Ingredients

For the dough

  • 150ml almond milk
  • 125g vegan margarine
  • 1 large egg
  • 125g roasted sweet potato, puréed
  • 375g plain flour
  • 50g light brown sugar
  • 1 fast-action dried yeast sachet

For the filling

  • 450g roasted sweet potato, puréed
  • 50g honey
  • 1 orange, juiced
  • 1½ tsp ground cinnamon
  • 50g walnut halves
  • ½ tbsp light brown sugar

For the topping

  • 100g dairy-free cream cheese
  • 30g icing sugar
  • ¼ tsp ground cinnamon

Method

  1. 1

    In a small pot, bring the milk to just before boiling. Remove from the heat and add the butter to the pot to melt. Add the mixture to a small bowl and let it cool until warm to the touch, but not hot. Add the egg and sweet potato purée and whisk to combine.

  2. 2

    Mix together the flour, sugar and yeast in the bowl of a stand mixer. Make a well in the middle of the dry ingredients and add the sweet potato mixture. Using the dough hook attachment, mix the ingredients on low until it comes together, occasionally using a spatula to scrape the sides of the bowl. Adjust to a medium-high speed and mix for 6-8 minutes until the dough is still soft and slightly sticky but coming away easily from the sides of the bowl.

  3. 3

    Scrape the mixture into a large greased bowl and cover with clingfilm. Leave it in a warm, draft-free spot for 1-2 hours until it has doubled in size.

  4. 4

    Add the purée along with the honey, orange juice and 1 tsp cinnamon to a medium pot and bring to the boil. Reduce the heat and simmer gently for 25 minutes until the mixture thickens slightly and is almost spreadable.

  5. 5

    Meanwhile, add the walnuts to a small frying pan and toast over a medium heat. Transfer to a chopping board and chop until fine. Transfer to a bowl and combine with the light brown sugar and ½ tsp cinnamon. Leave the sweet potato ‘butter’ and walnuts to cool. 

  6. 6

    Dust your kitchen surface with flour. Lightly punch down the dough in the bowl and tip out on to the floured surface. Roll out into a rectangle shape approximately 25 x 40cm. Using an off-set spatula, spread the sweet potato ‘butter’ evenly across the dough, leaving a 1cm border all around. Sprinkle over the crushed walnuts so that the sweet potato is completely covered. 

  7. 7

    Starting with the longest side, roll the dough up as tightly as possible. You should have a long Swiss roll-like shape. Use a little water to help seal down the edge. Cut the length of dough into 12 equal pieces. Fit the pieces into a rectangular 24 x 30cm greased baking dish, cover with greased clingfilm and leave in a warm place for 30 minutes until the buns have increased in size. During this stage, preheat your oven to 200°C/fan 180°C/gas mark 6. Transfer to the oven and bake for 25-30 minutes, or until the buns are nicely browned. Remove from the oven and cool. 

  8. 8

    Meanwhile, add the dairy-free cream cheese, icing sugar and cinnamon to a bowl and whisk together until smooth. When the buns are still a little warm but not hot, spread the cream cheese mixture on top. Serve. 

Nutritional Details

Each serving provides
  • Energy 1817kj 434kcal 22%
  • Fat 18.0g 26%
  • Saturates 7.7g 39%
  • Sugars 22.0g 24%
  • Salt 0.44g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1273kj/304kcal

Each serving provides

58.8g carbohydrate 2.6g fibre 7.3g protein

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