I wanted very much to like this, but something was not right here. I’ve wanted to make these for the longest time. Adding some potato for a tender loaf is something I’ve done before, so I was quite sure this would work. But the dough turned out dry and the grated sweet potato bits stayed intact .
When the recipe calls for the addition of potato, I’ve always popped them into the oven while something is baking, then adding the puree into the dough. This is what I had intended to do but plain forgot to pop the sweet potato in arrghh. Could it be why?? the sweet potato not ‘dissolving’ into the dough and thus not contributing moisture?? I have seen other recipes calling for spuds to be grated in, but perhaps not quite a large qty and significant portion of the total ingredients??
Anyway, bench notes should I want to attempt these again:
– puree not grate the sweet potato
– I skipped the pecan but added 1tsp of extra cinnamon. Could do with a bit more (I love cinnamon).
– cover early enough, not just when it’s browning. The buns were slightly burnt in spots on both the bottom and top.
A pity about these buns because it’s not every day that I make cinnamon buns, and I was so looking forward to these. Meanwhile there are so many other recipes to try! So many and no time/occasion sigh…