# Components:
→ Dough
01 - 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
02 - 2 1/2 cups all-purpose flour, plus extra for dusting
03 - 1 packet active dry yeast (2 1/4 teaspoons)
04 - 2 tablespoons brown sugar
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
07 - 1/2 cup warm milk (about 110°F)
→ Filling
08 - 1 cup shredded sharp cheddar cheese
→ Poaching Solution
09 - 8 cups water
10 - 1/3 cup baking soda
→ Topping
11 - 1 egg, beaten
12 - 1/4 cup shredded cheddar cheese
13 - Coarse sea salt, as needed
# Directions:
01 - Combine warm milk, brown sugar, and yeast in a large mixing bowl. Allow to sit for 5 minutes until the mixture becomes foamy.
02 - Incorporate mashed sweet potato, melted butter, and salt into the bowl, blending until well combined.
03 - Gradually add flour, mixing thoroughly, until a soft dough develops. Knead dough on a well-floured surface for 8 minutes, until smooth and elastic.
04 - Transfer dough to a greased bowl, cover, and let rise in a warm area for 1 hour or until doubled in volume.
05 - Preheat oven to 425°F and line a baking sheet with parchment paper.
06 - Punch down risen dough and divide into 12 uniform pieces. Flatten each segment into a rectangle, sprinkle with shredded cheddar cheese, and roll tightly into stick shapes. Seal the seams by pinching.
07 - Bring water and baking soda to a boil in a large saucepan. Using a slotted spoon, lower each pretzel stick into the boiling solution for 30 seconds, then transfer to the prepared baking sheet.
08 - Brush each stick with beaten egg and garnish with extra cheddar cheese and coarse sea salt.
09 - Bake sticks for 15 to 20 minutes or until golden brown and cheese is melted and bubbling.
10 - Allow pretzel sticks to cool slightly before serving.
