In order to make full use of the leftover steamed sweet potato chunks, I mashed them into paste and added cocoa powder, honey and whipped cream, to make them into a soft filling for the buns
Plus, by planning far in advance, you are much less likely to miss any travel necessities. PotatoHead wants to share her expert travel and packing tips
Usually on Sunday I’ll share a brunch recipe, and technically I guess potatobuns aren’t really a brunch food, but I hope you’ll forgive me because I couldn’t let Easter go by without making some sort of bun(ny)-type food
There are three parts – a yeasted part, purple sweet potato dough, and white dough. Last year, I made a mash-up of the quintessential hot cross buns – coconut tangzhong hot cross buns, which uses the Chinese bread-baking method of incorporating a water roux (tangzhong) into the dough, making it silky, pillow-y soft
I have tried baking purple sweet potatobuns a few times, but using local purple sweet potatoes. The sweet buns, as expected, are soft yet a bit springy
Start by chopping the onion, garlic, and carrot. To Make the Buns. Once the yeast has bloomed, add the oil, mashed sweet potato, baking powder, and flour to the bowl and mix until you get a soft and dough
If you’re a guest, don’t bore the host with a bottle of wine – bring these buns along with a bag of marshmallows and watch everyone’s jaws drop as you pull these out of the oven in two minutes
As it is very easy to make, I prepare this curry in bulk and pack this for the kids with their chapathis by placing the subzi in the middle of the chapathi and roll them for their lunch box and have the same as side dish for rice as well for our lunch
![Chinese Sweet Potato Steamed Buns With Spicy Surinamese Filling [Vegan]](http://cdn.mytaste.org/i?u=group2%2FM00%2FE4%2FA4%2FCgAIN1jIX-KAPDbRAALsWDOLDHg161.jpg&w=330&h=270&c=1)
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