[OC] Candied Yam Monkey Bread

Candied Yam Monkey Bread

Candied yams
2 small sweet potatoes
1/2 cup water
1 stick butter
1 1/2 cups brown sugar
1 tsp Vanilla
1 tsp Nutmeg
1/2 tsp cinnamon
1/8 tsp allspice

Peel sweet potatoes and cut them into small chunks.

Add sweet potatoes and water to medium saucepan and cover with tight fitting lid. Simmer on medium-low for about 20-25 minutes or until softened. Monitor moisture level to ensure potatoes do not scorch. Some lids will allow for more evaporation than others. Add a small amount of additional water, if necessary.

Add butter, brown sugar, vanilla, nutmeg, cinnamon, and allspice. Stir and cover. Continue to simmer on low for an additional 15 minutes.

Strain the yams to separate the yams from the syrup. Save both and allow them to come to room temperature. Mash yams until smooth.

Monkey bread
1/2 cup warm milk
2 tbs granulated sugar
1 packet active dry yeast
1 cup candied yams, mashed
1/4 cup buttermilk
2 large eggs
6 tablespoons melted butter
5 1/2 cups all-purpose flour
1/2 teaspoon salt

Combine milk, 1 tablespoon of sugar, and yeast and allow to bloom, about 10 minutes.

Add mashed yams to mixer with paddle attachment beat on low. Slowly pour in buttermilk, 1 tablespoon of sugar, yeast mixture, melted butter, and eggs. Allow mixture to combine before each addition. Mix salt into flour, then add to yam mixture in four increments. Switch from paddle attachment to dough hook halfway through adding the flour.

Allow mixer to kneed dough for 5 minutes. Cover with plastic and allow to rise for 1 hour.

Roll dough into balls and toss into the syrup from the yams. Add dough balls to buttered Bundt pan. Cover with plastic and allow to rise an additional hour.

Remove plastic and bake at 350 for 35-45 minutes, or until golden brown.

Allow monkey bread to cool for 5 minutes. Flip out onto plate. Top with glaze.

Glaze
1 cup powdered sugar
2 tbs milk
1/2 tsp vanilla

Whisk all ingredients until smooth.

by EpicuriousExpedition