fall

Sweet Potato Cinnamon Rolls

The weather is getting colder which means it’s time to curl up by the fire. Nothing is better on a chilly night than some sweet cinnamon buns! Fall is my favorite season! The crisp cool air, the festive decorations, and let’s not forget all of the delicious treats! Here is another one to add to your fall menu, Sweet Potato Cinnamon Rolls. You’re gonna love them!

Sweet Potato Cinnamon Rolls

Ingredients:
2 c. Flour
1/4 c. Sugar
2 Medium Sweet Potatoes (roasted)
1/2 c. Milk
1/4 c. Coconut Oil
1/2 tsp. Salt
2 tsp. Yeast
1/2 c. Water

1/4 c. Brown Sugar
1 tsp. Cinnamon
1 tbl. Melted Coconut Oil

Icing:
1 c. Confectioners Sugar
1/2 tsp. Vanilla
1/4 tsp. Cinnamon
water

First things first, let’s proof the yeast by placing two teaspoons of yeast, and one teaspoon into a half cup of warm water. Allow the yeast to sit for five to ten minutes. If the yeast bubbles up, you are good to go!

In a large bowl, mash two cooked sweet potatoes. Add milk, sugar, coconut oil, yeast (and water) and thoroughly mix. Next, stir in the flour, and salt. Place the bowl in a warm place and allow it to rest for an hour.

Preheat the oven to 350 degrees, and line a round nine inch pan with parchment paper.

Once the dough has risen, pour it out on to a floured surface. Knead the dough for about five minutes, adding flour so the dough doesn’t stick to the surface.

Roll the dough into a long rectangle and brush it will melted coconut oil. Sprinkle Brown sugar and Cinnamon on top, and roll the dough up into a log. Slice the log into eight pieces. Place the slices into a pan and bake for thirty five minutes, or until the top begins to brown.

In a small bowl mix together the dry ingredients for the icing. Add the vanilla, and slowly add water into the mixture (only add enough water to the mixture, so it forms a thick icing). Allow the buns to cool and top with icing.

Morning Fig Muffins

Breakfast can be such a bore, so try spicing up tomorrow’s breakfast with some Fall flavors! Two words for you, Fig Muffins. Once those cool fall mornings start to roll in, there is nothing you’ll want more. Grab your coffee because it’s time for breakfast!

Ingredients:

2 c. Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/2 c. Honey
1/4 c. Coconut Oil
2 Eggs
9 oz. Figs
1/2 c. Water
1/4 c. Powdered Sugar
1/2 tsp. Nutmeg
1 tsp. Vanilla
1/2 tsp. Clove
1/2 tsp. Cinnamon

Preheat the oven to 350 degrees.

In a food processor, blend together 9 oz. of figs and 1/2 cup of water. Once the mixture becomes smooth, add 1/4 cup of powdered sugar, mix and set aside.

In a separate bowl, whisk together the honey and coconut oil, until it becomes light in color. Next, add the eggs, vanilla, and figs. Make sure to mix thoroughly until there are no lumps.

In a large bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, nutmeg, clove, cinnamon, and salt). Pour the fig mixture into the flour and stir. Once the batter comes together, spoon the batter into muffin liners and bake for 15 to 20 minutes.

*Half the batter I made plain and for the other half, I spooned about a 1/2 teaspoon of cream cheese in the middle of the muffins right before they baked.

Sweet Potato Crepes

Fall is in the air, everywhere I look around! The weather is starting to get cooler, and all the pumpkin recipes are being pulled out of storage. But wait-there’s a new kid in town…Sweet Potato Crepes! Just when you thought fall couldn’t get any better.

Sweet Potato Crepes

Ingredients:
1 Sweet Potato
1 c. Almond Milk
3 Eggs
1/4 c. Brown Sugar
2 tb. Flour
2 tb. Coconut Oil (melted)
1/2 tsp. Cinnamon
1/4 tsp. Salt

Preheat the oven to 400 degrees. Bake a sweet potato for about an hour, or until it is completely soft.

Once the sweet potato has completely cooled, place in a large mixing bowl and add almond milk, eggs, and coconut oil. Thoroughly mix the ingredients together until the mixture is completely smooth.

Whisk in brown sugar, cinnamon, salt, and flour. Once all the ingredients have been added, and the batter is smooth, place the bowl in the refrigerator for about 15 minutes.

In a medium skillet heat up some coconut oil. When the pan is hot, pour a ladle full of batter onto the pan. Once the edges of the crepes begin to brown, it’s time to turn the crepe over. Allow the other side of the crepe to cook and then remove it from the heat.

Top the crepes with fruit, sugar, or syrup. If you’re feeling really sassy, try Nutella, you won’t regret it.