-
1
Pierce sweet potato in several places with fork.
-
2
Place in microwave oven and cook on High 7 minutes.
-
3
Turn over and cook until very tender, about 7 minutes longer.
-
4
Scoop flesh from potato into bowl and mash.
-
5
Transfer 3/4 cup mashed potato to large bowl of electric mixer fitted with whisk attachment (reserve remaining potato for another use).
-
6
Beat until potato is very smooth.
-
7
Heat half and half and 1 tablespoon brown sugar in heavy small saucepan over low heat until thermometer registers 105F.
-
8
to 115F.
-
9
Remove from heat.
-
10
Sprinkle yeast over; stir to blend well.
-
11
Let stand until yeast dissolves and is slightly foamy, about 12 minutes.
-
12
Fit mixer with dough hook.
-
13
Add remaining 5 tablespoons brown sugar, melted butter, salt and cardamom to sweet potato in bowl and beat until smooth and will blended.
-
14
Add yeast mixture and mix until blended.
-
15
At medium speed, beat in enough flour, 1 cup at a time, to form soft dough.
-
16
Beat 3 minutes (dough will be soft).
-
17
Turn out dough onto floured surface.
-
18
Knead until smooth and elastic, adding more flour by tablespoons if too sticky, about 6 minutes.
-
19
Knead in dried cherries.
-
20
Butter large bowl.
-
21
Form dough into ball and add to bowl, turning to coat.
-
22
Cover bowl with plastic wrap, then towel.
-
23
Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
-
24
Butter 2 heavy large baking sheets.
-
25
Punch down dough.
-
26
Turn out onto floured surface.
-
27
Divide dough in half.
-
28
Using rolling pin, roll 1 dough piece to 12-inch-diameter round (if dough retracts during rolling, stop occasionally and gently pull and stretch dough with fingertips, then continue rolling).
-
29
Repeat with remaining dough piece.
-
30
Cut each round into 8 equal triangles.
-
31
Starting at wide end of triangle, roll up toward point of triangle, stretching dough slightly with fingertips as triangle is rolled up.
-
32
Brush point lightly with glaze; press to seal.
-
33
Place 8 rolls on each prepared sheet, shaping into crescents and spacing evenly.
-
34
Cover rolls with towel.
-
35
Let rise in warm draft-free area until light and puffy, about 45 minutes.
-
36
Position 1 rack in center and 1 rack in top third of oven; preheat to 400F.
-
37
Brush rolls with glaze.
-
38
Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 15 minutes.
-
39
Cool rolls on racks.
-
40
(Can be made 2 weeks ahead.
-
41
Wrap in foil; freeze.
-
42
If desired, rewarm wrapped rolls in 350F.
-
43
oven about 10 minutes.)
