Comments on: Sweet Potato Garlic Knots

By: CodieD

CodieD — Mon, 26 Nov 2012 22:00:04 +0000

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.

By: food4friends

food4friends — Mon, 26 Nov 2012 17:03:58 +0000

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.

By: Rebecca Coffelt

Rebecca Coffelt — Tue, 20 Nov 2012 15:26:47 +0000

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

By: kender3

kender3 — Mon, 15 Oct 2012 00:20:45 +0000

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.

By: MaceyAK

MaceyAK — Sat, 30 Jun 2012 08:08:23 +0000

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!

By: lesia

lesia — Sat, 18 Dec 2010 14:45:31 +0000

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!

By: JeanneR

JeanneR — Mon, 13 Dec 2010 17:07:49 +0000

Just wonderful! I was worried about not having a second rising, but they turned out super. They needed the full two hours rising time (I did use regular flour as that was all I had). I baked on a regular cookie sheet. Maybe someday I will get a pizza stone. Ate them with vegetable beef soup and froze the rest. Plan to make more today to freeze for little turkey sandwiches for our day-after-Christmas party.

By: amyellebull

amyellebull — Tue, 23 Nov 2010 03:05:54 +0000

Awesome!! I’ve made these with both sweet potato and pumpkin purees, and both were great, although my family preferred the pumpkin. I haven’t quite figured out the sizing of the three sections yet, as my rolls always turn out HUGE, almost like mini loaves, but it’s a great recipe. Great for Thanksgiving or any meal in the fall!

By: YoyoNuggetz

YoyoNuggetz — Sat, 20 Nov 2010 03:33:21 +0000

I made these almost exactly as is, with three small changes.. first, I was pressed for time and only let the dough rise a little over 1 hour, but I used a bit more yeast as well. I also infused the oil with one thick sprig of rosemary. These turned out amazing! Great way to sneak in some healthy veggies to pizza dough! I will also be trying this as a pizza crust as per one of your latest blog postings. =]

By: Christiane M.B.

Christiane M.B. — Mon, 15 Nov 2010 01:46:17 +0000

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!