Do your kids always eat all their vegetables?  Do they always tend to eat whatever has the most carbs?  {Okay, this last one might not just be the kids.}  Well, this is exactly what happens at my house.  It’s so funny how they can eat the bread/rolls {more than what I would have thought humanly possible}  and then as soon as they are told to eat something with a little more nutritional value they are full.

Now the joke is on them!  All they see is a roll, but inside is sweet potato puree.  So not only are they happy, but mom is happy too.  I love these.  They have a beautiful orange hue to them from the sweet potato, but you would never know it is there by tasting them.

These would look amazing on your Thanksgiving dinner table.  I know they will be on mine.  But really, I make these often and my kids love them.  My most picky eater happens to have orange for a favorite color.  How lucky is that.  He thinks that orange colored rolls are a special treat for him.  HAHA…if only he knew the truth.

Sweet Potato Dinner Rolls

Ingredients:

1 pkg. active dry yeast (or 2 1/4 tsp yeast)
1/2 cup warm water
4 TBLS white sugar
1 1/2 cups canned sweet potato puree
3 TBLS butter
1 tsp. salt
2 eggs, slightly beaten
3 cups flour +additional
additional 1/4 cup butter (optional)

Directions:

Dissolve yeast, warm water and 1 tablespoon sugar in a mixing bowl.  Let stand 5 minutes or until foamy.

Add remaining sugar, sweet potato, butter, salt, and eggs.  Stir to mix well.  Stir in 3 cups of flour.  Knead, using a dough hook or by hand, 2-3 minutes.  Adding just enough more flour to prevent sticking (I added another 1/3 cup flour).  Do not knead top heavily; when smooth, shape into a ball.  Place in an oiled bowl, and turn to coat the surface.  Cover, and let raise about 1 hour or until doubled in size.

Punch down, and allow dough to rest 2 minutes.  Divide in half.  Roll each half into a 12 inch circle.  Butter entire top and cut into 8ths.  Starting with the wider side roll up just like a crescent roll.  Place on a greased cookie sheet and let rise until doubled in size.

Bake at 375 for 15-20 minutes.  *Makes 16 large rolls.

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