The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sweet Potato recipes

Manang's picture
Manang

Sweet Potato recipes

I received an email several weeks ago about this contest to come up with original recipes with sweet potatoes as the main ingredients. While I grew up in a country where sweet potatoes were more commonly used than regular potatoes in cooking, the contest prompted me to experiment in baking with sweet potatoes.  Whether I win or lose, I have come up with several definite keepers.  I came up with 5 recipes (recipes should be easy, and quick enough to make it to mealtime and be a part of daily meals).  There was no limit to the number of recipes to submit. Deadline is March 31st. I have made 5 and to me, that's enough, although I will still cook and bake with sweet potatoes. It was a pleasant learning experience.

Sweet Potato Rolls (Pandelimon)Sweet Potato Breakfast Rolls (Pandesal)

 On the left is pandelimon (as we call it in the Philippines), which is what we would refer here in the US as some dinner rolls. The softness and taste is unbelievable; it rivals the rolls served in one of our favorite family restaurants here.

On the right is pandesal (a Filipino breakfast staple). The only difference is the way they are cut, and that pandesal is rolled in breadcrumbs.

 

Both can be enjoyed with butter or jam, or just plain, dipped in hot cocoa or coffee.

Recipe can be found in my blog.

Next thing I made was the Sweet Potato Cream Cheese Wheat Bread.Sweet Potato Cream Cheese Wheat Bread

It is a dough (of course, made using sweet potato again), with cream cheese filling combined with sweet potato (inspired by a pumpkin cream cheese filling).

While the photo looks tempting, I was not too happy with it.

Sweet Potato BakeThen I made this dessert of baked sweet potato. While this entry will not qualify for  a "baking" post here in freshloaf, this delightful and rich dessert would pave the way for a baked "Hot Pockets" inspired sweet potato snack.

 

But first I had to make another dough to be able to make those sweet potato pockets.

Enter the Sweet Potato Cinnamon Rolls.Sweet Potato Cinnamon Rolls

It was probably the best dough I have ever made for any cinnamon rolls.  So moist and soft, even after refrigeration!  And the best thing was that, the recipe could make a batch of three logs. A log could be frozen for use in another day. Everything is described in my blog. So the recipe I have there is good for 3 batches of 7-8 pieces cinnamon rolls. Sweet Potato PocketsBeing able to freeze them enables me to have them for at least 3 meals.

Since I had some leftover Sweet Potato Bake and I had enough dough from Sweet Potato Cinnamon Rolls to experiment with, I came up with a sweet vegetarian version of Hot Pockets, which I called Sweet Potato Pockets.  One or two pieces of this delightful snack is enough to fill my tummy in between meals.  They are also good as accompaniment to my evening coffee.

These are all the 5 entries I submitted to that contest. And like I said, whether or not I win or lose, I have already several keepers here, that I feel like a winner. One of my blog readers already tried the Sweet Potato Cinnamon Rolls, which happened to be her first ever baked bread/rolls, and she was so thrilled that everyone liked it. I guess I "recruited" her now into the world of baking. Maybe I should recruit her to the fresh loaf as well.

Comments

SylviaH's picture
SylviaH

Hi Manang, Very nice looking recipes photos...nicely written and good luck in the contest!  The rolls look very nice and tender.  My favorite sweet potato...or yam I should call it is the Garnet variety..it's color is intense and the flavor is outstanding.  The skin is darker than on the sweet potato...most of the carmelization and flavor comes out when they are baked.  They are one of my most favorite healthy vegetables.  My favorite recipe is when they are used to make a pie or eaten just baked.

Sylvia in San Diego, CA

 

Manang's picture
Manang

Hi Sylvia,

Thanks for dropping a note!

Is that Garnet variety also of orange color? I would like to try that for baking. I wonder if I can get that from ordinary grocery stores?

SylviaH's picture
SylviaH

Yes, they are very common find in the grocery stores here.  The inside is a bright deep orange color...lovely!  When baked the carmelized sugar runs out of them...wrap in foil so you don't get a messy oven!  The skin is darker than on a sweet potato...funny you should ask...I just put 2 in the oven for dinner tonite!

Sylvia 

ques2008's picture
ques2008

well, lory, looks like you got me hooked.  i will certainly try these recipes.  why did you say you weren't too happy with your cream cheese loaf?  was there something you could have done instead?

Manang's picture
Manang

Hi Sarah,

Well, I was not too happy with it because the filling was quite runny it was hard to roll the dough over it. And once baked, there were air pockets also (remember your post about air pockets?) despite my slashes!

maggie664's picture
maggie664

Would your sweet potatoes be similar to our kumara? Here in NZ we have a semi tropical plant where branches run along the ground but give rise to underground tubers which we call kumara. They were first introduced by our Maori people hundreds of years ago, but I'm not sure about their original locations. They can be pink, purple or orange skinned with either purple veined white flesh or golden yellow/orange flesh. Do they sound familiar? I think they taste a bit like sweet chestnuts.
I love your recipe ideas and have printed them off for my 'must do soon' folder. M

Manang's picture
Manang

Hi maggie,

I am not familiar with kumara, but basing on your description (the look and the chestnutty taste), I would guess they are one and the same.