Sweet Potato Cinnamon Rolls

Ingredients

Dough
1 1/2 lbs Green Giant™ Fresh Diced Sweet Potatoes
4 1/2 cups all-purpose flour
1 stick unsalted butter
3 eggs
1/2 cup warm water
1 Tbsp active dry yeast
2 Tbsp sugar
1 Tbsp olive oil

Cinnamon Filling
1/2 lb Green Giant™ Fresh Diced Sweet Potatoes
1 1/2 cup brown sugar
2 1/2 Tbsp cinnamon
3 Tbsp all-purpose flour
1 stick unsalted butter (room temperature)
1/4 tsp nutmeg

Icing
2 cups powdered sugar
2 Tbsp milk
1 tsp vanilla extract
1/2 stick unsalted butter, melted
1/4 tsp salt

Directions

Pour 1 1/2 lbs of diced sweet potatoes into a microwave safe bowl. Microwave on high for 3-4 minutes or until fork tender.
Mash sweet potatoes with 1 stick of butter. Add in 3 eggs and 1 cup of flour and continue mashing until smooth.
In a mixer, add water, yeast and sugar. Stir and let sit for approximately 10 minutes until the yeast has dissolved and it becomes foamy.
Add sweet potato mixture to the yeast and using the paddle attachment on your mixer, mix for 2 minutes. Add 3 more cups of flour, one cup at a time and mix well. Dough should be sticky.
Sprinkle 1/2 cup of flour over your work surface and scrape the dough onto the floured surface. Knead the dough until it is smooth and elastic (approximately 1 minute). In a glass bowl, add olive oil to coat the bowl and sides to keep the dough from sticking as it rises. Place dough in the glass bowl and cover tightly with plastic wrap. Set aside and let the dough rise for 1 1/2 hours.
Preheat oven to 375°F
While the dough is rising, in a food processor place 1/2 lb of diced sweet potatoes and pulse until they are a small chop (approximately 1/8” pieces). In a medium size bowl, combine chopped sweet potatoes, brown sugar, cinnamon, flour and butter and mix well using a fork.
After the dough has risen, place the dough onto your floured surface and roll it out so that it’s about 24” x 16” and about 1/4-1/2” thick. Sprinkle the filling evenly over the dough. Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the roll into 12 equal size rolls and transfer the rolls into a 9” x 13” buttered glass baking dish. Wrap with plastic and let it rise for another 20 minutes.
While the cinnamon rolls are rising, in a medium size bowl combine powdered sugar, milk, vanilla extract, salt and melted butter. Set aside for use after cinnamon rolls have baked.
Bake the rolls for approximately 15-20 minutes or until they are golden brown. After removing from the oven, let them cool for approximately 5 minutes. Spread desired amount of icing on top of the sweet potato cinnamon rolls, serve and enjoy.