Sweet Potato Rolls with Dried Tart Cherries and Cardamom Recipe

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Sweet Potato Rolls with Dried Tart Cherries and Cardamom
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Ingredients
10
Count
Nutrition
160
Calories
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Ingredients:

Directions:

  1. Pierce sweet potato in several places with fork. Place in microwave oven and cook on High 7 minutes. Turn over and cook until very tender, about 7 minutes longer. Scoop flesh from potato into bowl and mash. Transfer 3/4 cup mashed potato to large bowl of electric mixer fitted with whisk attachment (reserve remaining potato for another use). Beat until potato is very smooth.
  2. Heat half and half and 1 tablespoon brown sugar in heavy small saucepan over low heat until thermometer registers 105°F. to 115°F. Remove from heat. Sprinkle yeast over; stir to blend well. Let stand until yeast dissolves and is slightly foamy, about 12 minutes.
  3. Fit mixer with dough hook. Add remaining 5 tablespoons brown sugar, melted butter, salt and cardamom to sweet potato in bowl and beat until smooth and will blended. Add yeast mixture and mix until blended. At medium speed, beat in enough flour, 1 cup at a time, to form soft dough. Beat 3 minutes (dough will be soft). Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour by tablespoons if too sticky, about 6 minutes. Knead in dried cherries. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  4. Butter 2 heavy large baking sheets. Punch down dough. Turn out onto floured surface. Divide dough in half. Using rolling pin, roll 1 dough piece to 12-inch-diameter round (if dough retracts during rolling, stop occasionally and gently pull and stretch dough with fingertips, then continue rolling). Repeat with remaining dough piece. Cut each round into 8 equal triangles. Starting at wide end of triangle, roll up toward point of triangle, stretching dough slightly with fingertips as triangle is rolled up. Brush point lightly with glaze; press to seal. Place 8 rolls on each prepared sheet, shaping into crescents and spacing evenly. Cover rolls with towel. Let rise in warm draft-free area until light and puffy, about 45 minutes.
  5. Position 1 rack in center and 1 rack in top third of oven; preheat to 400°F. Brush rolls with glaze. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 15 minutes. Cool rolls on racks. (Can be made 2 weeks ahead. Wrap in foil; freeze. If desired, rewarm wrapped rolls in 350°F. oven about 10 minutes.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 159.91 Kcal (670 kJ)
Calories from fat 34.71 Kcal
% Daily Value*
Total Fat 3.86g 6%
Cholesterol 21.02mg 7%
Sodium 317.87mg 13%
Potassium 168.6mg 4%
Total Carbs 27.01g 9%
Sugars 2.06g 8%
Dietary Fiber 1.91g 8%
Protein 4.25g 8%
Vitamin C 1.2mg 2%
Vitamin A 0.3mg 10%
Iron 0.6mg 3%
Calcium 32.1mg 3%
Amount Per 100 g
Calories 194.61 Kcal (815 kJ)
Calories from fat 42.24 Kcal
% Daily Value*
Total Fat 4.69g 6%
Cholesterol 25.58mg 7%
Sodium 386.85mg 13%
Potassium 205.18mg 4%
Total Carbs 32.87g 9%
Sugars 2.5g 8%
Dietary Fiber 2.33g 8%
Protein 5.17g 8%
Vitamin C 1.5mg 2%
Vitamin A 0.4mg 10%
Iron 0.8mg 3%
Calcium 39mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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