Sweet Potato Cinnamon Rolls

I saw this recipe posted on Sugar Plum's blog last week and thought it would be a really different twist on potatoes to share. The blogger describes it as "the dough is made out of mashed sweet potato, the filling is made with toasted pecans, plump raisins, brown sugar, and cinnamon, and the glaze is made out of maple syrup, brown sugar, and butter."


Sweet Potato Cinnamon Rolls (Recipe by Emiline)

Ingredients:
1/2 teaspoon granulated sugar, plus an additional 1/4 cup
1/4 cup warm water (100 to 110 degrees F)
1 tablespoon active dry yeast
3/4 cup finely mashed cooked sweet potato
1/2 cup whole milk
2 tablespoons unsalted butter, melted
1 large egg, lightly beaten
3/4 teaspoon salt
2 1/2 -3 cups all-purpose flour

Filling:
6 tablespoons chilled unsalted butter, cut into small pieces
1 cup firmly packed brown sugar
1/2 cup finely chopped pecans, toasted*
1/3 cup jumbo raisins, soaked in hot water
1 tablespoon ground cinnamon

Glaze:
2 tablespoons unsalted butter
1/2 cup firmly packed brown sugar
2 tablespoons pure maple syrup
1/4 cup whole milk
3/4 teaspoon pure vanilla extract

Directions:
Stir together 1/2 teaspoon sugar in warm water, in bowl of mixer. Sprinkle yeast over water and mix; let stand 8 minutes until foamy. Add the additional 1/4 cup sugar, sweet potato, 1/2 cup milk, 2 tablespoons melted butter, egg, and salt to mixing bowl and mix with dough hook, on low speed, until just combined. Add 2 1/2 cups flour, and mix on medium speed for 8-10 minutes, until elastic, adding the additional 1/2 cup flour, if necessary. Dough should be sticky, but pull away from the bowl.

Pat dough into a ball, and lightly dust with flour. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place, 1 hour to 1 hour and 30 minutes or until doubled in bulk.

Meanwhile, prepare the filling. Stir together 6 tablespoons butter pieces, 1 cup brown sugar, pecans, raisins, and cinnamon, until well combined.

Grease a 13x9-inch baking dish.
Punch dough down; turn dough out onto a lightly floured surface, and roll into a large rectangle, with a 1/4-inch thickness, using a rolling pin. Spread evenly with filling, leaving a 1-inch border. Roll up dough, jelly-roll fashion. Trim off ends, cut into 12 equal slices, and line up in baking dish. Cover with plastic wrap, and let rise in a warm place for 30 minutes.

Meanwhile, prepare the glaze. Melt 2 tablespoons butter in a small saucepan, over medium heat. Stir in 1/2 cup brown sugar, maple syrup, and 1/4 cup milk, until well combined, and bring mixture to a boil; remove pan from heat, and whisk in vanilla.

Preheat oven to 400 degrees F.
Remove plastic wrap from baking dish, and bake rolls for 10 minutes. Remove rolls from oven; drizzle glaze evenly over rolls.

Return rolls to oven, bake for 5 minutes, or until lightly browned. Cover with foil, and bake an additional 5 minutes.
Cool for 15 minutes before serving.

*To toast pecans, place in a dry skillet, over medium heat. Cook for 5-6 minutes, stirring often, until lightly browned and fragrant; cool.

Yield: 12 cinnamon rolls