4 tablespoons unsalted butter
⅔ cups whole milk
½ cup sweet potato pureé
1 teaspoon freshly grated orange zest
3 cups all-purpose flour
1 packet (2 ¼ teaspoons) active dry yeast
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon fine sea salt
1 large egg
4 tablespoons melted butter
1 cup sweet potato purée
½ cup dark brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated
½ teaspoon fine sea salt
1 teaspoon pure vanilla extract
½ cup chopped pecans
¾ cup brown sugar
¼ cup Bourbon
2 tablespoons unsalted butter
1 teaspoon vanilla
1 cup confectioner’s sugar
½ cup chopped pecans, toasted
In a saucepan, melt the butter. Remove from heat and add milk to warm. Transfer to a mixing bowl with a paddle hook attachment. On low speed beat in sweet potato pureé, and orange zest. In a separate bowl, whisk together the flour, yeast, brown sugar, cinnamon, and salt. On low speed, gradually add flour mixture to combine. Beat in egg, then beat until dough comes together. Switch to a dough hook attachment and beat on medium speed until dough forms a dough. If dough is too sticky, add more flour 1 tablespoon at a time.
On a floured-surface, and with floured hands, knead dough until smooth and elastic, about 2 minutes; form into a ball. Transfer dough a bowl lightly oiled. Cover dough with plastic wrap or a dish towel and let dough double in volume at room temperature, about 2 to 3 hours.
In a medium skillet, melt 4 tablespoons butter. In a medium bowl, beat together melted butter, sweet potato, dark brown sugar, cinnamon, ginger, and salt.
Punch dough in the center to deflate. Turn over dough onto a floured work surface and roll into a 9 by 13-inch wide rectangle. Spread sweet potato filling in the center of the dough, using an offset spatula, leaving a ½-inch border. Sprinkle chopped pecans evenly across the top. Tightly roll the dough, starting at the long end, into a jelly roll. Stand seam-side down. Cut dough into 9 equal pieces.
Grease a 9-inch cast-iron skillet with softened butter. Place cinnamon rolls into cast-iron skillet, cut side up, touching each other. Cover with plastic wrap or a dish towel and let double in volume, about 45 minutes.
Preheat oven to 375 degrees Fahrenheit. Bake rolls until golden brown and expanded, about 20 to 25 minutes. Remove from oven and cool.
In the meantime work on sauce. In a saucepan, combine brown sugar, ¼ cup cold water, bourbon and cook to dissolve sugar, about 5 minutes. Whisk in remaining butter, vanilla, and confectioner’s sugar until a sauce is formed. Pour glaze on top of cinnamon rolls and sprinkle with pecans. Allow glaze to set before serving, about 20 minutes.
Bake with soul. Eat with pleasure!