Real Recipes From Real Home Cooks ®

sweet potato rolls

(6 ratings)
Blue Ribbon Recipe by
Kadijah James
Washington, DC

My Gi-Ma would make these during the holidays. We all loved them. One year (well, a few years), there would be fights over them! I hope you enjoy them. Note: You may use self-rising flour instead of all-purpose. If you use self-rising flour, you should reduce the salt to ½ teaspoon.

Blue Ribbon Recipe

These are fantastic dinner rolls. They're slightly sweet from the sweet potato, but not so overpowering that you couldn't eat them with something savory. Light and airy, these are perfect with a smear of butter but would be equally delicious with a bit of jam or honey. With a slight orange color, these tender rolls will be a great addition to a holiday meal.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 4 dozen
prep time 2 Hr 30 Min
cook time 10 Min
method Bake

Ingredients For sweet potato rolls

  • 2 pkg
    active dry yeast
  • 1/2 c
    warm water (105 - 115 degrees F)
  • 1 1/2 c
    cups warm milk (105 - 115 degrees F)
  • 2 c
    mashed sweet potatoes or plain mashed potatoes
  • 1/2 c
    cup butter, softened; plus 1/4 cup butter, melted, for greasing
  • 1/2 c
  • 1/2-1 tsp
  • 2
    eggs, slightly beaten
  • 4 1/2 c
    all-purpose flour, divided

How To Make sweet potato rolls

Test Kitchen Tips
The dough is quite sticky after the first rising process. We used quite a bit of flour to knead these and that seemed to do the trick.
  • Dissolving yeast in warm water.
    Dissolve the yeast in the warm water and let stand 5 minutes.
  • Yeast mixture, warm milk, sweet potatoes, butter, sugar, and salt added to a bowl.
    In a large bowl, combine the yeast mixture, warm milk, sweet potatoes, 1/2 cup butter, sugar, and 1/2 teaspoon salt. Mix well.
  • Flour and egg mixed in.
    Stir in the eggs and 1/2 cup flour.
  • Covering with a towel to rise.
    Cover with a towel, plastic wrap, or aluminum foil. Let rise in a warm place, free from drafts, for 30 minutes.
  • Dough looking spongy.
    After 30 minutes, the batter will look spongy.
  • Adding more flour to the dough.
    Gradually stir in enough of the remaining flour to make a soft dough.
  • Dough doubled in size.
    Cover and let rise in a warm place 1 hour or until dough is doubled in bulk.
  • Kneading the dough.
    Knead dough down.
  • Dough pinched into balls.
    Take a significant amount of dough, form into a ball, and begin to shape. Make small ball shapes by pinching your thumb and pointer fingers to gather dough and drop a roll about 2 to 2.5 inches in diameter onto a greased baking sheet.
  • Covering baking dish with towel.
    Cover with a towel.
  • Rolls doubled in size.
    Let rise in a warm place 20 minutes, or until dough is doubled in bulk.
  • Tray of baked sweet potato rolls.
    Preheat oven to 400 degrees F. Bake for 10 minutes, or until golden brown.
  • 13
    This makes 4 dozen drop rolls. When you have your rolls shaped and placed in pans, you may cover and refrigerate or freeze them for later use. All you have to do is get them out of the refrigerator or freezer, let them come to room temperature, and then let them rise for 15-20 minutes before baking. Enjoy and Happy Holidays!