Sweet Potato Cranberry Knots

Dairy Free
Health score
3%
Sweet Potato Cranberry Knots
180 min.
12
168kcal

Suggestions


Indulge in the delightful flavors of our Sweet Potato Cranberry Knots, a perfect side dish that brings a touch of warmth and sweetness to any meal. These knots are not only dairy-free but also packed with the goodness of sweet potatoes and the tartness of cranberries, making them a unique addition to your dining table. Imagine the aroma of freshly baked bread wafting through your kitchen, enticing everyone to gather around and enjoy a comforting treat.

With a preparation time of just 180 minutes, these knots are surprisingly easy to make, allowing you to impress your family and friends without spending all day in the kitchen. The combination of warm spices, like cinnamon, and the natural sweetness from the sweet potatoes creates a harmonious blend that is both satisfying and nutritious. Each knot is soft, fluffy, and bursting with flavor, making them an ideal accompaniment to your favorite holiday dishes or a cozy family dinner.

Whether you're hosting a gathering or simply looking to elevate your everyday meals, these Sweet Potato Cranberry Knots are sure to be a hit. Their beautiful golden-brown color and inviting texture will have everyone reaching for seconds. So roll up your sleeves, gather your ingredients, and get ready to create a deliciously memorable side dish that will leave your guests raving!

Ingredients

  • 2.3 cups bread flour for bread flour
  • 0.3 cup sugar 
  • teaspoon salt 
  • 0.5 teaspoon ground cinnamon 
  • package yeast dry quick
  • 0.3 cup butter softened
  • 0.8 cup water lukewarm (95°)
  • 0.8 cup sweet potatoes and into packed in syrup (from 23-ounce can) mashed drained
  • 0.5 cup cranberries dried
  • serving butter melted

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Mix 1 cup of the flour, the sugar, salt, cinnamon and yeast in large bowl.
  2. Add 1/4 cup butter and the water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
  3. Add sweet potatoes. Beat on medium speed 1 minute, scraping bowl frequently. Stir in cranberries and enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
  4. Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy.
  5. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
  6. Heat oven to 375°. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces.
  7. Roll each piece into 8-inch rope; tie into knot.
  8. Place on cookie sheet.
  9. Brush knots with melted butter. Cover and let rise in warm place about 40 minutes or until double.
  10. Bake 14 to 20 minutes or until golden brown.

Nutrition Facts

Calories168kcal
Protein7.63%
Fat27.86%
Carbs64.51%

Properties

Glycemic Index
16.67
Glycemic Load
14.75
Inflammation Score
-7
Nutrition Score
4.2860869642185%

Flavonoids

Cyanidin
0.03mg
Delphinidin
0.01mg
Myricetin
0.12mg
Quercetin
0.23mg

Nutrients percent of daily need

Calories:167.85kcal
8.39%
Fat:5.25g
8.08%
Saturated Fat:1.05g
6.59%
Carbohydrates:27.36g
9.12%
Net Carbohydrates:26.08g
9.48%
Sugar:8.25g
9.16%
Cholesterol:0mg
0%
Sodium:255.77mg
11.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.24g
6.48%
Vitamin A:1390.9IU
27.82%
Selenium:9.46µg
13.51%
Manganese:0.24mg
11.87%
Vitamin B1:0.09mg
6.04%
Folate:22.36µg
5.59%
Fiber:1.28g
5.12%
Phosphorus:32.17mg
3.22%
Copper:0.06mg
3.2%
Vitamin B2:0.05mg
2.76%
Vitamin B3:0.55mg
2.73%
Vitamin E:0.41mg
2.71%
Vitamin B5:0.26mg
2.64%
Magnesium:8.83mg
2.21%
Vitamin B6:0.04mg
1.87%
Zinc:0.28mg
1.86%
Potassium:62.46mg
1.78%
Iron:0.3mg
1.69%