The "tuber rescue" has begun... Two weeks ago, Rita harvested a short section of one sweet potato row. Nine days later, she harvested a second section with the volume nearly doubling and signs of mouse-testing which hadn't been present before. On Labor Day, with the help of Miriam and Isaiah, the row was finished along with the partial row next to it. We have two more full rows of Beauregard and one full row of NC Japanese to dig. The vines are still very vigorous so the tubers will continue to grow. The mulching did an excellent job of keeping the weeds under control, so the digging is quite easy. We've included these in shares already and begun to add them to our meals. We enjoy them baked or boiled or fried (haven't pulled out the deep fryer yet, but we will!) and as the base of a dinner roll recipe which we found in Simply in Season:
Sweet Potato Crescent Rolls -- 2 dozen
1½ c whole wheat bread flour
¼ c sugar
1 T active dry yeast
1 t salt
1 t ground cinnamon
½ t ground nutmeg
¼ t ground ginger
¼ t ground allspice
Combine in a large bowl.
1 c sweet potatoes, cooked and mashed
1 c milk
¼ c butter
Combine in large saucepan and cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 minutes.
1 large egg, beaten
Add and beat at medium speed for 3 minutes.
2-2½ c bread flour
Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 709 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly foured surface into a 12" circle.
2 T butter, melted
Brush each circle with 1 T butter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place crescent rolls, point-side down, on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375ºF until golden brown, 10-12 minutes.
Option: Roll each half into rectangle, brush with melted butter and sprinkle with cinnamon sugar. Roll like a log, then cut into ½" pieces. Place in 9"x13" pan and cover until doubled. After baking, frost lightly for a tasty cinnamon roll.
Sweet Potato Crescent Rolls -- 2 dozen
1½ c whole wheat bread flour
¼ c sugar
1 T active dry yeast
1 t salt
1 t ground cinnamon
½ t ground nutmeg
¼ t ground ginger
¼ t ground allspice
Combine in a large bowl.
1 c sweet potatoes, cooked and mashed
1 c milk
¼ c butter
Combine in large saucepan and cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 minutes.
1 large egg, beaten
Add and beat at medium speed for 3 minutes.
2-2½ c bread flour
Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 709 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly foured surface into a 12" circle.
2 T butter, melted
Brush each circle with 1 T butter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place crescent rolls, point-side down, on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375ºF until golden brown, 10-12 minutes.
Option: Roll each half into rectangle, brush with melted butter and sprinkle with cinnamon sugar. Roll like a log, then cut into ½" pieces. Place in 9"x13" pan and cover until doubled. After baking, frost lightly for a tasty cinnamon roll.
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