A recipe for Sweet Potato Rolls! These rolls are packed with pureed sweet potato to create a light and fluffy texture.
I made Pumpkin Yeast Rolls around Thanksgiving last year, so I thought I would try something a little different and make them with pureed sweet potato this year!
These Sweet Potato Rolls are such a great addition to the holiday table. The color and flavor of the sweet potatoes shine through to create light and fluffy rolls perfect for pairing with butter or even creamed honey.
The sweet potato puree can be prepared a day or two in advance and refrigerated until ready to assemble the rolls.
To make the sweet potato puree: preheat the oven to 400˚F (200˚C). Pierce the sweet potato (1 large was perfect for me to yield 3/4 cup or 170 grams) a few times with a fork and bake in preheated oven until tender, about 45 minutes to one hour.
Once the sweet potato is just cool enough to handle, peel away the skin and puree with a potato masher or food processor until smooth. I personally like the use a food processor. This will help get out any small pieces to really create a smooth and soft dough.
A Few Bread Tips
Make sure the water and milk are not too hot or they will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast.
When mixing the dough, it will be a little sticky due to the sweet potato puree. Add just enough flour to make the dough workable and soft. Too much flour will cause the rolls to become tough.
Give the dough time to rise before forming into rolls and baking. In a warm kitchen, it may only take an hour. In colder kitchens or during the winter, it may take closer to two hours.
I usually serve these Sweet Potato with salted butter or creamed honey, but they would also be delicious as the base for leftover turkey or ham sandwiches.
Looking for more recipes with sweet potatoes?
Sweet Potato Rolls Recipe
Adapted from Cinnamon Freud
Sweet Potato Rolls
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1/2 cup (120 milliliters) lukewarm water 105-115˚F (40-46˚C)
- 4 cups (500 grams) all-purpose flour
- 3 tablespoons (38 grams) granulated sugar
- 3 tablespoons (38 grams) light brown sugar
- 1 teaspoon salt
- 1/2 cup (120 milliliters) lukewarm milk 105-115˚F (40-46˚C)
- 3/4 cup (170 grams) pureed sweet potato
- 4 tablespoons (60 grams) unsalted butter softened at room temperature, plus melted butter for brushing
- 1 large egg
- In a small bowl, sprinkle the yeast over water. Stir briefly to combine and allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, granulated sugar, brown sugar, and salt.
- In a medium bowl, whisk together the milk, pureed sweet potato, softened butter, and egg.
- Pour the frothy yeast water into the flour, followed by the sweet potato mixture. Mix to create a dough. It should be very soft and slightly sticky.
- On a floured surface, knead the dough until smooth. Only add flour as needed to handle the dough. Don't add too much or the rolls will become tough. Place the dough an oiled bowl, cover, and allow to rise until doubled, about 1-2 hours.
- Grease a 9×13 inch (23×33 centimeter) baking dish with butter.
- Punch down the dough and divide into 16 pieces on a lightly floured surface. Form each piece into a ball and place in the prepared pan seam side down.
- Cover the pan with a towel and rise until puffed, 30 minutes to 1 hour. Preheat oven to 350˚F (180˚C).
- Brush the tops of the rolls with melted butter and bake in the preheated oven until cooked through and golden, about 20-25 minutes.
- Allow to cool in the pan before removing. These sweet potato rolls are best the day they are baked.