“Wheat Day” Sweet Potato Rolls with Maple Icing


Yesterday was Saturday.  According to my son’s allergist, he is allowed wheat once a week. He has decided Saturday is his lucky day, so we usually try to think of something really yummy to make with wheat. He actually starts thinking about things a couple of days in advance. “Wheat Day” is a pretty big deal and in his opinion requires a great deal of thought.  This week he requested cinnamon rolls.  I know it’s spring, but for whatever reason I had been craving something with sweet potatoes.  Why not combine both of our wishes and make sweet potato rolls instead?

Well, I’ll tell you sweet potato rolls taste great anytime of year!  These were sweet and spicy and simply decadent.  Most importantly they were approved as “Wheat Day” worthy!!

Dough Ingredients:

  • 1 1/8 c warm sweet potato water
  • 1/2 c powdered milk
  • 1 Tbsp yeast
  • 6 Tbsp butter (room temperature)
  • 1/3 c sugar
  • 1/2 tsp salt
  • 1/2 c mashed sweet potatoes
  • 1 egg
  • 4 3/4 – 5 c all purpose flour

Filling Ingredients:

  • 1/2 c mashed sweet potatoes
  • 2 Tbsp softened butter
  • 2 tsp brown sugar
  • 1-2 Tbsp molasses or cane syrup
  • 1/4 tsp each of ground ginger and  ground nutmeg

Icing Ingredients:

  • 3 Tbsp softened butter
  • 3 c powdered sugar
  • 2 1/2 Tbsp milk
  • 4 – 5 Tbsp maple syrup, depending on taste
  • a splash of vanilla extract

Combine the icing ingredients in a small bowl and spread over the rolls immediately upon removing from  oven.

How to:

  1. Start by peeling and chopping a medium-sized sweet potato.  Boil in 2 cups of water until soft enough to mash.  Reserve the water to use in the recipe.
  2. Mix together the first 8 ingredients and 1 cup of flour in a stand mixer with the whisk attachment on low.
  3. Using a dough hook on low speed, add 1/2 to 1 cup of flour at a time.  Knead until the dough pulls away from the sides of the bowl.
  4. Oil the dough lightly, cover and allow to rise in a warm spot until doubled.  This will take approximately an hour depending on the yeast you use.
  5. Roll dough out on a floured surface into a 12 x 18 inch rectangle.
  6. Spread 2 Tbsp of softened butter onto to the rolled dough.
  7. In a small bowl, combine the remaining filling ingredients (sweet potatoes, brown sugar, molasses, ginger, and nutmeg).  Spread this mixture over the butter.
  8. Roll up the dough starting at the short end. Slice into 1-2 inch rolls, depending on your preference, and place in a 9 x 13 inch pan.  Let rise for 30 minutes.
  9. Bake in a 375 degree oven for 20-30 minutes.  Top with the maple icing as soon as they are removed from the oven.

Sit back with your favorite warm beverage and enjoy your Saturday morning, or Sunday, or Monday or…or…or

Note: Thanks to my friend, Jody, for a great sweet bread recipe.  A good recipe is the gift that keeps on giving.


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