Sweet Potato Rolls
Filling was mashed buttery sweet potato. Outside was soft bread coated with cinnamon powder. Topping was a sprinkle of black sesame seeds on the cross section. The entire shape was supposed to look like a half, diagonal cut of sweet potato. Pardon me, I could have shaped them better...
Sweet potato in the US is a little different from those in Japan. The former is orange, very moist; the latter is pale yellow, less moist. Although both are sweet as named, Japanese sweet potatoes are sweeter than American sweet potatoes. I cooked mashed American sweet potato for a while to get rid of extra moisture, and mixed in a little of butter and Splenda to make it buttery and slightly sweet. Although the texture couldn't became the exact same to Japanese sweet potatoes, the filling made from American sweet potatoes was lovely.
J especially liked the rolls' cinnamon flavor. Cinnamon coating was not just giving brown color to mimic sweet potato skins but was complement to the simple sweet potato filling, giving a pleasant spicy kick to each bite. I like my Vietnamese Saigon Cassia cinnamon powder that has intense flavor with a little bit heat.
Vitamin & fiber-rich rolls for J's breakfast, lunch, or afternoon tea!
