I made Pumpkin Yeast Rolls around Thanksgiving last year, so I thought I would try Sweet Potato Rolls this year. These would make a beautiful addition to your Thanksgiving table. The color and flavor of the sweet potatoes shine through in these light and fluffy rolls.
To make the sweet potato puree, I preheated the oven to 400 degrees. Pierce the sweet potato (1 large for me) a few times with a fork and bake in preheated oven until tender, about 45 minutes. Once the sweet potato is cool enough to handle, peel away the skin and puree with a potato masher or food processor until smooth.
Try to add as little flour as possible while handling the dough. It is a little sticky, but the rolls will become dense with a lot of extra flour.
These rolls have a bit of rise time, 1 1/2-2 hours initially and another 1 1/2-2 hours after forming and placing in the pan. The last time I made these, I placed the pan in the refrigerator overnight after forming the rolls. I took the pan out in the morning, then preheated the oven. Let them rise on the counter about 40 minutes before baking. This was a great way for Evan and I to have freshly baked Sweet Potato Rolls for breakfast.