Serve traditional sweet potatoes in a new way with this tender, delicious crescent roll.
Story Behind the Recipe
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4 to 4 1/2 cups all-purpose flour
1/4 cup sugar
1 (1/4-ounce) package quick rise active dry yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup cooked, mashed sweet potatoes
1/4 cup Land O Lakes® Butter
1 cup milk
1 large Land O Lakes® Egg, slightly beaten
2 tablespoons Land O Lakes® Butter, melted
Land O Lakes® Butter, melted, if desired
Combine 1 1/2 cups flour, 1/4 cup sugar, yeast, salt, cinnamon, nutmeg, ginger and cloves in bowl.
Combine sweet potatoes, 1/4 cup butter and milk in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture is very warm (120°F to 130°F). Add to flour mixture. Beat at low speed, scraping bowl often, until moistened. Add egg; beat 3 minutes at medium speed, scraping bowl often.
Stir in enough remaining flour by hand to make dough easy to handle. Turn dough onto lightly floured surface; knead 6-9 minutes or until smooth and elastic.
Place dough into greased bowl; turn greased-side up. Cover; let rise in warm place 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
Punch down dough; divide dough in half. Roll half of dough on lightly floured surface into 12-inch circle. Brush with 1 tablespoon melted butter. Cut into 12 wedges. Roll up each wedge tightly from wide end to point, forming crescent.
Place crescents, point-side down, onto greased baking sheet; curve slightly. Repeat with remaining dough. Cover; let rise 20 minutes or until double in size.
Heat oven to 375°F. Bake 10-12 minutes or until golden brown. Brush warm rolls with melted butter, if desired.
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