Homemade sweet potato buns are perfect for slicing and filling with hamburgers or other meats.
These flavorful breads also work delightfully well as sweet potato rolls for the feast dinner table.
Sweet Potato or Yam?
I know some people are very passionate about this but truly use a sweet potato or a yam, it won’t matter that much in flavor for these buns.
The color will differ slightly based on the color of the vegetable you use but that’s it.
Cook and mash the sweet potato today. Refrigerate for a day or two and then proceed with the rest of the recipe.
I peeled, cubed, and boiled the potato, then mashed. But one could bake in the oven or even use the microwave for ease.
I used milk in the recipe for a richer flavored bread. To keep it vegan or dairy free simply use warm water instead.
Egg Wash Finish
The egg wash finish helps give these buns a beautiful golden color and keeps the crust softer.
Skip if you want too. The rolls might get crustier and lack a little golden color but neither is a bad thing.
Large or Small
Make the buns as large or small as you’d like. Simply weigh the dough and divide by how many you’d like to have to serve.
Watch the cooking time, you’ll likely need to decrease by a few minutes for smaller rolls, increase for larger one.
This means you make slider size buns or large hamburger buns as desired. It also means you can shape them more for dinner rolls.
The buns are great keepers and will stay fresh for several days in an airtight container at room temperature.
They will also freeze exceedingly well. Simply put cooked and cooled buns into freezer bags and freeze. Pull some out as needed and thaw at room temperature.
- 1 Tablespoon Dry, Active Yeast
- 1/4 Cup Sugar
- 2 Cups Warm Milk (110 to 115 degrees Fahrenheit)
- 2 Cups Cooked & Mashed Sweet Potato
- 1 Tablespoon Salt
- 7 Cups Unbleached, All-Purpose Flour
Egg Wash, Optional
- 1 Egg
- 1 Tablespoon Water
- Mix together the warm milk, sugar, and yeast. Let sit until foamy about 5 minutes.
- Add the sweet potatoes and salt, stirring well.
- Fold in 4 cups of flour and mix well.
- Begin adding more flour a little at a time until a dough begins to form.
- Turn out onto a floured board and knead until the dough is soft and elastic.
- Grease a large bowl lightly and place the dough inside, turning to coat with the oil.
- Cover the bowl with a towel and allow to rise until doubled.
- Grease a large rimmed baking sheet.
- Punch down the dough and turn out to a floured board.
- Weigh the dough and divide it into 15 equal portions (approximately 4.3 ounces each).
- Form each section into round rolls.
- Place the rolls onto the prepared baking sheet, leaving about an inch between each.
- Cover the rolls with a towel and allow to rise until doubled.
- Meanwhile preheat the oven to 375 degrees Fahrenheit.
- Prepare the optional egg wash by whisking together the water and egg.
- Gently brush the tops of the rolls with egg wash.
- Bake in the preheated oven for 25 minutes or until golden brown and sound hollow when tapped with a knuckle.
- Remove from baking sheet immediately to cool on wire racks.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 471mgCarbohydrates: 57gFiber: 2gSugar: 8gProtein: 8g
I try but cannot guarantee this nutritional information is 100% accurate.