Sweet Potato and Cream Cheese Pan de Sal
Sweet Potato and Cream Cheese Pan de Sal
Ingredients
For the Dough
- 1 1/2 cups sweet potatoes, boiled, peeled, and mashed
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup milk, warm
- 1 egg, large
- 1/4 cup unsalted butter, cubed, softened
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
For the Filling and Coating
- 8 ounces cream cheese, softened
- 1 cup bread crumbs
Instructions
- 1
Boil the sweet potatoes until very tender. Once cooked, peel the skin off and mash them thoroughly in a small bowl until smooth. Set aside to cool.
⏱️ 15 min
- 2
In a large mixing bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 3
Add the egg, all-purpose flour, and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 4
Transfer the shaggy dough to a clean, lightly floured surface. Add the mashed sweet potato to the dough. Knead the dough for about 5-7 minutes until the sweet potato is well incorporated and the dough starts to come together.
⏱️ 7 min
- 5
Add the softened, cubed butter to the dough. Continue kneading for another 8-10 minutes until the butter is fully incorporated, and the dough is smooth, elastic, and no longer sticky.
⏱️ 10 min
- 6
Form the dough into a ball and place it back into the large mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 30 minutes, or until it has doubled in size.
⏱️ 30 min
- 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it into a log shape. Divide the log into 12-16 equal portions using a knife or dough scraper.
⏱️ 5 min
- 8
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 9
Take one portion of dough and flatten it into a disc using your hands. Spoon about 1 tablespoon of softened cream cheese into the center of the dough disc. Gather the edges of the dough around the cream cheese, pinching them together firmly to seal the filling inside. Form the filled dough into a smooth ball.
⏱️ 10 min
- 10
Pour the bread crumbs into a small tray or shallow dish. Roll each filled dough ball in the bread crumbs, ensuring it is fully coated on all sides.
⏱️ 5 min
- 11
Place the breaded dough balls onto the prepared baking sheet, leaving about 1 inch of space between them.
⏱️ 2 min
- 12
Bake in the preheated oven for 18-22 minutes, or until the Pan de Sal are golden brown on top and cooked through.
⏱️ 20 min•🌡️ 375
- 13
Remove the Pan de Sal from the oven and let them cool slightly on the baking sheet before transferring to a wire rack. Serve warm and enjoy the sweet, tangy, and soft goodness!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato and Cream Cheese Pan de Sal
For the Dough
- 1 1/2 cups sweet potatoes, boiled, peeled, and mashed
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup milk, warm
- 1 egg, large
- 1/4 cup unsalted butter, cubed, softened
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
For the Filling and Coating
- 8 ounces cream cheese, softened
- 1 cup bread crumbs
Instructions
- 1
Boil the sweet potatoes until very tender. Once cooked, peel the skin off and mash them thoroughly in a small bowl until smooth. Set aside to cool.
⏱️ 15 min - 2
In a large mixing bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 3
Add the egg, all-purpose flour, and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 4
Transfer the shaggy dough to a clean, lightly floured surface. Add the mashed sweet potato to the dough. Knead the dough for about 5-7 minutes until the sweet potato is well incorporated and the dough starts to come together.
⏱️ 7 min - 5
Add the softened, cubed butter to the dough. Continue kneading for another 8-10 minutes until the butter is fully incorporated, and the dough is smooth, elastic, and no longer sticky.
⏱️ 10 min - 6
Form the dough into a ball and place it back into the large mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 30 minutes, or until it has doubled in size.
⏱️ 30 min - 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it into a log shape. Divide the log into 12-16 equal portions using a knife or dough scraper.
⏱️ 5 min - 8
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 9
Take one portion of dough and flatten it into a disc using your hands. Spoon about 1 tablespoon of softened cream cheese into the center of the dough disc. Gather the edges of the dough around the cream cheese, pinching them together firmly to seal the filling inside. Form the filled dough into a smooth ball.
⏱️ 10 min - 10
Pour the bread crumbs into a small tray or shallow dish. Roll each filled dough ball in the bread crumbs, ensuring it is fully coated on all sides.
⏱️ 5 min - 11
Place the breaded dough balls onto the prepared baking sheet, leaving about 1 inch of space between them.
⏱️ 2 min - 12
Bake in the preheated oven for 18-22 minutes, or until the Pan de Sal are golden brown on top and cooked through.
⏱️ 20 min•🌡️ 375 - 13
Remove the Pan de Sal from the oven and let them cool slightly on the baking sheet before transferring to a wire rack. Serve warm and enjoy the sweet, tangy, and soft goodness!
⏱️ 3 min