A sweet potato breakfast...
Today I offer you a sweet potatoes bread recipe. I was inspired by English muffins to make this recipe. What I like here, is to use sweet potatoes in a different way from what I have seen in my childhood.
Indeed in Brazzaville (Congo, Africa) where I grew up, the sweet potato is eaten boiled or fried.
In Central Africa there is another variety of sweet potatoes which have a floury white flesh and not the orange color as what is sold in the West. And it is not cooked as cake or bread.
Sweet potato can be adapted to many dishes such as shepherd's pie, it can be served as mashed to accompany meat or fish and also as rösti as I have seen in Citron & Myrtille blog (Lemon & Blueberry). While in The Antilles (Haiti, Martinique, Guadeloupe) they make delicious sweet potatoes cakes.
So to achieve these soft rolls, here's what you'll need:
Ingredients (for about 15 buns):
- 200 grams cooked and peeled sweet potato
- 420-430 grams of wheat flour
- 7g/ 1tsp of dried yeast
- 30 grams unsalted butter melted
- 1 egg
- 8 cl or ½ cup of lukewarm milk
- 1 tablespoon liquid honey
- 1 pinch of salt
Dissolve the yeast in lukewarm milk, put in a dry and warm place until foam appears on the surface.
Peel sweet potato, do put the flesh into medium bowl and mash.
Melt the butter.
In a bowl pour the flour and add a pinch of salt.
In the food processor pour the sweet potatoe mashed,the honey,the egg, and the melted butter, blend well.
Add the flour and start kneading.
Then add the yeast and blend.
Knead the dough for about 8 to 10 minutes until all the elements are well mixed.
If the dough is too soft gradually add about 10 grams of flour.
The dough should be soft and smooth.
Form a smooth ball and lightly oil the surface of the dough. Put in an oiled bowl and keep the dough in a warm and dry place for 1 hour.
The dough has doubled in volume, lightly dust your hands with flour and knead the dough for about 5 minutes.
Sweet potato contains a lot of water it tends to moisten the dough. Add a little flour if needed but not much. The dough should be smooth and soft.
Rub your rolling pin with flour and roll out the dough 2 cm thick on a floured surface.
Take circles of dough with a cookie cutter about 5 cm in diameter. For larger buns choose a bigger diameter.
Place the circles of dough on parchment paper and let rest again for 30 minutes in a warm and dry place.
Heat a large nonstick skillet over medium heat and cook the buns, turning occasionally so they will cook on all sides.
You can eat those breads with butter and jam or with savory dishes.
I've eaten mine with the grapefruit jam I made and with some salted butter.
I hope you will enjoy those buns.
Thank you for your reading and your comments.
I'll be happy to hear from you.