Day 359 Sweet Potato Rolls

Sweet Potato Rolls

1 Large Sweet Potato, peeled and chopped
3 Tablespoons Sugar
1 Package Active Dry Yeast
6 - 7 Cups All Purpose Flour
1 1/2 Teaspoons Salt
1 Cup Soy Milk
Equivalent 2 Eggs*
1 Tablespoon Safflower Oil

*2 Tablespoons Ground Flaxseeds, 2 Teapoons Potato Starch, 2 Teaspoons Baking Powder, 2 Tablespoons Oil, 6 Tablespoons Water mixed together

1.  Boil sweet potatoes in water until tender, about 15 minutes.  Drain, reserving 1 Cup of cooking liquid.  Cool to lukewarm.

Mashed sweet potato

2.  Mash potatoes, stir in 2 tablespoons of sugar.  Set aside.

3.  In the bowl of a stand mixer, add yeast, 1 tablespoon sugar, and reserved liquid.  Make sure the liquid has cooled to warm or it will kill the yeast. Let stand 10 minutes.

Risen dough

4.  Using a dough hook, begin mixing at a medium speed.  Add 6 cups flour, salt, milk and eggs.  Alternately adding the dry and wet ingredients.  Add the sweet potatoes.  Add additional flour until the dough is not too sticky. Grease the dough in the bowl and let stand in a warm place for 1 hour.

log to cut into rolls

5.  Punch dough down and turn out on a floured surface.  Roll the dough into a large log.  Cut the dough into rolls and place on a baking sheet lined with  parchment paper.

Rolls ready to rise.  I rise my breads in a warming oven set on proof

6. Let rise in a warm place for 1 hour. Cook at 400 F for 15 - 20 minutes.

Makes about 2 1/2 dozen.

Goes well with Jambalaya

Soundtrack David Lanz - Christmas Eve

Day 355 Orange Sweet Potatoes

Orange Sweet Potatoes

5 Sweet Potatoes
3/4 Cup Brown Sugar
2 Tablespoons Potato Starch
1/2 Teaspoon Salt
Rind of 2 Oranges, grated
2 Cups Orange Juice
1/3 Cup Sherry
1/4 Cup Earth Balance

Orange to juice

1. Bake or microwave sweet potatoes until soft. Peel and slice.  Arrange slices in a greased 13 x 9 x 2 inch baking dish.

Layered sweet potatoes

2. Combine sugar, starch, salt and rind in a heavy saucepan.  Add orange juice. Cook over medium heat, stirring constantly until thickened.  Reduce heat to low and add Earth Balance. Cook until Earth Balance melts. Remove from heat and add sherry.

Orange sauce

3. Pour the sauce over the sweet potatoes. Bake at 350 F for 25 minutes.

Pairs well with 2015 Maggie Malick Petite Manseng

Goes well with cauliflower casserole and red pepper broccoli.

Soundtrack Bing Crosby - White Christmas Album

Day 227 Sweet Potato Gratin

Sweet Potato Gratin

4 Sweet Potatoes, baked
1/2 Pound Blanched Almonds
1 Cup Almond Milk
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Nutmeg, grated
2 Tablespoon Ground Flax Seed

Almond paste

1. Preheat oven to 375 F. Place almonds in a food processor.  While processing, slowly add the milk until it forms a paste.

potato base

2.  Mash the sweet potatoes into the bottom of a baking dish.

3.  Sprinkle the spices and seeds over the potatoes.

4.  Layer the almond paste on top of the sweet potatoes. Bake for 40 minutes.

Goes well with a green salad.

Soundtrack 90's Sweet 90's - Various Artists

Feeling Better

I am healing from a sinus infection that included a wonderful temperature that went over 100 degrees. It is nice to feel like cooking again with the muscle aches and shivers.  I made one of my favs for breakfast - a almond butter, orange marmalade banana sandwich on the Acorn Squash Roll.

Leftovers were for lunch. For the last week we have been eating bulgar wheat or brown rice with frozen vegetables for dinner.  It was an easy fix for when I didn't feel good. I put the last serving of that over some spinach, added the Kale Salsa, green onion and some vegan cheese.  On the side, was tortilla chips with cheese.

Mashed sweet potatoes

Dinner started with some mashed sweet potatoes that were seasoned with balsamic vinegar and salt.

I sauteed some seitan, mushrooms, and green onion in a custom spice mix with some balsamic vinegar.

Then it all came together as this.  The seitan mix was layered on top of the sweet potatoes.  There was a side salad made with butter lettuce, kale salsa, vegan cheese and balsamic vinegar.

spice mix

My spice mix is cayenne pepper, ground cumin and salt.  For a late night snack, I spread half a acorn squash roll with sundried tomato sauce and sprinkled some of the vegan cheddar and parsley on top.