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Sweet Potato Garlic Knots

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Easy Sweet Potato Garlic Knots.

Ingredients

  • 1 cup Warm Water
  • 1 envelope (7g Envelope) Active Dry Yeast
  • 2 Tablespoons Honey Or Agave Nectar
  • 2 Tablespoons Olive Oil,, Plus More To Oil The Bowl
  • ½ cups Sweet Potato Puree (fresh Or Canned)
  • 3-½ cups Unbleached Bread Flour
  • 1-½ teaspoon Coarse Kosher Salt
  • Minced Garlic And Olive Oil, To Brush On Baked Knots

Preparation

Note: To make sweet potato puree, wash and peel sweet potato and cut into 1-inch squares. Place in a large pot and add enough water to cover. Bring to a boil over high heat and boil for 20-25 minutes or until soft. Remove from heat and drain into a colander and return to the pot. Mash and allow them to sit while you prepare your other ingredients.

1. Pour warm water into a medium bowl and slowly whisk in yeast. Let sit for 10 minutes, then add honey, olive oil and mashed sweet potato. Whisk until thoroughly combined and smooth.
2. In a separate bowl, mix flour and salt. Slowly stir in wet ingredients and continue to stir until it becomes impossible to stir more. Then use your hands to continue mixing and slowly start kneading your dough, adding more flour to your hands to keep it from sticking.
3. Once you’ve created your dough ball, add olive oil to the bottom of your bowl and roll the dough ball in it until it is coated. Cover with Saran wrap or a damp towel and store in a dry place (I use my microwave) for two hours.
4. Around the last 15-minute mark, preheat your oven to 425 degrees. Divide your dough into pieces you can easily hold in your fist and roll them into long strips around 8 or 9-inches long. Don’t worry if they’re skinny, they’ll still get fat when they bake. Tie each into a knot, tuck the edges under each side, then place each on the pizza stone.
5. Bake until golden, around 10-15 minutes. Brush with minced garlic and olive oil immediately after removing from oven. Allow to cool 3-5 minutes.

5 Comments

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Avatar of Rebecca Coffelt

Rebecca Coffelt on 11.20.2012

I love making bread- but trying more with spelt flour…have you tried this flour in these? just wondering…I will try and get back to you~Becky

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Christiane M.B. on 11.14.2010

I’ve got a urge for these yummies to be in my tummy..although I’ll try to use leftover pumpkin purèe instead of sweet potato, since I just made the Perfect Pumpkin Cheese Cake. I’ll let y’all know if it works out!

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Ree | The Pioneer Woman on 11.13.2010

These look really, really yummy!

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Laurie {Simply Scratch} on 11.11.2010

These are beautiful!!

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Twinks on 11.10.2010

These look delicious and the knots are so perfect. I did laugh when I read the related blog post. Hope when I make them it is uneventful!

8 Reviews

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Avatar of CodieD

CodieD on 11.26.2012

I made these for my in-laws for Thanksgiving with pumpkin. Everyone loved them and my husband even said he would eat them again. I am not an experienced bread maker and they turned out pretty good. The dough for mine was pretty soft so the knots didn’t hold their shape as pretty as the picture here. They still tasted good though.

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food4friends on 11.26.2012

I made the dough the night before I baked the rolls,and let it rise in the refrigator overnight. Took them out and let it sit on the counter for 3 1/2 to 4 hours, then baked them while the Thanksgiving turkey was resting. Used pumpkin, and substituted 1 cup of white whole wheat flour for part of the bread flour. They turned out great, and I will definitely use this recipe again.

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kender3 on 10.14.2012

I would have loved for these to have a stronger sweet potato flavor (it gets more pronounced when they are cold, fyi), but these were a huge hit.

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MaceyAK on 6.30.2012

These were so easy to make! And so light and fluffy, the first night I made them, they were gone so fast. Two days later my family asked me to make them again for a dinner party. I also used regular flour both times, and didn’t let them rise the second time, and they tasted amazing anyway!

Avatar of lesia

lesia on 12.18.2010

I made these rolls for Thanksgiving and they were delicious. We used pumpkin instead of sweet potato and it worked fine. These were great cold the next day. We’re making them again for Christmas. Thanks for sharing!

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