PURPLE SWEET POTATO FLOUR RECIPES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, about 20 minutes.
• Mash sweet potatoes in a bowl using a potato masher. Let cool, about 10 minutes.
• Mix water into the rice flour, 1 tablespoon at a time, until a pliable dough forms. Divide dough into walnut-sized balls.
• Roll out balls of dough into thin rounds on a flat work surface. Drop spoonfuls of mashed sweet potato onto half of the rounds. Cover with remaining rounds. Press edges together to form little cakes.
• Heat olive oil in a large skillet over medium heat. Cook cakes in batches until golden brown, about 3 minutes per side.

Steps:

• Mix bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt together in a bowl until dough holds together, adding more water if dough is too dry. Transfer dough to a floured surface and knead until smooth and elastic, 6 to 8 minutes.
• Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in a warm place and let sit until doubled in size, about 1 hour.
• Punch dough down and cut into 16 pieces, rolling them into balls. Place dough balls on oiled baking sheets, cover, and let rise until doubled in size, about 40 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Remove cover from dough.
• Bake in the preheated oven until golden brown on top, 12 to 15 minutes.