Sweet Potato Croissants

1 .25oz package active dry yeast

1 T sugar

3 T brown sugar

1/2 C sweet potato puree

1/2 C warm water (100 degrees F)

1/4 C butter

1 tsp salt

2 eggs slightly beaten

3 1/2 C bread flour

Dissolve yeast in warm water with 1 T sugar.  Let stand 5 minutes.

Add brown sugar, sweet potato, butter, salt and eggs.  Combine well then add flour 1 cup at a time.  

At this time I changed to the dough hook on my Kitchenaid Mixer and kneaded the dough for 2-3 minutes making sure to add little bits of additional flour to get it from being too sticky.

When smooth, form it into a ball and plac it in an oiled bowl.  Turn it once to coat the surface.  Cover the bowl and let rise for an hour or longer.

Punch down and let it rest for 2 minutes.  Place on a floured surface and roll into a thin rectangle.  Divide into smaller rectangles and then cut them diagonally.  Roll them starting at the wide ends to form the croissants.  Place on a baking sheet, cover and let rise once more for about 40 minutes or until they double in size.  

Bake 375 degrees for 15-20 minutes.

Family Rating: 10   

These croissants were light and fluffy and delish!  Tim’s serving suggestion is to cut them open and spread on the honey butter!  That being said, when I make them again I will add more butter and form them into rolls instead of croissants.  The texture is more like a fluffy roll and not a flaky buttery croissant.   So I will try again and let you know how they come out.