2 (1/4 ounce) envelopes active dry yeast
1/2 cup warm water
1 teaspoon unrefined sugar
5 1/2 cups whole wheat flour, divided
1 cup sweet potatoes, mashed
1/4 cup vanilla nondairy yogurt (I use soy)
1 cup vanilla nondairy milk (I use Rice Dream)
1/2 cup unrefined sugar
1/4 cup vegan butter, melted (I use Earth Balance)
1 1/2 teaspoons salt
1 teaspoon baking soda
vegetable oil (to coat pans)
flour (to coat surface)
3/4 cup vegan butter, melted (I use Earth Balance)
2 cups firmly packed unrefined light brown sugar
5 tablespoons ground cinnamon
1 cup pecans, toasted and chopped, optional Glaze:
1/4 cup vegan cream cheese (I use Tofutti)
3 tablespoons vanilla nondairy milk (I use Rice Dream)
1 1/2 cups unrefined powdered sugar
1. Mix first 3 ingredients in large mixing bowl. Let stand 5 minutes. Add 1/2 cup flour. Stir well. Add mashed sweet potatoes, next 6 ingredients (through baking soda), and 4 cups flour. Stir well. Add remaining 1 cup flour. Stir well until dough forms. Place dough in a well-greased bowl, turning to grease top.
2. Cover with plastic wrap. Let rise in a warm place (85°), free from drafts, 1 hour to 1 1/2 hours, or until doubled in bulk. Lightly grease a 13x9" baking pan. For filling, stir together all filling ingredients, until blended. For glaze, beat cream cheese until smooth, and add remaining ingredients. Beat until smooth.
3. Punch dough down. Turn dough out onto a lightly floured surface, and roll into a 10- x 18-inch rectangle. Spread evenly with filling (see below), leaving a 1" border around the top and bottom. Roll up dough, jelly-roll fashion, starting at 1 long side. Cut into 12 (1 1/2") slices, and arrange in prepared baking pan.
4. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 30 minutes. Preheat oven to 400 degrees F. Bake rolls for 17-20 minutes. Add glaze, if desired. In my opinion, they're plenty sweet without the glaze.
Source of recipe: Slightly modified version of Tori Farbisz's recipe