Cornmeal Sweet Potato Breadsticks Recipe

Ingredients for Cornmeal Sweet Potato Breadsticks

• 1 cup (240ml) warm water (105-115°F)
• 2 1/4 teaspoons active dry yeast
• Flour
• Cornmeal
• Sweet Potato
• Salt
• Cayenne
• Cinnamon
• Vegetable Oil

How to Make Cornmeal Sweet Potato Breadsticks

1. In a large bowl, sprinkle 2 1/4 teaspoons active dry yeast over 1 cup (240ml) of warm water (105-115°F).
2. Let stand for 5-10 minutes, or until foamy.
3. Stir in the remaining ingredients: 1/2 cup (120g) mashed sweet potato, 1/2 cup (60g) cornmeal, 1 teaspoon cayenne pepper, 1 teaspoon salt, 2 tablespoons olive oil, and 2 1/2 to 3 cups (300-360g) all-purpose flour, adding the flour gradually until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in bulk.
6. Preheat oven to 350°F (175°C).
7. Punch down the dough and roll it out to about 1/2 inch thickness. Cut the dough into 8-10 inch long sticks.
8. Arrange the breadsticks on a greased baking sheet. (Note: Thinner sticks will be crunchier with a more caramelized taste; thicker sticks will have a distinct crust and bread-like texture).
9. Bake for 10-12 minutes, or until golden brown and cooked through.