Plant-Forward
Sweet Potato Cinnamon Rolls
This is a nice treat using sweet potatoes as a base. Berries are a great compliment to these rolls as the fiber helps with the insulin spike.
Ingredients
- 2 sweet potatoes, medium, cooked, peeled and mashed
- 2 tbsp natural honey
- 2 cups GF flour
- 2 tsp baking powder
- ¼ tsp baking soda
- For the Filling:
- ⅓ cup brown sugar
- 3 tsp cinnamon
- 2 tbsp extra virgin olive oil
Directions
- 1
Pre-Heat the oven to 400F.
- 2
Using a fork carefully poke holes on all sides of the sweet potatoes then place them in a microwave for about 20 minutes depending on size. They need to be soft and mashable.
- 3
Cool slightly and peel the skin off (the skin will come off easily with your fingers).
- 4
In a large bowl mash the sweet potatoes with a fork or a masher.
- 5
Add the honey and mix until combined. In a separate bowl, combine flour with the baking powder and baking soda.
- 6
Add the flour to the sweet potato mixture a half a cup at a time, and mix well until a dough is formed.
- 7
Using your hands knead the dough into a firm ball, ensuring the sweet potato and flour are incorporated.
- 8
Once the dough is formed into a firm ball, cover with a tea towel and allow it to rest between 30-60 minutes.
- 9
On a floured working surface, roll out the dough into a rectangle, approximately 10 by 15 inches.
- 10
Brush the dough with a little bit of oil, then sprinkle on the cinnamon and brown sugar.
- 11
Using a pizza cutter, slice the dough into 1 inch wide strips. Roll into cinnamon rolls.
- 12
Place the rolls into a greased baking dish or cast iron pan. Bake for 25 to 30 minutes.
