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Vegetarian Recipes

SWEET POTATO CINNAMON ROLLS

We made another ebook! Sprouted Kitchen Holidays is a collection of a handful of my favorite recipes from SK Cooking Club, plus a few more, and we made a beautiful online resource for your seasonal table. There are 25 recipes that feel good for celebrating, regardless that this year will be different than any other. Check the link to the shop page for more details and reach out if there are any questions!

I am including the recipe for our family tradition of Christmas morning cinnamon rolls here. They have a little bit of baked sweet potato in them to keep them tender, but are by all means decadent. You can start these the day before, and let them sit in the fridge overnight, and the early bird pulls them out while the oven preheats Christmas morning. I’ve also heard they freeze well! Once you cut and load them in your baking dish, cover them with a layer of parchment paper and freeze. The evening before, leave them on the counter at room temperature to thaw and proof, before baking the following morning. We have a post coming up next week for the savory crowd, albeit just as creamy and delicious, before we all take a sharp turn into kale and salads come January.

The ebook is available in the shop, and should you need a virtual gift, or want to sync up your menu with someone you cannot be with the holiday, there is a gift option as well.

Thank you for your support of all things Sprouted Kitchen, and wishing you wellness into the new year.

Sweet Potato Cinnamon Rolls

Serves 8-10

I can often makes swaps for gluten-free baked goods, but not here. I don’t know the science of gluten and yeast. The dairy however, can be replaced with a vegan butter and non-dairy milk of choice. If the sweet potato step here sounds fussy, 1/4 cup canned pumpkin puree will do the trick.

Heads up! Start these the day before you need to bake them!

Ingredients

For the dough

1 cup of warm milk (no warmer than 110°)
2 1/2 tsp. of active dry yeast
2 eggs
1/3 cup of unsalted butter – melted
1/3 cup of cooked sweet potatoes flesh
1/2 tsp. of sea salt
1/3 cup of cane sugar
4 1/2 cups of all purpose flour, divided

For the filling

1 cup of light brown sugar
2 Tbsp. of cinnamon
1/3 cup of unsalted butter – room temp
1/2 cup of chopped pecans – optional

For the frosting

4 oz. of cream cheese
3 Tbsp. of unsalted butter
1/4 cup of maple syrup
3/4 cup of powdered sugar
1 tsp. of vanilla extract
pinch of sea salt

Directions

Warm the milk (not super hot, just above body temp.). Stir in the yeast and let it sit for a few minutes to dissolve.

Into a stand mixer with knead attachment, add the milk mixture, eggs, incorporate them in well. Stir in the butter, potato flesh, salt and sugar to combine. Add 4 1/4 cups of the flour, 1 cup at a time, reserve the last 1/4 cup for rolling them out. Work everything together to combine for a minute, then dump the dough on a lightly floured surface. Knead the dough by pushing it with the heels of your hands and pulling it back to you on repeat for about 5 minutes. Roll it into a smooth little dough baby, cover it with a dish towel or plastic wrap and let it rise until it doubles in size. This time of year, since it’s a little chillier, this will take no less than an hour, likely two. Go do something else and just leave it alone.

While you’re waiting, stir the brown sugar, cinnamon and butter together. It should look like a thick paste. Roll the dough out into a 1/4” thick rectangle, about 14” in length. No need to bust out a ruler, just guess. Spread the brown sugar butter mixture all across the top. Sprinkle pecan or walnut pieces in there if you like nuts. Starting with the long side, roll the dough down into a log. Cut the log into roughly 3” thick pieces (you can make them smaller or larger to your preference). Arrange them with an inch of space between in one or two greased baking dishes. I don’t need 14 rolls for just my family, so I bake half in a 10” cast iron skillet and put the rest in a second baking dish to gift). (This much can be done a day in advance and leave them covered in the fridge. Whomever wakes up first in the morning, should pull them from the fridge so they can rest and rise for at least one hour before baking. You can also freeze them, and pull them out to the counter when you go to bed the evening prior to wanting to bake them) Cover the rolls loosely with a dish towel and let them rise another hour.

Preheat the oven to 350°. Bake the rolls on the middle rack for 20 minutes. While the rolls bake, whip up your frosting. In a stand mixer or with an electric mixer (or by hand with your strong muscles), mix the cream cheese and butter together until well combined and smooth (about 5 minutes in a stand mixer). Add the maple, powdered sugar, vanilla and pinch of salt and mix again. While the rolls are still warm but not piping hot, spread the frosting across the top and let it drip into the crannies. Enjoy warm!



Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls . Sprouted Kitchen

10

Tender cinnamon rolls made with sweet potato.

  • 1 cup of milk
  • 2 1/2 tsp. of active dry yeast
  • 2 eggs
  • 1/3 cup of unsalted butter
  • 1/3 cup of cooked sweet potatoes
  • 1/2 tsp. of sea salt
  • 1/3 cup of cane sugar
  • 4 1/2 cups of all purpose flour
  • 1 cup of light brown sugar
  • 2 Tbsp. of cinnamon
  • 1/3 cup of unsalted butter
  • 1/2 cup of chopped pecans
  • 4 oz. of cream cheese
  • 3 Tbsp. of unsalted butter
  • 1/4 cup of maple syrup
  • 3/4 cup of powdered sugar
  • 1 tsp. of vanilla extract

596 calories26 grams fat83 grams carbohydrate10 grams protein

PT2H

PT20M

PT2H20M

American

Breakfast

breakfast, dessert, holiday

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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