Sweet Potato Rolls

5 from 17 votes

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Pillowy-soft, Sweet Potato Rolls that are perfect for any occasion. Use simple ingredients, knead together and bake. Then spread with lots of cinnamon honey butter.

So, I have a potato roll recipe on my site that I swear by. It’s my Mom’s recipe that we grew up eating, normally with a beef and barley stew. Anyways, when I came across a recipe for Sweet Potato Rolls from my friend Megan‘s new cookbook, I knew I had to try them immediately because hello, it’s me and because, BREAD. Also, how perfect would these be for Thanksgiving? SO perfect.

Sweet Potato Rolls

Sweet Potato Roll Recipe

Like all bread recipes, you’re going to need a handful of ingredients but it will be so worth it. Start out by gathering up:

  • Milk – this is used to help activate the yeast but also gives these rolls beautiful texture.
  • Water – helps activate the yeast.
  • Sugar – I know, another activator for the yeast, but it also slightly helps sweeten.
  • Yeast – this is the main ingredient that helps these rolls rise.
  • Egg – for structure.
  • Salt – to balance flavors.
  • Butter – buttery rolls are the best, and so this recipe calls for butter in the dough.
  • Mashed Sweet Potato – this is where all that great sweet potato flavor comes from.
  • All-Purpose Flour – this fills out your rolls.

If you love sweet potatoes as much as I do, give these other recipes a try: Sweet Potato CasseroleTwice Baked Sweet Potato Recipe with Walnut StreuselPerfect Sweet Potato Pie, Mashed Sweet Potatoes and Sweet Potato Cupcakes with Marshmallow Frosting.

Sweet Potato Rolls

How to Make Sweet Potato Rolls

Nothing crazy or hard about this recipe, you just need a little extra time for two rises. Take my advice and make these.

What else do I advise? Make a double batch. You’ll thank me.

  1. In a small bowl or measuring cup, combine the milk and water. Heat in a microwave until the temperature reaches between 102 and 100 degrees F, about 40 seconds. Stir 1 teaspoon of sugar into the mixture and add the yeast. Gently mix and set aside to allow the yeast to activate and become foamy about 5 minutes.
  2. With a stand mixer fitted with the dough hook attachment, add in the egg, salt, 3 tablespoons butter, sweet potato, and flour and mix until combined, about 2 minutes. Slowly pour in the yeast mixture and allow it to incorporate. Mix until the ingredients are smooth and doughlike, and the dough pulls away from the sides of the bowl but still sticks to the bottom. This will take about 8 minutes. If the dough is still sticking to the sides of the bowl after 8 minutes, add an additional 1/4 cup flour, 1 tablespoon at a time, until the dough releases from the sides.
  3. Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth and uniform ball. Place it into a lightly greased bowl, cover it with plastic wrap and set it in a warm place for about 1 hour or until the dough doubles in size.
  4. Roll the dough out onto a lightly floured surface and cut it into 8 to 10 equal pieces. Roll the dough into small balls, and place them seam-side down in a greased skillet (or one lined with parchment paper). Cover and let rise until rolls have doubled in size.
  5. Preheat your oven to 350 degrees. Bake 20 to 25 minutes or until the rolls are golden brown on top and have reached 200 degrees internally.
  6. Cool 5 to 10 minutes before enjoying.
Sweet Potato Rolls

What To Serve With Sweet Potato Rolls

So, as you can see, the texture in these rolls is heavenly. Soft and pillowy. We served ours with this Pumpkin Pie Spice Butter, but a homemade honey butter with a little cinnamon stirred in would be equally delicious. Just sayin’.

For the main dish, I’d recommend a meaty stew or even just a simple meatloaf recipe. Basically, something warm and comforting to go alongside these tasty carbs.

You can lighten things up with a vegetable side like Oven Roasted Asparagus or Roasted Brussels Sprouts. Or for even more carbs consider Perfect Scalloped Potatoes!

Sweet Potato Rolls

More Carby Recipes to Try!

Printable recipe below! Have a great day, friends!!

5 from 17 votes

Sweet Potato Rolls

Pillowy-soft, simple Sweet Potato Rolls that are perfect for any occasion. Use simple ingredients, knead together and bake. So perfect spread with lots of cinnamon honey butter.
servings 8 rolls
Prep Time 2 hrs 15 mins
Cook Time 25 mins
Total Time 2 hrs 40 mins

Ingredients

  • 2 tablespoons milk
  • 1/4 cup water
  • 1 teaspoon + 2 tablespoons granulated sugar divided
  • 1 1/4 teaspoon yeast
  • 1 egg
  • 3/4 teaspoon salt
  • 3 tablespoons butter melted and cooled
  • 1/2 cup mashed sweet potato
  • 2 1/4-2 1/2 cups all purpose flour more depending on moisture of dough

Instructions

  • In a small bowl or measuring cup, combine the milk and water. Heat in a microwave until the temperature reaches between 102 and 100 degrees F, about 40 seconds. Stir 1 teaspoon of sugar into the mixture and add the yeast. Gently mix and set aside to allow the yeast to activate and become foamy about 5 minutes.
  • With a stand mixer fitted with the dough hook attachment, add in the egg, salt, 3 tablespoons butter, sweet potato, and flour and mix until combined, about 2 minutes. Slowly pour in the yeast mixture and allow it to incorporate. Mix until the ingredients are smooth and doughlike, and the dough pulls away from the sides of the bowl but still sticks to the bottom. This will take about 8 minutes. If the dough is still sticking to the sides of the bowl after 8 minutes, add an additional 1/4 cup flour, 1 tablespoon at a time, until the dough releases from the sides.
  • Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth and uniform ball. Place it into a lightly greased bowl, cover it with plastic wrap and set it in a warm place for about 1 hour or until the dough doubles in size.
  • Roll the dough out onto a lightly floured surface and cut it into 8 to 10 equal pieces. Roll the dough into small balls, and place them seam-side down in a greased skillet (or one lined with parchment paper). Cover and let rise until rolls have doubled in size.
  • Preheat your oven to 350 degrees. Bake 20 to 25 minutes or until the rolls are golden brown on top and have reached 200 degreed F internally.
  • Cool 5 to 10 minutes before enjoying.

Nutrition

Calories: 219kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 272mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1340IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
Course: Breads
Cuisine: American, Thanksgiving
Keyword: Potato Rolls, Sweet Potato Roll, Sweet Potato Roll Recipe

 

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Recipe Rating




29 Responses
  1. Mireya Martínez

    5 stars
    I made these with apple butter for dessert! So good! Thanks for allowing me to impress in my kitchen with these delicious recipes!

  2. Allison N

    5 stars
    I made these for Thanksgiving yesterday and had to come back to comment. SO good! So good I considered skipping mashed potatoes to have another one. So good I may have had one for breakfast this morning. Thanks for another fantastic recipe!

  3. Beth Duncan

    I am looking forward to trying these w/ cinnamon honey butter. I tried regular potato rolls this year and they were just ok. I think the sweet potato will add something special…

  4. Alice Messina

    My family loves all things that are sweet potato and bread! What a combination! I’ll make them with my roasted chicken for tomorrow’s dinner. 🙂

  5. Elizabeth

    5 stars
    I make a sweet potato biscuit with leftover sweet potatoes or casserole but these are making my mouth water! I can’t wait to try them.

  6. Allison N

    5 stars
    Hands down my favorite rolls ever! I’ve made them for Thanksgiving or just a regular Sunday dinner when I want some comfort food carbs. I’ve even substituted the sweet potato for pumpkin purée and they were amazing! Love them warm with some cinnamon honey butter!

  7. Jeni Overbey

    1 teaspoon + 2 tablespoons granulated sugar divided is listed in ingredients, but you forget to say when to add the 2Tbls of sugar. I put it in with the flour.

    1. Lauren

      I might make the dough ahead and store in the refrigerator for a really long and slow first rise. Then form into rolls and let rise on the counter on Thursday.

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