Ingredients:
1 1⁄2 cups all-purpose flour, plus extra for dusting
3⁄4 cup whole wheat flour
1 tsp baking soda
½ tsp fine salt
freshly ground black pepper
5oz (140g) sweet potato
1 tsp finely chopped rosemary
1 cup buttermilk

Method:
1 Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2 In a bowl mix the all-purpose flour, whole wheat flour, baking soda, salt, and pepper.

3 Peel and coarsely grate the sweet potato, then chop it coarsely to reduce the size of the shreds. Add it to the bowl with the rosemary, mixing well so that no clumps form.

4 Make a well in the center of the dry ingredients and gently stir in the buttermilk, bringing the mixture together to form a loose dough.

5 Use your hands to bring the mixture together into a ball, then turn it out onto a floured surface and knead for 2 minutes until it forms a smooth dough. You may need to add a little flour at this stage.

6 Divide the dough into 8 equal pieces and shape into tight rounds.

7 Flatten the tops and cut a cross in the center of each roll to allow the dough to rise easily in the oven.

8 Place the rolls onto a baking sheet lined with parchment paper and cook them in the middle of the oven for 20-25 minutes, until well risen.

9 Transfer to a wire rack and let cool for 10 minutes before serving. These are especially delicious eaten while warm.

STORE:
These rolls will keep, well wrapped in paper, for 3 days.

Sweet Potato and Rosemary Rolls