Poetry Thursday #8:
My life, so wonderful,
So toilsome; stressful.
Nothing to look forward to,
At least for the moment.
Constant lies; deception.
Pleasure, not as pleasing,
Tastes are going bland,
The spice of life fading,
I ponder these things,
While sitting at the edge,
The edge of my sanity,
This foothold; ledge.
I entered this world,
To someone screaming,
Now I say the same word,
I'm begging; pleading.
Any last words?
Just fucking push already.
Push... by David Robichaux Jr.
I might as well declare this week Purple Sweet Potato Celebration Week. For the past several days, I had carefreely indulged my obsession for purple-colored food, namely (you guessed it), purple sweet potatoes (PSPs). It all began when I'd spotted some freshly dug (still coated in soil) PSPs at the market over the weekend. Against my better judgement, I grabbed a few of the tubers, all the while scheming up something beautiful and delicious with them in my head.
Today is only Thursday, but I've already rustled up five - yes, FIVE - new recipes using my favorite purple vegetables! I suppose I'll stop only when they run out (just hoping there are no Withdrawal Symptoms!). I'm not going to extol the nutritional virtues and versatility of PSPs again, but if you're new to these lovelies and are pretty curious, click on the links below for my previous posts on these purplies:
Purple Sweet Potato Pie with Easy Oats Crust
Rockin' Pink and Purple Scones
Mont Blanc-Inspired Purple Sweet Potato Cakelets
For today's recipe, I attempted a pairing of matcha (green tea) and PSP flavors in a bunch of sweet rolls, and the outcome was unexpectedly delicious. The potatoes went very well with the green tea, the two very distinct earthy notes blended brilliantly to striptease the palate. Yes, very naughty! The success of this recipe surpassed even my expectations. And the colors, OH... So drop-dead gorgeous. Like a well-matched outfit, on a good hair day.
The three layers: green tea (roll), brown sugar and purple sweet potatoes (filling)
Experience the luscious feeli...err, filling.
Green Tea Rolls With Purple Sweet Potato Filling
Makes: 12 rolls
1 teaspoon dry, instant yeast
1 cup warm milk
1/2 cup white sugar
1/3 cup margarine (or butter), melted and cooled
1 teaspoon salt
2 large eggs, room temperature
4 1/2 cups bread flour
3-4 tablespoons matcha powder
Purple Sweet Potato Filling
400g sweet potatoes, boiled and mashed
1/3 cup butter, softened
1 cup brown sugar
1. Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and matcha powder, mix well. Knead the dough into a large ball for about 5 minutes. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
2. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
3. Roll dough into a 16x21 inch rectangle and after that prepare the filling.
4. Assembly: Spread dough with 1/3 cup butter and sprinkle evenly with brown sugar. Add the mashed, cooled purple sweet potatoes one spoonful at a time on top of the sugar. Flatten layer evenly with a spatula.
5. Roll up dough and cut into 12 rolls. Place rolls (cut side up) on a lightly greased rectangular baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 200C/400F.
6. Bake rolls until matcha layer turns slightly brown, about 15 minutes. Leave to cool on a rack for 15 minutes before serving (careful, the filling will be very hot when it comes out of the oven!).