Did you know that March is Brain Awareness Month? This is a recipe that not only tastes great, but it could help boost your brain health! That’s because it’s made with sweet potatoes and those little nuggets have antioxidants, carotenoids, and Vitamin A which all work together to contribute to your brain’s health. It’s also a great reminder that sweet potatoes should make it to the table more than once a year and smothered in marshmallows. Sweet potatoes can be used almost every application a baking potato is usually used in – fries, stews, and more.
Vitamin A helps regulate the immune system and protects you from infections by keeping skin and tissues in your mouth, stomach, intestines and respiratory healthy. Get this immune-boosting vitamin from sweet potatoes, carrots, kale, spinach, red bell peppers, apricots, milk, eggs or foods labeled vitamin-A fortified, such as milk or cereal. – Academy of Nutrition and Dietetics, Read More: Avoiding the Flu Naturally – Natural Ways to Boost Your Immune System
1 can (15 oz.) Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
1 cup Seedless raisins, divided
Preheat oven to 375°F.
Combine 3 cups flour, 1/2 cup sugar, salt, 1 teaspoon cinnamon and yeast in large bowl; Stir until blended; set aside.
Combine milk and 1/2 cup butter in small saucepan and heat to 120°F over medium-high heat.
Add warm milk mixture, eggs, sweet potatoes and 1/2 cup raisins to flour mixture, and stir until smooth. Stir in enough remaining flour to make a soft dough.
Turn out onto lightly floured surface and knead 10 minutes until smooth and elastic.
Lightly grease bowl. Return dough to bowl, turning once to grease entire surface. Cover and let rise in warm, draft-free place until doubled in bulk, about 30 minutes. Punch dough down and divide in half. Cover and let rest 10 minutes.
Grease two 9 x 5 inch loaf pans, set aside. Roll out each half of dough on lightly floured surface into 18 x 9 inch rectangle. Brush each with 1 Tablespoon melted butter. Combine remaining 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup raisins. Sprinkle evenly over each rectangle. Roll up rectangles, jelly-roll fashion, beginning at narrow end. Pinch ends to seal and fold under. Place loaves, seam-side down, in prepared pans. Cover and let rise until doubled in bulk, about 30 minutes. Brush loaves lightly with remaining 2 Tablespoons melted butter. Bake 10 minutes. Reduce oven temperature to 350°F and bake 40 to 45 minutes until loaves are golden brown and sound hollow when tapped on bottom. Remove from pans and cool completely on wire racks.
For cinnamon rolls, bake 1 loaf as directed and shape remaining dough into 12 rolls. Bake at 350°F in greased 13 x 9 inch baking pan 20 minutes until lightly browned. Cool on wire rack.
This recipe was provided by Allens Vegetables. We’re happy to support them because they’re family-owned and operated. They produce Popeye Spinach (another food high in Vitamin A), Veg-all, Princella Sweet Potatoes, Freshlike, Allens Butterfield, and Trappey’s,
If you’re like me and Allens Vegetables aren’t available in your local grocery store, you can purchase them online at their shopping site.
A mom and wife, Connie blogs about entertainment, going green, products, technology, DIY home remodeling and decor, and more. She's an animal lover and lives in the Pacific Northwest near Seattle, WA.
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