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Baked Sweet Potato Knish Recipe Perfect for Thanksgiving
Highlights
Baked Sweet Potato Knish Recipe Perfect For Thanksgiving
Baked Sweet Potato Recipe
Ingredients
Dough
2 ½ cups flour
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon honey
3 eggs, plus 1 egg yolk for optional egg wash
3 tablespoons coconut oil, melted, plus extra for brushing
1 teaspoon apple cider vinegar
1/4 cup sparkling water, more if necessary
Filling
1 ½ pounds of sweet potatoes, peeled (about 5 medium potatoes)
2 tablespoons coconut oil, melted
1 egg
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon dry ginger
honey to taste
Method
Dough
2 ½ cups flour
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon honey
3 eggs, plus 1 egg yolk for optional egg wash
3 tablespoons coconut oil, melted, plus extra for brushing
1 teaspoon apple cider vinegar
1/4 cup sparkling water, more if necessary
Filling
1 ½ pounds of sweet potatoes, peeled (about 5 medium potatoes)
2 tablespoons coconut oil, melted
1 egg
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon dry ginger
honey to taste
Method
Prepare the dough:
1.In a medium mixing bowl, sift together flour, salt and baking powder, and set aside. Beat 3 eggs, honey, coconut oil and vinegar together in a separate bowl. Add about 1/4 cup of sparkling water. Be sure to keep the mixture bubbly by whisking gently.
2.Slowly add the flour mixture by ½ cupfuls to the egg mixture, stirring with a spoon. When it gets difficult to stir with a spoon, use your hands and begin kneading the mixture into a soft dough. When all of the flour mixture is added, the dough may seem too dry. If it does, add more of the sparkling water until the dough is pliable but not sticky. Knead only until it’s smooth.
3.Divide the dough into three balls and cover with a damp towel. Let the dough sit covered for 45 minutes.
1.In a medium mixing bowl, sift together flour, salt and baking powder, and set aside. Beat 3 eggs, honey, coconut oil and vinegar together in a separate bowl. Add about 1/4 cup of sparkling water. Be sure to keep the mixture bubbly by whisking gently.
2.Slowly add the flour mixture by ½ cupfuls to the egg mixture, stirring with a spoon. When it gets difficult to stir with a spoon, use your hands and begin kneading the mixture into a soft dough. When all of the flour mixture is added, the dough may seem too dry. If it does, add more of the sparkling water until the dough is pliable but not sticky. Knead only until it’s smooth.
3.Divide the dough into three balls and cover with a damp towel. Let the dough sit covered for 45 minutes.
Meanwhile, prepare the filling:
1.Cut the peeled sweet potatoes into large chunks and put them in a pot. Cover with water. Add 1 teaspoon of salt to the pot. Bring to a boil. Reduce heat to medium and let the potatoes simmer for 25 minutes, until very tender.
2.Drain the potatoes and add coconut oil. Mash sweet potatoes in the pot until they are smooth and fluffy. Season with pumpkin pie spices and honey. Crack an egg into the potato mixture and mix it in with a fork till well blended. Cover the pot.
Rolling out and stuffing the knishes:
1.Preheat the oven to 350 degrees Fahrenheit. Pour a little coconut oil into a small bowl and set aside. Flour a smooth surface where you will roll out your dough. Take one of the dough balls and pound it out with a rolling pin until thin. Gently stretch and roll the dough into a rough rectangular shape.
2.The dough should be stretched out to make a 10×12 inch rectangle; this will take several roll/stretch cycles. 3.Flip the dough and re-flour the surface to keep the dough from sticking to your rolling pin, or the rolling surface.
4.Use a sharp knife to cut that 10×12 inch rectangle out of the dough. Add the excess dough trimmings to one of the dough balls under the damp towel.
5.Add about 1/3 of your filling (a heaping 1/2 cup) in a layer at the bottom of the rectangle, reserving about ¾ inch of space at the bottom and on each side of the filling.
Filling the dough:
1.Carefully roll the dough up and over the filling towards the center of the rectangle. Use a pastry brush to brush the dough with coconut oil.
2.Roll the dough again towards the center, brush with oil, then roll again until the dough is completely rolled into a tube-like shape, seam-side down. Pinch the ends of the dough together to seal them shut.
Cut the knish roll:
1.Use your finger to gently mark where your knishes will be divided. You should get five knishes per roll. Use the side of your hand to cut the knishes, using a sawing back-and-forth motion to section off each knish. 1.Using a knife doesn’t work as well, because your knishes sides won’t be sealed.
3.Repeat the process with the remaining two dough balls.
1.Cut the peeled sweet potatoes into large chunks and put them in a pot. Cover with water. Add 1 teaspoon of salt to the pot. Bring to a boil. Reduce heat to medium and let the potatoes simmer for 25 minutes, until very tender.
2.Drain the potatoes and add coconut oil. Mash sweet potatoes in the pot until they are smooth and fluffy. Season with pumpkin pie spices and honey. Crack an egg into the potato mixture and mix it in with a fork till well blended. Cover the pot.
Rolling out and stuffing the knishes:
1.Preheat the oven to 350 degrees Fahrenheit. Pour a little coconut oil into a small bowl and set aside. Flour a smooth surface where you will roll out your dough. Take one of the dough balls and pound it out with a rolling pin until thin. Gently stretch and roll the dough into a rough rectangular shape.
2.The dough should be stretched out to make a 10×12 inch rectangle; this will take several roll/stretch cycles. 3.Flip the dough and re-flour the surface to keep the dough from sticking to your rolling pin, or the rolling surface.
4.Use a sharp knife to cut that 10×12 inch rectangle out of the dough. Add the excess dough trimmings to one of the dough balls under the damp towel.
5.Add about 1/3 of your filling (a heaping 1/2 cup) in a layer at the bottom of the rectangle, reserving about ¾ inch of space at the bottom and on each side of the filling.
Filling the dough:
1.Carefully roll the dough up and over the filling towards the center of the rectangle. Use a pastry brush to brush the dough with coconut oil.
2.Roll the dough again towards the center, brush with oil, then roll again until the dough is completely rolled into a tube-like shape, seam-side down. Pinch the ends of the dough together to seal them shut.
Cut the knish roll:
1.Use your finger to gently mark where your knishes will be divided. You should get five knishes per roll. Use the side of your hand to cut the knishes, using a sawing back-and-forth motion to section off each knish. 1.Using a knife doesn’t work as well, because your knishes sides won’t be sealed.
3.Repeat the process with the remaining two dough balls.
Bake the knishes:
1.Grease a cookie sheet, then place the knishes at least 1 ½ inches apart. Crack 1 egg into a small bowl and beat it together with a little water.
Optional: Beat the egg yolk with a little water, then brush each knish with a layer of yolk for a nice golden sheen. If you’d prefer, brush them with melted coconut oil instead of egg wash.
2.Put the knishes in the oven and bake them for 35-40 minutes till golden.
1.Grease a cookie sheet, then place the knishes at least 1 ½ inches apart. Crack 1 egg into a small bowl and beat it together with a little water.
Optional: Beat the egg yolk with a little water, then brush each knish with a layer of yolk for a nice golden sheen. If you’d prefer, brush them with melted coconut oil instead of egg wash.
2.Put the knishes in the oven and bake them for 35-40 minutes till golden.
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