Thanksgiving Sweet Potato Rolls

Last week my friend made sweet potato rolls that were so good I just had to try my hand at them. However, since she is out of town and I couldn't find a recipe that sounded like what she described I had to create my own recipe. She had mentioned cardamom and of course, I forgot to add it! (forgetting stuff is my biggest problem when I don't go by a recipe)

I seriously miscalculated how wet the potatoes would be so instead of making 24 rolls it made 40 round rolls. They are fluffy and moist (very much like a regular old potato roll!).

Sweet Potato Roll Recipe
1 1/2 cups warm water
2 Tblsp. yeast
1/2 cup sugar
1 tbsp. salt
1 cup sweet potato, cooked and mashed
2 eggs
1/2 cup butter, melted
1/3 cup dry powdered milk
5-6 cups flour (or 7 or 8, I sort of lost count)

Activate the yeast in the warm water and sugar. Beat in salt, potato, eggs, butter, powdered milk and 3 cups of flour. Beat for 5 minutes or until smooth and glossy. With dough hook knead in the remaining flour. Your dough should be stiff with a slight stickiness to the touch, maybe due to the starch in the potatoes. It shouldn't stick to your fingers though.

Set in a warm place and let it rise to double. I like to warm my oven up a little until it feels like I could crawl in there to take a nap and put the dough in there.

Punch the dough down and let it rest a few minutes while you butter up a cookie sheet. Roll your little balls of dough and place them about a finger apart from each other on the cookie sheet. I fit all 40 on one large sheet.

Let rise until almost double. Preheat oven to 400. Bake for 12-15 minutes. Brush tops with butter while hot.

Serve with cinnamon honey butter. Enjoy!

Pumpkin Pie & Buttermilk Crust Recipe

In preparation for Thanksgiving I made this pie...

and thought I'd share my recipe for pumpkin pie with a fabulous flakey pie crust.  I love this recipe because it just has a few ingredients and it always sets up perfectly for me.

Pumpkin Pie Recipe
1 9 inch pie crust, unbaked
2 cups pumpkin puree
1 can sweetened condensed milk (14 oz)
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1/2 tsp salt

Preheat oven to 425.

Prepare crust. Beat pumpkin, sweetened condensed milk and eggs. Mix in spices and salt. Pour into prepared pie crust.

Bake at 425 for 15 minutes. Turn heat down to 350 and cover the crust with foil. Bake at 350 for another 35 minutes.

Remove from oven and cool on a wire rack. Refrigerate. Serve with whipped cream.

Buttermilk Pie Crust Recipe
2 cups flour
1 tsp salt
1/2 cup butter, softened
1/3 cup oil
1/3 cup buttermilk

Cut dry ingredients together with butter and oil. Mix in buttermilk. Do not over mix. Rollout and place in a 9 inch pie pan. Cut the edges and pipe them. There should be some extra dough after you have cut the edges off.

Happy Thanksgiving!!