Name: Sweet Potato Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 cup mashed sweet potato (fresh or canned, unsweetened); 3/4 cup warm milk (about 110°F/43°C); 2 1/4 teaspoons active dry yeast; 1/4 cup sugar, divided; 3 1/2 cups all-purpose flour; 1 teaspoon salt; 1/4 cup unsalted butter, softened; 1 large egg (for dough); 1 large egg (for egg wash); Optional: 1/2 teaspoon cinnamon or nutmeg

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Sweet Potato Rolls are soft, fluffy, and just the right amount of sweet. With mashed sweet potato baked into the dough, these rolls have a beautiful golden color, tender crumb, and a touch of earthy richness that I absolutely love. They’re perfect for holiday dinners, brunches, or any time I want something a little extra special on the table.

Why You’ll Love This Recipe

I love how comforting and versatile these rolls are. The sweet potato keeps them moist and pillowy, and they pair just as well with savory dishes as they do with a bit of butter and jam. Whether I’m serving roast chicken or a fall-themed spread, these rolls always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mashed sweet potato (fresh or canned, plain)
Warm milk
Active dry yeast
Sugar
All-purpose flour
Salt
Unsalted butter, softened
Egg (plus one for egg wash)
Optional: cinnamon or nutmeg for warmth

Directions

I start by proofing the yeast: I combine warm milk, yeast, and a bit of sugar, letting it sit until foamy—about 5–10 minutes.
In a mixing bowl, I add mashed sweet potato, sugar, butter, and the egg. I mix it together until smooth.
I pour in the yeast mixture, then gradually mix in flour and salt to form a soft dough.
I knead the dough by hand or with a dough hook until smooth and elastic—about 8–10 minutes.
I place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size—about 1 hour.
I punch down the dough, divide it into equal pieces, and shape them into balls.
I arrange them in a greased baking dish, cover, and let them rise again for about 30–40 minutes.
I brush the tops with egg wash and bake at 375°F (190°C) for 15–20 minutes, or until golden brown.
I let them cool slightly and serve warm.

Servings and timing

Makes about 12 rolls.
Prep time: 20 minutes
Rise time: 1 hour 40 minutes
Bake time: 20 minutes
Total time: about 2 hours 20 minutes

Variations

I add a pinch of cinnamon or nutmeg for a cozy, spiced flavor.
I make them into cloverleaf or pull-apart rolls for a different look.
I brush them with honey butter after baking for a sweet glaze.
I use whole wheat flour for a heartier texture.

storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm them in the oven at 300°F (150°C) for about 5–7 minutes, or microwave briefly wrapped in a damp paper towel. They also freeze well for up to 3 months.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough and let it rise once, then refrigerate overnight. I bring it to room temp and shape the rolls the next day.

Can I use canned sweet potato?

Absolutely. I just make sure it’s plain and unsweetened. I avoid using sweet potato pie filling.

What if I don’t have a stand mixer?

I knead the dough by hand on a floured surface—it just takes a bit more time and effort but works beautifully.

Can I make them dairy-free?

Yes, I use plant-based milk and butter alternatives. The texture stays soft and fluffy.

Why are my rolls dense?

It could be too much flour or under-kneading. I always add flour gradually and knead until the dough is soft and stretchy.

Conclusion

Sweet Potato Rolls are a warm, comforting addition to any meal. I love how soft, slightly sweet, and beautiful they turn out every time. Whether I’m making them for a holiday or just to enjoy fresh from the oven, they always bring a touch of homemade joy to the table.