Serious Eats: Recipes
Bread Baking: Sweet Potato Buns
There's no story for this recipe. I needed buns, I made these. They were yummy. And there you go.
They aren't as orange or as sweet-potato-y as other bread I've made with this same flour, but it still adds a subtle flavor and a pretty color without hitting you over the head that they're different. The flavor is, for lack of a better term, buttery.
I used whey for these buns but water is just fine. As for the sweet potato flour, it might be hard to find but it's an interesting ingredient. If you can't find it, just add the same amount of bread flour.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.