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Ultimate Sweetpotato and Cream Cheese Cinnamon Rolls

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Ultimate Sweetpotato and Cream Cheese Cinnamon Rolls

Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)

Make a batch of Sweet Potato Milk Bread Dough (see below) on the Tuesday or Wednesday before Thanksgiving or any big celebratory weekend. Shape half of the dough into the Pull-Apart Dinner Rolls for a dinner centerpiece, and use the other half to prep these cinnamon rolls to serve for breakfast the next morning. No hangover can resist the power of cream cheese frosting, I promise.

Ultimate Sweetpotato and Cream Cheese Cinnamon Rolls - for web site.jpg

Ultimate Sweetpotato and Cream Cheese Cinnamon Rolls

Makes 9 rolls

Ingredients:
4 tablespoons (1/2 stick) very soft unsalted butter, plus more for the pan
1/2 recipe Sweet Potato Milk Bread Dough (recipe follows), room temperature
Neutral oil or butter, for the work surface
3/4 cup packed light brown sugar
2 tablespoons ground cinnamon

For the icing

6 tablespoons cream cheese, room temperature
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract

Instructions:

  1. Butter a 9-inch square cake pan. Line a rimmed baking sheet with parchment paper.

  2. Put the dough on a lightly oiled work surface and pat it into a rectangle with a long side near you. Using a rolling pin, roll the dough into a rectangle that is about 18 × 12 inches and 1/4 inch thick; it is more important that the dough be 1/4 inch thick than an exact-size rectangle.

  3. In a small bowl, combine the brown sugar and cinnamon. Using an offset spatula or the back of a spoon, spread the soft butter in a thin, even layer over the surface of the dough. Sprinkle the brown sugar– cinnamon mixture over the butter.

  4. Beginning with the long side nearest you, lift up the edge of the dough and roll it away from you into a tight coil. Pinch the edge to seal, and then place the roll on the prepared baking sheet. Pop it into the freezer for 10 minutes.

  5. Using a long serrated knife, cut the chilled log of dough into 2-inch-thick rounds. Arrange the rounds, cut-side up, in the prepared cake pan, snuggling them together as needed. Cover the pan loosely with plastic wrap. Proof the dough at room temperature until puffy, 45 minutes to 1 hour. (Alternatively, let it proof slowly in the refrigerator overnight. Let the dough come to room temperature before baking.)

  6. Preheat the oven to 350°F.

  7. Make the icing: In a medium bowl, beat the cream cheese and butter together until smooth. Add the confectioners’ sugar and vanilla, and beat again until smooth and fluffy, about 1 minute. Icing can be kept at room temperature for up to 1 hour; cover and chill for up to 3 days.

  8. Bake the rolls until golden and cooked through, 20 to 25 minutes. Remove the pan from the oven and immediately spread the rolls with the icing. Let cool for at least 15 minutes before eating. Serve warm or at room temperature.

  9. Note: Make extra and freeze them: Shape the cinnamon rolls and arrange them 1 inch apart on a parchment-lined baking sheet. Freeze until frozen solid, then transfer to a gallon-size plastic zip-top bag. The day before baking, arrange them in a buttered 9-inch square cake pan, cover with plastic wrap, and defrost in the fridge. Let stand at room temperature until puffy, about 2 hours, before baking as instructed.

Sweetpotato Milk Bread Dough

This versatile dough is endlessly adaptable. Use it in the many variations in the following pages.

Makes 3 1/2 pounds dough, enough for two loaves, 32 rolls, or 24 hot dog buns

1 cup whole milk, warmed, plus more for brushing
5 tablespoons sugar, divided
2 1/4 teaspoons active dry yeast (1/4-ounce envelope)
1 1/2 cups sweetpotato puree (from 1 pound orange-fleshed sweet potatoes)
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the bowl and the pans
1 tablespoon kosher salt
6 cups (27 ounces) all-purpose flour, plus more for dusting

  1. In the bowl of a stand mixer or a large bowl, gently stir together the 1 cup warm milk, 1 tablespoon of the sugar, and the yeast. Let stand until the mixture becomes foamy, about 5 minutes.

  2. Add the sweet potato puree, the remaining 4 tablespoons sugar, the eggs, butter, and salt to the yeast mixture. Fit the machine with the hook attachment and mix the ingredients on low speed until smooth, about 1 minute. With the machine running, add the flour, 1 cup at a time. When all of the flour has been added, increase the speed to medium and knead the dough until it is silky smooth, about 10 minutes. The dough should be smooth, soft, and a little sticky. (Alternatively, to make the dough by hand, whisk the sweet potato, the remaining 4 tablespoons sugar, the eggs, butter, and salt into the yeast mixture until smooth. Place the flour in a large bowl and make a well in the center. Pour the sweet potato mixture into the well and begin incorporating the flour with a wooden spoon. Continue stirring until the dough is too stiff to mix with the spoon. Lightly butter your hands and knead the dough in the bowl until it is smooth, about 10 minutes.)

  3. Brush a large, clean bowl with some melted butter. Shape the dough into a ball and set it in the bowl, seam-side down. Cover the bowl loosely with plastic wrap and let rise in a warm spot until almost doubled in volume, about 1 hour. Punch the dough down and use immediately or refrigerate for up to 24 hours.

Note: You’ll notice that the flour amounts are given in both volume and weight. Measuring either way is fine, but I find that, when baking, knowing the weight of flour is helpful, since it is a more accurate measurement.

Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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Sweetpotato Breakfast Pizza

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Sweetpotato Breakfast Pizza

Who’s for more occasions to eat pizza? We are! This egg-topped version—brimming with sweetpotatoes, parmesan, prosciutto, and basil—is perfect for breakfast, brunch, lunch, and even dinner.

Sweetpotato Breakfast Pizza

Sweetpotato Breakfast Pizza

Serves 3 or 4

Ingredients:

6 ounces orange-fleshed sweetpotatoes, cut crosswise into 1/4-inch slices
1 tablespoon olive oil
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon pepper, plus more for sprinkling
2 ounces thinly sliced prosciutto
Flour, for sprinkling
One 12- to 14-ounce raw pizza dough
3 ounces shaved Parmesan cheese (about 1 cup), divided
4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2-inch thick)
4 large eggs
2 tablespoons chopped fresh basil

Instructions:

  1. Arrange a rack in the bottom third of the oven and another in the top third. Place a pizza stone or rimless baking sheet on the bottom rack and preheat to 400°F.

  2. In a medium bowl, combine the sweetpotatoes, oil, salt, and pepper. Transfer to a rimmed baking sheet, spreading the sweetpotatoes out to a single layer, and roast on the top rack until tender, 7 to 9 minutes. Set aside to cool slightly and increase the oven to 500°F.

  3. Generously sprinkle a pizza paddle or second rimless baking sheet with flour. On a lightly floured surface, roll or stretch the dough out to a 14- to 16-inch round. Transfer to the prepared paddle or baking sheet and top with about 3/4 of the cheese, the prosciutto, sweetpotatoes, and remaining cheese. Arrange the onion rings on top. Transfer the pizza to the oven and bake until lightly browned but not crisp, about 7 minutes.

  4. Remove the pizza from the oven and gently crack 1 egg into each onion ring. Carefully return the pizza to the oven and continue baking until the eggs are softly set and the crust is golden, about 5 minutes. Sprinkle the pizza with the basil and more salt and pepper and serve.

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Sweetpotato Toast Galore!

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Sweetpotato Toast Galore!

Sweetpotato Toast—it’s a thing! You can definitely cook slices of sweetpotato in your toaster, just like you do with toast, then top them in a million different ways—just like you do with toast! The only limit is your imagination. Here are a few of our favorites.

Sweetpotato Toast Galore! made with California Sweetpotatoes

Each variation serves 1

Ingredients:

For Sweetpotato Toast with Avocado, Poached Egg, and Sriracha

1 slice sweetpotato (about 1/4-inch thick)
1/4 small avocado
1 egg, poached
Salt, to taste
Sriracha or other hot sauce, to taste

For Sweetpotato Toast with Cream Cheese, Maple Syrup, and Dates

1 slice sweetpotato (about 1/4-inch thick)
2 tablespoons cream cheese
2 or 3 dates, halved or quartered
1 1/2 teaspoons pumpkin seeds or pepitas, toasted
Maple syrup, to taste

For Sweetpotato and Tomato Bruschetta

1 slice sweetpotato (about 1/4-inch thick)
1/2 tomato
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh basil
1 clove garlic, minced
Salt, to taste

Instructions:

  1. To make the toast variations, cook the sweetpotato in your toaster or toaster oven as you would a piece of bread, using the most well-done setting, until tender (you might have to do this 2 times). Transfer the sweetpotato to a plate, add the toppings, and enjoy.

  2. To make the bruschetta variation, cook the sweetpotato as directed above. Meanwhile, in a small bowl, combine the remaining ingredients. Transfer the sweetpotato to a plate, top with the tomato mixture, and enjoy.

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Breakfast Strata with Sweetpotatoes, Chile, and Goat Cheese

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Breakfast Strata with Sweetpotatoes, Chile, and Goat Cheese

Ideal for a festive brunch, this pillowy casserole is full of hearty flavor. It might remind you a bit of French toast—if French toast had sweetpotatoes and sausage and sage!—and it’s even good with a drizzle of maple syrup.

Breakfast Strata with Sweetpotatoes.jpg

Breakfast Strata with Sweetpotatoes, Chile, and Goat Cheese

Serves 10 to 12

Ingredients:

1 tablespoon cooking oil
1 pound orange-fleshed sweetpotatoes, cut into 3/4-inch dice (about 3 1/4 cups)
12 ounces loose breakfast sausage or breakfast sausage patties
Nonstick cooking spray
10 ounces crusty Italian or French bread, with crusts, cut or torn into 3/4-inch pieces (about 10 cups)
One 7-ounce can chopped green chiles
4 ounces chèvre (spreadable goat cheese), crumbled (about 1 cup)
3 tablespoons chopped fresh sage
8 large eggs
2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper

Instructions:

  1. In a large skillet over medium heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Add the sausage and cook, breaking it up and stirring occasionally, until the sweetpotatoes are lightly browned and tender and the sausage is cooked through, about 8 minutes. Stir in the chiles and set the skillet aside.

  2. Coat a 2 1/2- to 3-quart casserole dish with cooking spray. Arrange 1/3 of the bread in the dish. Top with 1/3 of the sweetpotato mixture, 1/3 of the cheese, and 1/3 of the sage. Repeat 2 times. Set aside.

  3. In a large bowl, whisk the eggs, milk, salt, and pepper. Pour the egg mixture over the casserole and set aside for 20 minutes, pressing on the bread occasionally to help it absorb the liquid.

  4. Meanwhile, preheat the oven to 350°F.

  5. Cover the casserole with foil and bake for 50 minutes. Remove the foil and continue baking until the top is browned and the center is set, about 10 minutes. Let stand 10 minutes before cutting and serving.

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Sweetpotato Muffins with Peanut Butter Cheesecake Frosting

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Sweetpotato Muffins with Peanut Butter Cheesecake Frosting

These muffins, courtesy of Imma Eat That, are satisfyingly wholesome and yet, thanks to the topping, they feel like a decadent, treat. Win-win!

Sweetpotato Muffins with Peanut Butter Cheesecake Frosting

California Sweetpotato Muffins with Peanut Butter Cheesecake Frosting

Makes 12 muffins

Ingredients
1 1/2 cups whole wheat flour
1/2 cup oat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cooked, mashed orange- or yellow-fleshed sweetpotatoes, or a combination
3/4 cup milk
3 tablespoons coconut oil, melted
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup natural-style peanut butter
1/2 cup plain Greek-style yogurt
1 tablespoon honey
Chopped peanuts, for garnish (optional)

Instructions:

  1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.

  2. Meanwhile, in a medium bowl, whisk together the flours, baking soda, cinnamon, baking powder, and salt. In a large bowl, whisk together the sweetpotatoes, milk, oil, sugars, egg, and vanilla. Add the flour mixture to the sweetpotato mixture, stirring until just combined.

  3. Divide the batter among the prepared muffin cups and bake until a tester inserted into the center of a muffin comes out clean, about 20 minutes. Set aside to cool.

  4. In a medium bowl, combine the peanut butter, yogurt, and honey. Use the mixture to frost the muffins. Garnish with the peanuts, if using, and serve.

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California Sweetpotato Latte

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California Sweetpotato Latte

California_Sweetpotato_Latte.jpg

Just when you thought California Sweetpotatoes couldn't get any more versatile or tasty, we bring you this amazing concoction by Amy Sherman of Cooking With Amy. This one combines the nutrient-packed deliciousness of California Sweetpotatoes with Real California Milk to create a creamy, frothy treat that has no caffeine, but tons of flavor. 

  • 1 cup California milk 

  • 3 tablespoons cooked sweetpotato

  • 2 teaspoons sugar

  • 2 drops pure vanilla extract 

Heat the ingredients in a pot on the stove over medium heat, or in a mug in the microwave. When heated through, pour contents into the blender and whiz until foamy. Pour into a mug and serve.

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California Sweetpotato Hash {Greek Style} with Feta and Eggs

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California Sweetpotato Hash {Greek Style} with Feta and Eggs

Greek seasoning, feta cheese, and fresh oregano give it a Mediterranean spin. Eggs cooked right on top make it an easy, one-skillet meal. The net-net? A great recipe for breakfast, brunch, lunch, or dinner—festive enough for weekends yet fast enough for weeknights.

California Sweetpotato Hash {Greek Style} with Feta and Eggs

GRAND PRIZE WINNER - California Sweetpotatoes: One Word, Endless Possibilities recipe contest

California Sweetpotato Hash {Greek Style} with Feta and Eggs

Serves 4

Ingredients:

2 tablespoons olive oil
4 cups shredded orange- or yellow-fleshed sweetpotatoes, or a combination (12 to 14 ounces)
1 medium onion, finely chopped
4 cups chopped baby spinach (about 3 1/2 ounces)
1 tablespoon Greek seasoning blend (see note below)
1/4 teaspoon salt, or more to taste
Pepper to taste
4 large eggs
4 ounces feta cheese, crumbled
Chopped fresh oregano or oregano sprigs, for garnish (optional)

Instructions:

  1. In a large skillet over medium heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Stir in the spinach and cook, stirring, until the sweetpotatoes and onion are tender and the spinach is wilted, 1 to 2 minutes. Stir in the seasoning blend and salt. Add more salt and pepper to taste.

  2. Spread the mixture into an even layer, then use the back of a spoon to make 4 shallow divots on top. Crack an egg into each divot and cook for 2 minutes. Cover and continue to cook until done to your liking, 1 to 3 minutes.

  3. Remove the skillet from the heat, top with the cheese and oregano, if using, and serve.

Note: You can use a combination of dried mint, dried oregano, and garlic powder instead of the Greek seasoning.

Recipe courtesy of E.A. Stewart

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Sweetpotato Biscuits

Even though they’re nearly fat-free—totally fat-free if you use nonfat milk—these biscuits are moist and flavorful thanks to mashed sweetpotatoes in the dough. Enjoy them alongside eggs, with ham, or as a ham-and-biscuit sandwich with honey-Dijon.

Sweetpotato Biscuits

Sweetpotato Biscuits

Makes 12 biscuits

Ingredients:

1 cup cooked, mashed orange- or yellow-fleshed sweetpotatoes, or a combination
1 1/2 cups milk
2 teaspoons apple cider vinegar
2 1/2 cups all-purpose flour, plus more for the work surface
1 1/2 cups whole wheat flour
1 tablespoon baking soda

Instructions:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  2. Meanwhile, in a large bowl, combine the sweetpotatoes, milk, and vinegar. In a large bowl, whisk together the flours and baking soda. Add the flour mixture to the sweetpotato mixture, stirring to form a shaggy dough.

  3. Transfer the mixture to a floured work surface and knead to form a smooth dough. Roll or pat the dough out to 1-inch thick, then use a floured 2 1/2-inch biscuit cutter to cut the dough into biscuits, arranging them on the prepared baking sheet. Gather the scraps and repeat to make a total of 12 biscuits.

  4. Bake until the biscuits are browned, 12 to 15 minutes.

Recipe courtesy of The Fat Free Queen

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