Sweet Potato with Ricotta

Name: Sweet Potato with Ricotta
Yield: 18
Ingredients: 5 medium sweet potatoes; 3 cups (scant) of whole milk; 1/2 teaspoon of salt; 3 cups (scant) of all-purpose flour; 2 tablespoons of active dry yeast; 1 tablespoon of grated carrot; 3 tablespoons of butter; 1 beaten egg; 400g of firm ricotta cheese; 1 whisked egg for brushing

1
5 medium sweet potatoes
2
3 cups (scant) of whole milk
3
1/2 teaspoon of salt
4
3 cups (scant) of all-purpose flour
5
2 tablespoons of active dry yeast
6
1 tablespoon of grated carrot
7
3 tablespoons of butter
8
1 beaten egg
9
400g of firm ricotta cheese
10
1 whisked egg for brushing

Ingredients

1
5 medium sweet potatoes
2
3 cups (scant) of whole milk
3
1/2 teaspoon of salt
4
3 cups (scant) of all-purpose flour
5
2 tablespoons of active dry yeast
6
1 tablespoon of grated carrot
7
3 tablespoons of butter
8
1 beaten egg
9
400g of firm ricotta cheese
10
1 whisked egg for brushing

Directions

1
1
2
Preheat the oven to 350°F (180°C)
3
2
4
Wash and peel the sweet potatoes, then cut them into chunks and cook in milk and salt over low heat until the liquid is absorbed
5
3
6
Pass the cooked sweet potatoes through a ricer and reserve
7
4
8
In a bowl, whisk together the flour, yeast, and grated carrot
9
5
10
Add the butter, mashed sweet potato, and mix well
11
6
12
Add the beaten egg and beat until smooth
13
7
14
Let it rest for 15 minutes
15
8
16
Shape small balls of dough, fill with a portion of ricotta cheese, and shape into balls
17
9
18
Place them in a greased baking dish, brush with whisked egg, and bake at 350°F (180°C) for 50 minutes or until golden brown.