like a liquid version of a banana and peanut butter sandwich. creates a delicious, thick smoothie for morning.
| Servings: | 18 |
| Yield: | 1 – 1/2 dozen rolls |
Ingredients
- 1 (.25 ounce) package active dry yeast
- 4 tablespoons white sugar
- ½ cup canned sweet potato puree
- ½ cup warm water (110 degrees F/45 degrees C)
- 3 tablespoons margarine, softened
- 1 teaspoon salt
- 2 eggs
- 3 ½ cups all-purpose flour
Instructions
- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.
- Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9×13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Nutrition Facts
| Calories | 133 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 169 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe!
Great!
Delicious and beautifully colored rolls. My family loves them!
Made exactly as instructed. These look & taste great! Note: even though my house isn’t all that warm right now, the dough doubled in about an hour. When you make 16, these buns are a little small for a normal 1/4 lb burger. I’d probably turn this recipe into a dozen next time.
I made this but I used 3 cups of bread flour for the recipe and about 1/4 cup more for the knead. I also used Rapid Rise yeast. They turned out surprisingly fluffy! I will be making these often
great recipe I used it as a baseline and changed a few things, added more sweet potatoes and I mashed and cooked it myself instead of canned. used lard instead of butter when I cooked the sweet potatoes to add a bit of fat for flavor and mixed in my sugar with the potatoes for cohesion. all in all turned out amazing you have my thanks
Sweet, fluffy moist, and delicious
I LOVE this recipe. I’d never even heard of sweet potato rolls before I met my hubby who’s from VA. He used to always talk about his grandma’s sweet potato rolls. I tried to get the recipe from his mom, but the recipe was for like 1,000 rolls and I had a hard time trying to scale it. Anyway, a few years after she passed I decided to try making them and found this recipe. My family LOVES them!! My Pastor’s family LOVES them. Anyone who tastes them…LOVES them. My hubby got a bit tearful one time because he said they reminded him so much of his grandmother. Just this past Christmas was the first time I was able to make them for my mother in law and she was floored. She told me they taste just like her mother’s. Then she called me the next day and asked for the recipe. She also told me that I should sell them around the holidays and that I’d make a killing. Lol. I don’t really change the recipe a whole lot. Sometimes I add more sweet potato. By the way, I only use fresh sweet potatoes…never canned.Also, I only use real butter…never margarine. Sometimes I do let them rise and rest longer. GREAT RECIPE!!!!
Awesome and delicious! I made these yesterday. They only change I made was making my own sweet-potato puree. I served them with butter and honey!
Easy recipe.
This is a good base recipe as is, and i highly recommend the following adjustments: Scale up double, including the yeast and water, it scales perfectly Sift your flour after you’ve measured it to reduce the additional flour needed Substitute half the white sugar with brown Add 2 tsp of pumpkin pie spice or the same amount of suitable spices Don’t be afraid if the dough is a bit sticky, it will firm up after rising. So good, I will use this recipe in the future!
I only used 3 cups of flour and I used a large sweet potato instead of canned purée. I also added allspice and cinnamon to the boiling water for the sweet potato and to the cooked potatoes.
made it as bread loaf. used one full cup of mashed home-baked sweet potatoes. Was good but lacked a bit of flavor in my opinion. Good sliced, tasted with almond butter and marmellata. It’s very similar to Stella parks’ yeasted pumpkin bread, but her bread was buttery and flavorful.
I used fresh mashed sweet potato. These are always fantastic. Little pillows of delight.
This is an okay recipe. I would strongly suggest using fresh yams. I did not the there is no flavor there. Secondly, I used closer to 4 1/4 cups of flour. The amount that it calls for leaves the dough so sticky you cannot work with it. The dough was still sticky with what I put in, but it didn’t stick to everything that it touched. I also suggest using brown sugar, and not white to compliment the sweet potato flavor. I will be creating my own recipe from this. It is a good idea, but with the ingredients as is, it isn’t a successful recipe.
These were fantastic, beautiful fluffy soft rolls.
I added more sweet potatoes along with cinnamon, brown sugar, nutmeg, vanilla extract, allspice. I used 1 1/2 cup of white flour and 1 1/2 cup of wheat flour and a mixture of both on the surface to knead it onto. It came out perfect. This is a new staple for my holiday cooking.
Like another poster, I used canned pumpkin puree (and pie filling) rather than sweet potato, because that’s what I had in the cupboard. It worked wonderfully.
These were so delicious! I only made two adjustments. I used rapid rise yeast instead of active dry and I used homemade sweet potato purée. This was my first time ever making a bread/roll.
Made as written, not much flavor. Not worth the effort for me.
I have made this recipe several times. My 3-1/2 year old grandson loves it. I switched out the sweet potato purée for pumpkin purée. I doubt if you can tell the difference. This recipe reminds me of Kings Hawaiian Bread. Yummy! It’s my go to bread recipe!!!