Crescent City Cooking

Chapter One

Sweet Potato Brioche

Makes about 20 rolls
Prep time: 30 minutes prep time, 6 hours rising time

This recipe was adapted from one I found in the Jackson, Mississippi, Junior League cookbook, Come on In! We have served them at Bayona forever, and they go fast. The sweet potato gives these rolls a beautiful color and rich, moist texture.

1 envelope active dry yeast

1 teaspoon sugar plus 2 tablespoons sugar

1 cup mashed baked sweet potato (approximately 1 large or 2 small sweet potatoes)

5 eggs plus 1 beaten egg

1/4 cup whole milk

31/2 cups flour

1 teaspoon salt

1/2 pound (2 sticks) cold butter, cut into small pieces

In a small bowl, dissolve the yeast and 1 teaspoon sugar in 2 tablespoons warm water. Place the mashed sweet potato in the bowl of a mixer. Using the paddle attachment, beat 1 minute at medium speed, then add the 5 eggs, milk, and yeast mixture and beat for 1 minute. Add the flour, the remaining 2 tablespoons sugar, and salt and mix for about 5 minutes at medium speed. Let the mixture rest for 10 minutes, then beat in ... read full excerpt from: Crescent City Cooking ebook