Chef Maria Ritchey, our Harvest Kitchen Food Service Manager, loves sharing some of her recipes for the home cook.
“This is a delish treat that can be made easily overnight! A fun evening activity with your friends or family turns into a breakfast delight.”
Sweet Potato Dough
1//3 c. milk
2 Tbsp. unsalted butter
1/2 c. roasted sweet potato (Peel and bake at 350)
1/4 c. granulated sugar
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
3/4 tsp. salt
1 larget egg
2-1/4 tsp. instant or active dry yeast (1 standard pack)
3 c. all-purpose flour, plus more as needed
Filling
8 Tbsp, unsalted butter, softened to room temperature
1/2 c. packed light or dark brown sugar
1 Tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
Whipped Cream Cheese Icing
1/2 c. cream cheese
2 Tbsp. heavy whipping cream
2/3 c. confectioners sugar
1/4 tsp. salt
Directions
- Make the dough: Warm the milk and butter together over the stove until the butter is melted. Set aside until slightly cooled. With the paddle attachment of a stand mixture, or by hand whisk the roasted sweet potato, sugar, nutmeg, cinnamon and salt together.Add the warmed milk/butter, egg, and yeast until combined. On low speed or mixing by hand using a rubber spatula or wooden spoon, mix in 1 cup of flour at a time until combined.
- Keep the dough in the mixer and mix on low speed for an additional 3-5 minutes or knead by hand on a lightly floured surface for 3-5 minutes.
- Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 2 hours or until double in size.
- Grease the bottom of a baking dish of your choice. This recipe yeilds 12 large rolls, or 18-20 small rolls and can be done in a variety of dishes.
- Punch down the dough to release the air. Place dough on a lightly floured work surface. Using a lightly floured rolling pin, roll dough into a large rectangle (the dough should be about 1/4 – 1/2 inch thick). If the dough becomes difficult to roll, pause for 10 minutes to allow the dough to relax.
- Combine the soften butter, brown sugar, cinnamon, and spices into a small bowl. Spread evenly over the top of the dough. Roll dough tightly from the longest end of the rectangle. Using a very sharp knife, cut into 10-12 even rolls. Arrange rolls in the prepared pan.
- Cover the rolls tightly and put into the fridge overnight.
- Preheat oven to 350°F.
- Pull rolls from the fridge about 15 minutes before baking. Bake rolls for about 22-28 minutes or until they are lightly browned on top.
- MAKE THE ICING WHILE THE ROLLS ARE BAKING: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the heavy whipping cream. Add the confectioners’ sugar and salt and beat on medium speed until fluffy and smooth. Spread on warm cinnamon rolls.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
About Chef Maria Ritchey
Growing up in rural Ohio, Maria has been surrounded by agriculture her whole life. After moving to Providence to attend Johnson & Wales University, she became a server at Gracie’s in Providence, and fell in love with the produce from local farms and the people who run them. After graduating from Johnson & Wales in 2020 with a B.S. in Dietetics and Applied Nutrition, she went to work for Hasbro Children’s Hospital, but realized that clinical nutrition was not her path. Maria believes that food is medicine and that teaching people how to cook nutritious, local foods is the best way to improve our community’s health. Today Maria is an integral part of our team, playing a major role in our Harvest Kitchen local foods café in downtown Pawtucket.
