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1
To make Sweet Potato Dough: Stir yeast into 1/3 cup warm (105115F) water until dissolved.
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2
Let stand 10 minutes.
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3
Combine flour, sugar, and salt in bowl of food processor, stand mixer, or regular bowl.
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4
(Reserve 1/3 cup flour if kneading by hand.)
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5
Stir sweet potato and oil into 1/3 cup warm water.
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6
Stir yeast mixture and sweet potato mixture into flour mixture.
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7
(If using food processor, add liquids through feeding tube with processor running.
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8
If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.)
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9
Follow kneading instructions below.
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10
Place dough in oiled bowl; cover.
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11
Let rise 1 hour, or until doubled in volume.
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12
To make Cinnamon-Pecan Filling: Stir together brown sugar and cinnamon in bowl.
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13
Grease 13- x 9-inch baking sheet with margarine.
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14
Roll dough into 14- x 12-inch rectangle.
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15
Spread with margarine.
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16
Sprinkle cinnamon-sugar over dough; top with half of chopped pecans.
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17
Starting at long edge, roll up dough.
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18
Slice 1 inch off each end; discard.
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19
Cut roll crosswise into 12 1-inch-thick pieces, and place on prepared baking sheet.
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20
Cover, and let rise in warm place 45 minutes, or until doubled in size.
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21
Preheat oven to 375F.
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22
Bake buns 18 to 20 minutes, or until golden.
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23
3 ways to knead
