POTATO STORAGE IDEAS RECIPES

Name: Potato Cinnamon Rolls
Prep time: 45 min
Yield: 12 rolls
Ingredients: 4u2009¼ cups all-purpose flour; 1 active dry yeast; 1 cup milk; 1 cup mashed, cooked potato*; ? cup butter, cut up; ? cup granulated sugar; 1 teaspoon salt; 2 eggs; ½ cup packed brown sugar; 1 tablespoon ground cinnamon; ¼ cup butter, softened; 1 Icing, Cream Cheese Icing, or Browned Butter Drizzle

POTATO CINNAMON ROLLS | BETTER HOMES & GARDENS

Potato Cinnamon Rolls | Better Homes & Gardens image

This cinnamon roll recipe may not be the most traditional way to learn how to make cinnamon rolls, but it sure is tasty! It has a secret ingredient (mashed potato) mixed into the cinnamon roll dough, but you'll never taste it once the rolls are baked.

Provided by Better Homes & Gardens

Prep Time 45 minutes

Yield 12 rolls

Number Of Ingredients 12

Ingredients

4?¼ cups all-purpose flour
1 active dry yeast
1 cup milk
1 cup mashed, cooked potato*
? cup butter, cut up
? cup granulated sugar
1 teaspoon salt
2 eggs
½ cup packed brown sugar
1 tablespoon ground cinnamon
¼ cup butter, softened
1 Icing, Cream Cheese Icing, or Browned Butter Drizzle

Steps:

Nutrition Facts : Calories 396 calories, CarbohydrateContent 68 g, CholesterolContent 61 mg, FatContent 11 g, FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 6 g, SodiumContent 283 mg, SugarContent 31 g

SWEET-POTATO BISCUITS RECIPE | MARTHA STEWART

Sweet-Potato Biscuits Recipe | Martha Stewart image

Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner.

Provided by Martha Stewart

Categories Bread Recipes

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Yield Makes 8

Number Of Ingredients 8

Ingredients

1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree, chilled
1/3 cup buttermilk

Steps:

Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

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