I firmly believe that everyone needs a go-to dish or side they can prepare that makes them look like a rock star. And this go-to item needs to look like you spent hours doing something complicated and all Martha Stewart-y, when in reality, it was really pretty easy. Not that you’d ever let anyone know.
This, my friends, is one of those items.
Now, if you are a sweet potato hater, don’t worry. These rolls have an incredible flavor, but don’t taste like you’re biting straight into a sweet potato.
After the dough is done rising, you’ll break off a small handful of dough and on a lightly floured surface, roll the dough into a snake-like shape. Just channel your preschool, play-doh playing days. It will all come back to you!
So, you are going to cross the dough over, like shown, and then wrap the top part under and back through. You could also wrap the other end over – whatever seems easiest to you.
See? Easy breezy! I don’t have a pastry mat, so I roll my rolls out on a cutting board because I think it is easier to clean up the board than the whole counter. A little less germy too.
After you pull these out of the oven – it only takes 10 – 15 minutes to bake – you’ll want to brush them with olive oil. The recipe calls for garlic to be put on top too, but I just use kosher salt.
I found the recipe on the very cool site, Tasty Kitchen. There are some brilliant folks on that site, you have to check it out! I baked the sweet potato, which was actually a yam, that was used in this recipe, but I’ve also used canned sweet potato and that tasted just as good.
These rolls are awesome with a holiday dinner or with a simple soup or salad. Really, you can’t go wrong with anything you pair them with.