3 lb. 2 oz. canned Texas Sweet Potatoes (reserve liquid)
3 1/4 cups sweet potato liquid and or hot water
12 oz. margarine
1/4 cup oil
6 cups brown sugar
6 lbs. white flour, all purpose or bread
1 lb. whole wheat flour
2/3 cup dry milk powder
1 1/2 teaspoons salt
1 teaspoon nutmeg
7 tablespoons cinnamon
1/4 cup instant dry yeast
8 cups powdered sugar
1 1/2 teaspoons vanilla
Place sweet potatoes, sweet potato liquid, 4 oz. margarine, oil and 2 cups brown sugar in mixer; mix well with wire whip. Place hook attachment on mixer; slowly mix in 3-1/4 cups reserved sweet potato liquid and/or water. Add flours, dry milk, salt, nutmeg, 1/4 cup cinnamon and yeast. Dough should look like it is too dry. Beat for 10 minutes. Dough will become more elastic and moist as it mixes.
Let dough rise until double in size. Divide dough into 2 equal sections. Roll out each section to a 1/2" thick rectangle. Brush with remaining margarine
Combine remaining brown sugar and cinnamon and sprinkle mixture on dough. Roll dough jelly-roll style.
Cut each roll into 35 (4 oz.) portions. Place rolls 3x6 in a 2" steamtable pan sprayed with food release or lined with pan liner. Let rise until double in size.
Bake at 350°F. (preheated) for 25 minutes.
Combine powdered sugar, 1 cup hot water and vanilla. Brush rolls with glaze before serving, if desired.
Serve with fresh fruit and a variety of milk.
Makes 70 servings.
Prep time includes time for dough to rise.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Sweet Potato Cinnamon Rolls
Amount Per Serving:
% Daily Value*
Total Fat5.64 g
Saturated Fat 1.11 g
Trans Fat 0.73 g
Total Carbohydrate61.89 g
Dietary Fiber 2.38 g
Sugars 26.15 g
Vitamin A 1.32 %
Vitamin C 0.19 %
Calcium 3.86 %
Iron 4.92 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.