, cubing, cooking and mashing the sweet potato it was too hot to add to the yeast mixture. It needed 20 minutes in the refrigerator which meant the sponge was left sitting too long.
So, starting from scratch, I recommend you get the mashed sweet potato done first before starting the sponge.
Prepping the Sweet Potato
Make the Sponge
The buns could be made larger for sandwiches. It is a delicate bun and might not hold together for a sandwich. Give it a try and let me know! Enjoy!
Please comment or email me directly at marykisner@comcast.net.
These look delicious! I’m going to try making them myself this week. Thank you for sharing. : )
Just a note…they are really tasty cut in half and toasted with a drizzle of maple syrup on them. Could count as dessert!
I made the rolls this afternoon and they are delicious as well as easy to make. I will definitely keep this receipe for future baking. Thank you for sharing it!