Baking just got a lot easier! Fewer ingredients and just as much flavour! Try vegan sweet potato rolls next time you’re craving something sweet.
In this recipe, we used our new casserole pan from our new Royal Pearl range. Its non-stick, non-toxic surface makes it the perfect pan for baking this dessert in the oven. Its beautiful design is also perfect for serving straight to the table. Check out the whole range!
Recipe
3 medium-sized sweet potatoes
2 tbsp of maple syrup
5 dl of flour
2 tsp of baking powder
¼ tsp of baking soda
2 dl of brown sugar
4 tsp of cinnamon
2 tsp of cardamom
2 tbsp of extra virgin olive oil
5 dl of powdered sugar
1 tbsp of oat milk
1 tbsp of vanilla sugar
Instructions
Preheat the oven to 200 degrees. Peel the sweet potatoes, cut them into small pieces to cook them faster, and put them in the oven for about 30-40 minutes (or until they are soft).
In a bowl, mix the pureed sweet potatoes with the maple syrup until combined. In a separate bowl, mix the flour with the baking powder and baking soda. Add the flour to the sweet potato mixture a half cup at a time and mix well until a dough forms. You can knead the dough with your hands into a dense ball, making sure the sweet potato and flour are mixed. Once the dough has formed a dense ball, cover it with a kitchen towel and let it rest for half an hour.
On a baking mat, roll the dough into a rectangle, about 25 x 40 cm. Brush the dough with oil and sprinkle with cinnamon, cardamom, and brown sugar. Roll the dough into one long roll, then start cutting it into pieces about 3 cm wide.
Place the rolls in a greased baking dish or pan. Bake for 25-30 minutes at 200°C. Mix the icing sugar, oat milk, and vanilla sugar for the vegan icing. After removing the rolls from the oven, allow them to cool for a few minutes, and pour the icing on top.
Happy baking moments!
Nicole
