Sweet Potato Rolls with Maple Pecan Butter

It seems like not too long ago, you really only saw sweet potatoes at Thanksgiving, but they have seen a huge surge in popularity lately.  What with them tasting awesome and being pretty darn good for you, who can blame people?  I personally love just about anything with sweet potato and rolls are no exception.  These spiced rolls are pretty tasty on their own, but once you add the slightly sweet maple pecan butter, it just puts them over the top.

Sweet Potato Rolls with Maple Pecan Butter

Number of Servings: 16 to 20 rolls
Time to Prepare:  about 3 hours

Rolls 

• 1 (.25 oz) package active dry yeast
• 2 Tbsp white sugar, divided
• 1/2 cup warm water (about 110 degrees)
• 2 Tbsp brown sugar
• 1/2 cup cooked, mashed sweet potato
• 3 Tbsp butter, softened
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 2 eggs, lightly beaten
• 3 1/2 cups flour

 Butter

• 1/2 cup butter, at room temperature
• 1/3 cup pecans, finely chopped or ground
• 1/4 cup maple syrup

In the bowl of a stand mixer, dissolve yeast and 1 Tbsp white sugar in the warm water.  Let stand 5 minutes (it should be foamy).

Add remaining white sugar, brown sugar, sweet potato, butter, salt, cinnamon, nutmeg, ginger, and eggs.  Stir to mix well.  Add 3 cups of flour and mix with dough hook until it starts to come together.  Add remaining 1/2 cup flour slowly, as needed, to make a soft dough.  Knead for about 3 minutes, until smooth.  Place in an oiled bowl, cover, and let rise until doubled.

Punch dough down and allow to rest for 2 minutes.  Divide into 16 to 20 balls and shape into rolls (I used the method demonstrated in this great video by Mel's Kitchen Cafe).

Place rolls on a greased baking sheet.  Cover loosely and let rise until doubled.  Bake at 375 for 12 to 14 minutes, or until golden brown on top.

While the rolls bake, beat the butter in a small bowl until smooth and creamy.  Add pecans and syrup and mix well.

When rolls are done baking, brush the tops with some of the butter.  Save the remaining butter for serving with the rolls.

Source: slightly adapted from Sweet Pea's Kitchen
Produce Used: Sweet potato