Sweet Potato Braids

Sweet Potato Braids

Ingredients:

• 2 packages of active dry yeast
• 1/4 cup warm milk (110-115 degrees)
• 1 cup of mashed sweet potatoes (1 cup canned pumpkin can be substituted)
• 1 3/4 cups milk
• 1/4 cup veg. oil
• 1 egg
• 4 cups all purpose flour
• 2 cups whole wheat flour
• 1 tsp salt
• Optional: 1/2 cup dried cranberries, nutmeg and/or cinnamon 

Instructions:

1. Mix yeast and warm milk in large bowl; let stand for 5 minutes. Stir in sweet potatoes, milk, oil, and egg. Add 3 cups all-purpose flour, whole wheat four, and salt; mixing until smooth. Mix enough remaining all-purpose flour to make smooth dough.
2. Knead dough on floured surface until smooth and elastic, about 5 minutes.
3. Place dough in a bowl; let rise, covered, in a warm place until double in size, about 1 hour.
4. Punch down dough. Divide dough into 2 equal halves. Divide each half into thirds.
5. Roll pieces of dough into strips, 12 inches long. Braid 3 strips; fold ends under and place on greased cookie sheet. Repeat with remaining dough. Let rise, loosely covered, until double in size, about 30 - 40 minutes.
6. Bake until breads are golden and sound hollow when tapped, 45 to 55 minutes. Transfer to wire racks and cool.

Roasted Sweet Potatoes

Roasted Sweet Potatoes 

From: Cuisine at Home, Issue No. 67
Makes: 8 cups
Total Time: 45 minutes
Nutrition: per cup - 317 cal, 9g total fat, 58g carbs, 6g fiber, 3g protein.

Ingredients:

• 1/3 cup olive oil
• 3 1/2 lbs sweet potatoes, peeled, cut into 1" chunks
• 1/2 tsp cayenne
• salt to tatste
• 1/2 cup honey
• 1/4 cup fresh lime juice
• 1/4 tsp ground cinnamon
• chopped fresh cilantro

Instructions:

1. Preheat oven to 425 degrees
2. Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated. Transfer to a baking sheet and roast until fork tender, 25 minutes.
3. Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast. Once potatoes are tender, coat with glaze and roast five more minutes. Garnish with cilantro.