Sweet Potato Cinnamon Rolls

My grandma and her husband are visiting for a few days, to see my mom. I didn't know they were coming, so it was a surprise to see them walk through the door. They rang the doorbell a couple of times, but I just thought it was UPS.
Her husband smacked his car door into my parent's car and didn't even notice. I did.

They brought all of these bags that are lined up on the living room floor: Wal Mart bags filled with various things.
She gave me a basket from Mexico that I'm supposed to keep my sewing items in. Except... I don't sew.
Ohhhh, grandma! If it weren't for you, I wouldn't know what a davenport was. (Hey-did you know there's a Davenport University? I want to go there. Sounds like my kind of school. I wonder if you sit on couches while you learn? Maybe each student has their own couch on wheels, and then you just wheel yourself around to each class. Fabulous is what that is)

Other grandmaisms:
Icebox=Refrigerator
Breakfast food=Cereal

Ohhh, grandma! I love ya.


Sweet Potato Cinnamon Rolls are great for entertaining your guests. Pop these in the oven in the morning, and your company will swear they're at the Holiday Inn Express continental breakfast bar.
The dough is made out of mashed sweet potato, the filling is made with toasted pecans, plump raisins, brown sugar, and cinnamon, and the glaze is made out of maple syrup, brown sugar, and butter.
These are very, very good. I'll make these again, for sure. I didn't think they were that hard to make, either.

Today my 16 year old sister is starting her first job...at the place where I work! I'm excited we get to work together. Now, I won't be so lonely.

Sweet Potato Cinnamon Rolls (Recipe by Emiline)

Ingredients:
1/2 teaspoon granulated sugar, plus an additional 1/4 cup
1/4 cup warm water (100 to 110 degrees F)
1 tablespoon active dry yeast
3/4 cup finely mashed cooked sweet potato
1/2 cup whole milk
2 tablespoons unsalted butter, melted
1 large egg, lightly beaten
3/4 teaspoon salt
2 1/2 -3 cups all-purpose flour

Filling:
6 tablespoons chilled unsalted butter, cut into small pieces
1 cup firmly packed brown sugar
1/2 cup finely chopped pecans, toasted*
1/3 cup jumbo raisins, soaked in hot water
1 tablespoon ground cinnamon

Glaze:
2 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
2 tablespoons pure maple syrup
1/4 cup whole milk
3/4 teaspoon pure vanilla extract

Directions:
Stir together 1/2 teaspoon sugar in warm water, in bowl of mixer. Sprinkle yeast over water and mix; let stand 8 minutes until foamy. Add the additional 1/4 cup sugar, sweet potato, 1/2 cup milk, 2 tablespoons melted butter, egg, and salt to mixing bowl and mix with dough hook, on low speed, until just combined. Add 2 1/2 cups flour, and mix on medium speed for 8-10 minutes, until elastic, adding the additional 1/2 cup flour, if necessary. Dough should be sticky, but pull away from the bowl.

Pat dough into a ball, and lightly dust with flour. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place, 1 hour to 1 hour and 30 minutes or until doubled in bulk.

Meanwhile, prepare the filling. Stir together 6 tablespoons butter pieces, 1 cup brown sugar, pecans, raisins, and cinnamon, until well combined.

Grease a 13x9-inch baking dish.
Punch dough down; turn dough out onto a lightly floured surface, and roll into a large rectangle, with a 1/4-inch thickness, using a rolling pin. Spread evenly with filling, leaving a 1-inch border. Roll up dough, jelly-roll fashion. Trim off ends, cut into 12 equal slices, and line up in baking dish. Cover with plastic wrap, and let rise in a warm place for 30 minutes.

Meanwhile, prepare the glaze. Melt 2 tablespoons butter in a small saucepan, over medium heat. Stir in 1/2 cup brown sugar, maple syrup, and 1/4 cup milk, until well combined, and bring mixture to a boil; remove pan from heat, and whisk in vanilla.

Preheat oven to 400 degrees F.
Remove plastic wrap from baking dish, and bake rolls for 10 minutes. Remove rolls from oven; drizzle glaze evenly over rolls.

Return rolls to oven, bake for 5 minutes, or until lightly browned. Cover with foil, and bake an additional 5 minutes.
Cool for 15 minutes before serving.

*To toast pecans, place in a dry skillet, over medium heat. Cook for 5-6 minutes, stirring often, until lightly browned and fragrant; cool.

Yield: 12 cinnamon rolls