Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul: A Cookbook

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From the Publisher jalapeno hush puppies low country grits Sweet Potato Pecan Cinnamon Rolls Makes 12 rolls Some people categorize cinnamon rolls as dessert, but I’ve only ever known them as a special breakfast treat. There’s nothing like a warm freshly baked cinnamon roll right out of the oven with gooey sweet potato cream cheese icing drizzled on top. If you’ve never made cinnamon rolls, you’ll love how fun and easy these are to make. My favorite part is rolling the sweet potato dough around the pecan and cinnamon filling. FILLING ½ cup brown sugar, coconut sugar, or a mix of the two ½ tablespoon ground cinnamon ¾ cup toasted pecans (see Note on page 164) ⅓ cup vegan butter SWEET POTATO CREAM CHEESE FROSTING ½ cup vegan cream cheese ½ cup confectioners’ sugar ¼ cup mashed sweet potato (from ¼ baked medium sweet potato) ½ teaspoon pure vanilla extract RECIPE 1. In a small saucepan, warm the soy milk and vegan butter over medium heat until the vegan butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato. 2. In a large bowl, mix together the flour, granulated sugar, yeast, and salt. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients. 3. Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you’ve got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let it rise for 1 hour. The dough should double in size. 4. Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside. 5. Once the dough has doubled in size, preheat the oven to 375°F. 6. Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼ inch thick. You should end up with a roughly rectangular oval, about 12 × 16 inches. 7. Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log. Carefully cut the log into twelve 1-inch slices. Grease a large skillet or a 10 × 10-inch baking dish and place the rolls in it cut-side down. Bake for 25 minutes, or until they’ve expanded and turned slightly golden on the top. 8. Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy. ROLLS 1 cup plain unsweetened soy milk or other nondairy milk ¼ cup vegan butter 1 cup mashed sweet potato (from 1 baked medium sweet potato) 3 cups unbleached all-purpose flour, plus more for dusting ¼ cup granulated sugar 1 (¼-ounce) package (2¼ teaspoons) active dry yeast ½ teaspoon salt ½ teaspoon grapeseed oil

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