For the Rolls:
• 1 package Turano Brioche Mini Rolls
• 2 Tablespoons butter, unsalted
• ¼ teaspoon fresh rosemary
• ¼ teaspoon fresh thyme
• 2 sage leaves
• ½ teaspoon minced garlic

For the sweet potato dip:
• 2 sweet potatoes
• ¼ cup mascarpone
• 2 teaspoons maple syrup
• ¼ teaspoon cinnamon
• ¼ teaspoon allspice
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• 2 teaspoons walnuts, toasted

① Preheat oven to 425˚. Pierce sweet potatoes and bake on a lined tray for 45 minutes or until soft. Let
cool and set aside.
② Meanwhile, melt butter over medium heat in a small saucepan with herbs and minced garlic. Once
fragrant, but not browned, remove from heat and brush over Brioche mini rolls. Bake at 375˚ for 1-2
minutes or until heated through.
③ Cut sweet potatoes in half and scoop the potato from skins while keeping them intact. Mash the
potatoes with mascarpone, maple syrup, cinnamon, allspice, salt, pepper and garlic powder. Once
smooth, place back in the reserved skins and garnish with toasted walnuts. This dip can be served warm
or at room temperature.