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Sweet Potato Rolls

Course Bread
Cuisine American
Keyword bread, roll, sweet potato, Thanksgiving
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time: 3 hours
Total Time 3 hours 50 minutes
Servings 16 Rolls


  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water 105-115 degrees F
  • 1/2 cup milk
  • 3/4 cup pureed sweet potato
  • 1/3 cup granulated sugar
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 2 1/2-2 3/4 cups all purpose flour


  • In a small bowl, sprinkle yeast over water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
  • In a small saucepan, heat milk over medium heat. Stir constantly until bubbles begin to rise around the edges. Add sweet potato, sugar, butter, and salt. Continue to stir until butter is melted and mixture is smooth. Remove from heat.
  • In the bowl of a large food processor fitted with a dough blade or a large bowl, add flour. Mix in warm milk mixture and frothy yeast until a smooth dough forms. It will be sticky and slightly wet. Knead dough on floured surface until soft and elastic. Place in oiled large bowl, cover, and let rise until doubled, 1 1/2-2 hours.
  • Oil a 9x13 inch pan with at least 1 inch sides. Punch down the risen dough and divide into 16 equal pieces. Roll each piece into a ball and place in oiled pan, 4 to a row. Cover and let rise until doubled, 1 1/2-2 hours.
  • Preheat oven to 350 degrees Bake rolls in preheated oven until cooked through and golden, 15-20 minutes. Let cool in pan before removing.