September 14, 2010

And You Thought You Didn't Like. . .

sweet potatoes. Well, you aren't alone in that thought. I have friends and family that will claim they don't like sweet potatoes. What do you do with that information when you have a bunch of sweet potatoes to use up? Well, if you are like I am, then you hide them. No, I don't mean hide them around the house or under napkins or anything. In this instance, I mean mashing them up and adding them to 1- mashed potatoes and 2 - Sweet Potatoes Crescents.

Come to think of it. . . hiding is a misleading term. The sweet potatoes turn whatever they are in orange so it isn't as though someone wouldn't be able to see something might be amiss with their orange mashed potatoes or orange crescent rolls. I guess I could tell people I like to randomly color food using food coloring, but that really would make me look crazy and I don't need any more help (ask KLB or her sister).

Two weeks in a row I received sweet potatoes from the food co-op. While Moo and I enjoy them, PE does not, Bug thinks they make his stomach feel funny, and Bob won't touch them because they are orange. In both instances (mashed/rolls), PE really enjoyed them. They weren't overpowering in the mashed potatoes and there was no hint of sweet potato flavor in the crescents. Bug ate A LOT of the rolls and I don't know if he was ever informed that they had sweet potatoes in them. Bob also ate some of the rolls and just opened his eyes wide when we told him why they were orange.

For the mashed potatoes I made mashed potatoes as usual (scrub potatoes, cut into large chunks, boil until soft, mash), I just added four or five peeled and diced sweet potatoes to the boiling potatoes and carried on as usual. I served the mashed potatoes with Unstuffed Cabbage (recipe to come in a future post). The rolls we sort of just ate for "dessert". I didn't get them finished until later in the evening so we each a had a couple rolls fresh out of the oven then everyone snacked on them for the next couple days and they were finished off when we took them to my mother's for dinner on Sunday.

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Sweet Potato Crescents
from Tasty Kitchen
Print Recipe

2 pkgs (4 1/2 Tsp) Active Dry Yeast
1 cup warm water (110º - 115º)
14 oz mashed sweet potatoes
1/2 cups sugar
1/2 cups shortening
1 1/2 Tbsp salt (use entire amount)
4 1/2 - 5 1/2 cups flour
1/4 cup melted butter

In a large bowl, dissolve yeast in water and let stand for 5 minutes. Then add remaining ingredients to the yeast mixture (everything except melted butter). Beat to form a dough. Knead on a well-floured surface for 6 – 8 minutes. (Or use the dough hook on your stand mixer). Put in a greased bowl and turn.* Cover and let rise until doubled in size for 1 hour. Punch down and allow to rest for 2 minutes. Separate dough into thirds. Roll out each 3rd into a fairly thin circle and brush on the melted butter. Using a pizza cutter, cut into twelve pieces (should be like a pie with twelve wedges). Roll into crescents, starting at wide end, rolling up to the point. Put onto GREASED baking sheets. Repeat with two other sections of dough. Cover and let rise until doubled, about 40 minutes. Place on greased or silicone mat lined baking sheets. Bake in a 375 oven for 13 – 15 minutes, or until golden brown on top as well as the bottom.

These can be made ahead, baked, and then frozen. Defrost for about an hour, then bake in a 350 oven for 8 -10 minutes on a greased cookie sheet. Place sheet as high up in oven as possible.

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