Win brunch this weekend with these sweet potato sticky buns with salted pecans from chefandthef:
Preheat the oven to 425°. Pierce the sweet potatoes all over with a fork, and wrap each potato tightly in aluminum foil. Place on a baking sheet and bake until tender, about 1 hour. Let cool slightly, and discard the foil. Halve the potatoes lengthwise. Spoon the flesh into a medium bowl and mash with a fork. Discard the skins.In a small saucepan, warm the milk over moderate heat until bubbles appear around the edge; remove from the heat.
Add the pecans, and cook over moderate heat, stirring, until golden, about 4 minutes. Scrape onto a plate, and season with the salt.Turn the dough out onto a generously floured work surface, and cut the dough in half. Working with 1 piece at a time, roll out the dough to a 9-by-7-inch rectangle, about 1/4 inch thick. Spread half of the filling over the dough, leaving a 1-inch border. Sprinkle one-fourth of the salted pecans evenly over the filling. Brush one long side with water.
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