I am excited today, because today’s recipe is the last one I’ve had saved in a draft form. For about 3 months I’ve had a stock pile of recipes I tried but needed to post. Today I am caught up!
That means I get to try new recipes. I currently have some mini blackberry upside down bundts chilling in my kitchen. And later today I am going to make a meringue roulade. A banoffee roulade to be exact and I am pumped to surprise my husband with it when he gets home because he loves banana.
These sweet potato rolls have amazing flavor! I think I made them back in like February. I occasionally get requests for nut-free options so I have a experimented with cassava flour quite a bitt this last year.
These would be delicious with loads of meals. I would want them with a steak, asparagus and mashed cauliflower. But that’s me personally, skies the limit.
Sweet Potato Rolls
- 1 cup warm water
- 2 1/2 tsp yeast
- 2 tsp sea salt
- 2 tsp rosemary, chopped
- 1/2 cup mashed sweet potato
- 3 tbsp butter, melted, cooled slightly (or ghee or olive oil)
- 2 tbsp maple
- 3 13/4 cassava flour
- 3 3/4 cup arrowroot flour
Let’s Make it Happen: Mix water (warm not to hot or it will kill the yeast), yeast and maple. Let sit for 10 minutes until bubbles.
Mix the flours, salt and rosemary in a stand-up mixer. Add the butter and mix using a hook attachment. Slowly add in the water mixture. Lastly add the sweet potato in. Knead for 5 minutes. Place into an oiled bowl and cover. Leave for an hour. Divide into 12 balls. Set in a round baking pan with a gap in between each one. Cover again and let sit for 45 more minutes. Preheat oven to 400.
Bake for 20 to 25 minutes until golden and when the roll bounces back to your touch. Remove from oven. Brush with butter and sprinkle with some additional sea salt and rosemary. Eat and enjoy!