Sweet Potato Stuffed Rolls – The recipe

Sweet Potato Stuffed Rolls – The recipe



As promised…here’s the recipe. I only get the white sweet potatoes over here. I would have preferred the orange variety that I used to buy in England, they’re more flavourful. If you can get hold of the orange sweet potato, then I would definitely recommend them.


Ingredients (12-15 cookie rolls - 6-7 cm / 2.5-3 inches long)

Cookie
1 ½ cups all-purpose flour
½ cup demerara sugar
½ cup margarine
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
3 tablespoons warm non dairy milk

Filling
1 cup sweet potato (boiled, peeled and mashed)
4-5 tablespoons desiccated coconut flakes or freshly grated if you have some
1 tablespoon sugar
2 tablespoons raisins or other dried fruits
Chopped almonds (optional)
1 tablespoon soy/almond milk (optional – to soften the mixture)

Soya milk for glazing.

• Pre-boil the sweet potatoes.
• Preheat oven at 200 degrees Celsius.
  
• Add the baking powder to the flour and mix well.
• Fold in the margarine in the flour. Rub lightly with the fingers until the mixture resembles fine breadcrumbs.
• Add sugar and salt. Mix well.
• Add the vanilla and milk.
• Knead to form a dough. (Adjust milk quantity if required)
  
• Put the cookie dough in the refrigerator while you prepare the sweet potato filling.
• Mix all the ingredients for the sweet potato filling together.
• Remove the cookie dough from the refrigerator and divide into 2 – 3 balls.
• Roll each ball flat to about 2 mm.
• Cut out circles using a large cookie cutter or the edge of a stainless steel bowl (which is what I used). The bowl I used was about 6 cm (2.5 in) diameter.
• Place some ¾ tablespoon of filling on each circle.
• Roll the cookie dough to enclose the sweet potato. Continue rolling lightly to glue the edges together. (It’s just like rolling play dough!)
• Arrange the rolls on a greased tray or lined with grease-proof paper.
  Glaze with soya milk.
• Bake for 20 minutes or until golden.
• Cookies will still be quite soft when removed and will become crunchy on cooling.
  
  Enjoy them on the same day as they do go cakey the next day because of the moist sweet potato inside. But I still liked them as they then tasted like stuffed scones.