You will need about 2 medium sweet potatoes to obtain 2 cups cooked flesh. We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes. Before using, peel and discard the skins.
Recipe information
Yield
makes 20
Ingredients
Preparation
Step 1
Place the warm water in a small bowl, and sprinkle with the yeast. Let stand until the yeast is dissolved and mixture is foamy, about 7 minutes.
Step 2
In a small saucepan, heat the milk over medium heat just until it begins to steam and bubble around the sides. Remove from heat; add the butter, and stir until melted and combined. Stir in the sugar, salt, and cardamom. Let cool slightly.
Step 3
Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside. Combine the sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes. Beat in the egg and milk and yeast mixtures until smooth.
Step 4
Switch to the dough hook attachment. Add the flour, 1 cup at a time, beating until a stiff dough forms. Continue kneading the dough on medium speed until smooth, about 8 minutes. The dough will still be slightly sticky.
Step 5
Transfer to a large oiled bowl. Cover with a clean kitchen towel, and let stand in a warm place to rise until the dough is doubled in bulk, about 1 hour.
Step 6
Punch down the dough, and knead again with your hands, just until smooth. Using a bench scraper or sharp knife, cut the dough into 20 equal pieces, and shape them into rolls.
Step 7
Place the rolls on the prepared baking sheet, about 2 inches apart; cover with a kitchen towel, and let rise again in a warm place until doubled in bulk, about 40 minutes.
Step 8
Using kitchen scissors or a sharp paring knife, snip an X in the top of each roll. Brush the rolls with melted butter. Bake until the tops of the rolls are golden, about 20 minutes, rotating the pan halfway through. Transfer to a wire rack; serve hot or at room temperature.
