Description

These Sweet Potato Rolls are wonderfully soft, fluffy, and lightly sweetened rolls made with mashed sweet potatoes. They have a delicate texture and a subtle sweetness that makes them perfect for holiday dinners or everyday meals. Finished with a buttery cane syrup glaze and a sprinkle of flaky sea salt, they offer a delightful balance of sweet and savory flavors.

Ingredients

Scale

Sweet Potato Mixture

1 large sweet potato (about 12 oz.), peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
2/3 cup whole milk

Yeast Mixture

1/4 cup warm water (100°F to 110°F)
1 (1/4-oz.) package active dry yeast
1 teaspoon granulated sugar

Dough

3 tablespoons granulated sugar
2 large eggs
4 tablespoons butter, melted (from 6 tablespoons total)
4 1/2 cups bread flour, plus more for kneading
1 1/2 tablespoons kosher salt

Finishing

2 tablespoons cane syrup
2 tablespoons butter, melted (remaining from 6 tablespoons total)
3/4 teaspoon flaky sea salt

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Instructions

Cook Sweet Potatoes and Milk: Bring the peeled and cut sweet potato pieces and whole milk to a boil in a small saucepan over medium-high heat. Then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are very soft, about 20 minutes. Remove from heat.
Mash and Cool Potatoes: Using a potato masher or fork, mash the sweet potatoes with the milk until very smooth. Transfer the mashed mixture to a medium bowl and let it cool completely, approximately 30 minutes.
Activate Yeast: In a small bowl, stir together warm water, active dry yeast, and 1 teaspoon of granulated sugar. Let it stand until foamy, about 5 minutes, indicating the yeast is activated.
Combine Ingredients for Dough: In the bowl of a stand mixer fitted with a dough hook, beat together the cooled sweet potato mixture, yeast mixture, eggs, 4 tablespoons of melted butter, and remaining 3 tablespoons granulated sugar on low speed until combined.
Add Flour and Salt, Knead Dough: While mixer is running, gradually add the bread flour and kosher salt. Continue beating on low until the dough is soft and smooth, about 4 minutes. Transfer the dough to a lightly floured surface and knead it by hand until smooth and elastic, about 5 minutes, adding up to 1/3 cup more flour if the dough is too sticky.
First Rise: Place the kneaded dough into a lightly greased large bowl. Cover with plastic wrap and let it stand at room temperature until the dough doubles in size, about 1 to 1 1/2 hours.
Prepare for Baking: Preheat the oven to 375°F. Lightly spray a 13 x 9-inch baking pan with cooking spray.
Shape Rolls and Second Rise: Turn the risen dough onto a lightly floured surface. Divide it into 15 equal balls and place them in the prepared baking pan. Cover the pan with plastic wrap and let the rolls rise at room temperature until almost doubled in size, about 45 minutes to 1 hour.
Prepare Glaze: While the rolls rise, mix together the cane syrup and remaining 2 tablespoons melted butter. Set aside.
Bake Rolls: Remove the plastic wrap from the rolls and bake them in the preheated oven until they turn light golden brown, about 18 to 22 minutes.
Glaze and Serve: Brush the hot rolls with the cane syrup butter glaze and sprinkle with flaky sea salt. Serve immediately for best taste, or transfer to a wire rack to cool completely, about 30 minutes.

Notes

Warm, light, and fluffy, these sweet potato rolls will be the highlight of your buffet line.
Drizzling them with extra honey enhances their natural sweetness, making them perfect for a Thanksgiving feast or any special occasion.
Make sure to allow the dough enough time to rise properly for the best texture.
If sweet potato is unavailable, you can try using canned mashed sweet potatoes as a substitute, but fresh is preferred for best flavor.

Nutrition

Serving Size: 1 roll
Calories: 180
Sugar: 5 g
Sodium: 300 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 45 mg