Sweet potatoes are a great source of beta-carotene, a powerful antioxidant known to give orange vegetables and fruits their vibrant color, which is converted to vitamin A in the body. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease and delay aging and body degeneration.
Increasing consumption of plant foods like sweet potatoes decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.
Ingredients:
Sweet potatoes - 1 cup (cooked, peeled and mashed)
Refined flour - 3 ½ cups
Warm water - ½ cup
Dry Yeast - 1 level tsp
Egg -1
Ghee - 3 tbsps
Honey - 3 tsps
Salt - 1 tsp
Sesame seeds - 1 ½ tbsps
Method:
- Take ½ cup refined flour in a large bowl.
- Mix the yeast in ½ cup lukewarm water and pour over the refined flour. Gently stir, cover and keep aside for 15 minutes.
- Add 1 cup of the cooled mashed sweet potato into the yeast mix.
- Add the egg, ghee, honey, salt and three cups of flour.
- Knead into soft dough. If it turns out too sticky, add a little more flour and knead, so that the dough pulls away from the sides.
- Shape into a smooth ball, put it into the bowl and drizzle with oil. Rub the oil nicely all over the surface.
- Cover the bowl with cling film and keep in a warm area till it doubles( 2 hours)
- Turn the dough on a flat surface sprinkled with some dry flour, press it down into a square about ¾ inch thick.
- Cut into 16 equal squares (for small sized buns). Shape each piece into a ball, gently flatten and place them over an oiled aluminum foil. Cover with a wet cloth and let it double in size(45 minutes)
- Pre-heat the oven to 200 degrees.
- Whisk one egg and 1 tsp water, brush the balls and put sesame seeds over them (On the buns seen here, I just applied water and stuck sesame seeds.)
- Bake for about 15 minutes, till they brown.
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