Everyone's Favorite! Sweet Potato Finger Rolls
Everyone's Favorite! Sweet Potato Finger Rolls

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, everyone's favorite! sweet potato finger rolls. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Everyone's Favorite! Sweet Potato Finger Rolls is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Everyone's Favorite! Sweet Potato Finger Rolls is something that I have loved my whole life. They are fine and they look wonderful.

Potato fingers or potato finger rolls are cutlets eaten as snacks. These are loved by children and are served with Green chutney and Tamarind Chutney. We take everyone's favorite breakfast treat and put a healthy spin on it.

To begin with this particular recipe, we must prepare a few components. You can cook everyone's favorite! sweet potato finger rolls using 11 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Everyone's Favorite! Sweet Potato Finger Rolls:
  1. Get 160 grams Bread (strong) flour
  2. Get 40 grams Cake flour
  3. Prepare 20 grams White caster sugar (superfine sugar)
  4. Prepare 3 grams Dry yeast
  5. Prepare 3 grams Salt
  6. Get 30 grams Egg (beaten … use the leftover for glazing)
  7. Get 110 grams Milk
  8. Take 25 grams Margarine
  9. Get 100 grams Sweet potato (cooked and peeled)
  10. Get 1 White caster sugar (to adjust the sweetness)
  11. Make ready 1 Butter (optional)

These Jalapeno Cheddar Sweet Potato Puffs are the perfect finger food! I'll share this recipe with you…and then at the bottom of this post I'll round up some of my favorite sweet potato recipes for you to check out if you need more sweet potatoes in. Add the potatoes and toss to coat. If desired, serve the potato fingers with plain yogurt.

Steps to make Everyone's Favorite! Sweet Potato Finger Rolls:
  1. Combine the bread flour and cake flour in a bowl. Add the caster sugar and dry yeast near to you, and add the salt on the far side. Combine 30 g of the egg and milk, then warm up the mixture until it is warm to the touch. Pour it over the yeast.
  2. When it's no longer floury, place the dough onto a counter. Knead the dough for about 10 minutes, pushing it down and out with your palm. When the dough looks glossy, add the margarine and knead some more.
  3. When you add the margarine, the dough will break apart to start with, but it will gradually come together.
  4. Once you have finished kneading, pull the top part of the dough down to the bottom to shape a ball. Seal the bottom and put it back to the bowl.
  5. Cover the bowl with cling film and wet kitchen paper. Let it rise with the oven's proofing function at 40°C for 40 minutes for the first proofing. (In summer, you can let it rise at room temperature.)
  6. Mash the sweet potato with a spoon. I used anno-imo and didn't add anything, but if you add some sugar and butter, add at this point.
  7. After the first proofing, divide the dough into 8 portions. Shape each portion into a ball, firmly seal at the bottom. Cover with cling film and wet kitchen paper, and leave them to rest for 15 minutes.
  8. After 15 minutes, roll the dough out to an oval (rectangle) shape. Spread the sweet potato paste on the front 2/3 of the dough.
  9. Roll it up from the front, and seal the edge and both ends firmly.
  10. Place the dough joint-side up, make a long cut in the center with a scraper, leaving space on the both ends.
  11. Take one end and feed it through the center about 3 times.
  12. Shape the dough nicely and place on a baking tray. Cover with cling film and wet kitchen paper. Let it rise with the oven's proofing function at 40°C for 30 minutes for the second proofing. (In summer, you can let it rise at room temperature.)
  13. After the second proofing, preheat the oven to 190°C. Meanwhile, brush the leftover beaten egg on top of the dough, and sprinkle some black sesame seeds.
  14. Bake in the oven for 17 minutes at 190°C. And it's done! (Adjust the cooking temperature/time depending on your oven.)

This easy baked pudding is filled with sweet potatoes, brown sugar and aromatic spices. Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon I did triple the recipe and forgot to triple the time so we had this for dessert with cool-whip and everyone loved it! Orange equals sweet potatoes in my eyes. I peel away most of the skin, because I can be picky and I want to make sure nothing is rotting deep down inside there.

So that is going to wrap this up with this special food everyone's favorite! sweet potato finger rolls recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!