Reviewer:

Reviewed: Jun. 4, 2012

Used the dough cycle on my bread machine to mix these up, then let the dough rise in the bowl as instructed. I split mine up between two smaller square baking dishes, baked, and then stuck in the freezer for future use! I did try one, and it was yummy. Can't wait to heat them up and brush with some butter.

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Reviewer:

danart920

Cooking Level: Intermediate

Home Town: Portland, Tennessee, USA

Living In: Hixson, Tennessee, USA

Reviewed: May 29, 2012

This rolls are delicious. You can not taste the sweet potato at all which is neither good or bad, its just what it is. They taste like a good quality sweet dinner roll. I liked them best hot with jam on them! I used coconut oil in replace of the margarine (I never ever use margarine...yuck!). I also used fresh sweet potato steamed in the microwave. Made these rolls in the bread machine then cooked in the oven. I did NOT have to add any more liquid or flour to make it work in the bread machine which was nice. I will definitely be making these again!

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Reviewer:

HJN Chef

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

Reviewed: May 21, 2012

These turned out very dense. They tasted good, but weren't really what I expected.

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Reviewer:

Marley29

Reviewed: Apr. 22, 2012

I made this because I saw that some reviews said they used leftover mashed sweet potatoes. They turned out so delicious, I am making more as we speak. My youngest daughter and myself love them and will make them whenever I have leftover sweet potatoes. We have them when they are warm with butter and we have reheated them and put butter and cinnamon sugar on them. Both ways are just so wonderful. I even have doubled the batch this time to be able to freeze them for another time.

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Reviewer:

drdodge213

Reviewed: Apr. 8, 2012

I made these today (Easter 2012) and they were delicious! The only change I made was to use 2 T brown sugar and 2 T white sugar. I think the reason the dough is so sticky for some is that they use too much sweet potato puree. Stick to the original recipe which calls for 1/2 cup and you will be fine. I also used my KA mixer with the dough hooks and eliminated the kneeding. Made 2 pans of 10 each. Be sure to brush with butter while hot and they will be great. Mine looked just like the pic.

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Reviewer:

firstlady

Reviewed: Apr. 8, 2012

These made a delicious sidedish to our Easter turkey dinner. Just a hint of sweetness. I boiled and mashed sweet potatoes and set the potato water aside for use as the liquid in this recipe. I made the dough in my bread machine, which worked out well. I then divided the dough up into 54 balls (18 x 3), in order to form "clover leaf rolls" by placing three small dough balls together in a greased muffin tin. I allowed them to rise another hour before baking for 12 minutes. Perfect!

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Reviewer:

Casey

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Mar. 31, 2012

So far, it is the best!

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Reviewer:

Constance

Reviewed: Jan. 4, 2012

Really just did not have the flavor I was expecting from these. I did not change anything and just didnt turn out like I had hoped for.

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Reviewer:

sherryboyer

Cooking Level: Intermediate

Living In: Marshall, Wisconsin, USA

Reviewed: Dec. 14, 2011

My first attempt at made from scratch, knead your own dough, rolls. LadySparkle suggested this recipe for me try. The taste is wonderful, but I have a long way to go to learn to make nice smooth rolls. The sweet potato added a nice taste and a very pretty color to this roll. I made several batches to try and get a smooth finish. Each batch was better than the batch before, but I'm not there yet. I dried the "ugly" ones to use as bread crumbs. The crumbs were wonderful on AR "Cauliflower Romaine Salad" and I used them on some baked chicken. Thanks SHERLIE for sharing your recipe. I will be making again as my family and extended loved the taste. Thanks also to LadySparkle for the suggestion.

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