Sweet Potato Garlic Knots
adapted from: kholercreated.com
yield: 16 rolls
1 cup warm water
1 envelope active dry yeast
2 tablespoons agave nectar
1/2 cup sweet potato puree
2 tablespoons olive oil
1 1/2 teaspoons salt
3 1/2 cups flour
6 cloves minced garlic
1/8 cup olive oil
To make sweet potato puree: Wash and peel sweet
potato and cut into 1 inch squares. Place in a large pot of boiling water and
cook for 20-25 minutes, or until fork tender. Remove from heat, drain, and
return to pot. Beat with hand mixer until smooth.
Pour warm water into the bowl of your stand mixer
and add yeast. Let sit for 10 minutes, then add in honey, olive oil and sweet
potato puree. Mix until well combined.
Attach dough hook to mixer. On lowest setting add
flour and salt very slowly. Continue to mix until dough forms, about 5 minutes.
Remove dough, rinse and dry bowl. Use olive oil to generously oil the inside of
the bowl. Return dough to bowl and roll to coat with the olive oil. Place in a
warm area, cover with saran wrap and allow dough to rise for at least one hour,
until it has doubled in size.
Preheat oven to 425 degrees. Divide dough into 16
equal pieces. On a floured surface roll them into 8 inch strips and tie into
knots, tucking ends under each knot. Bake for 12-14 minutes, until golden.
While rolls are baking mince garlic and combine with olive oil. Brush a
generous coating onto rolls immediately after removing from oven. Lightly salt
rolls with fresh ground sea salt. Allow to cool for 3-5 minutes before serving.
This printable recipe from StartingtoSimmer.blogspot.com
