Sweet Potato Buns
Ingredients4 h 5 m servings 154
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
- Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
- Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
- Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
- Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
- Bake in the preheated oven until browned, about 15 minutes.
- Cook's Notes:
- This recipes makes enough for 8 large, 16 medium, or 32 slider-sized buns.
- Large buns may take an extra few minutes to bake; the sliders-sized may take a minute or two less.
- Nutrition data for this recipe includes the full amount of sweet potato. The actual amount of sweet potato consumed will vary.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 154 calories; 3.3 26.3 4.3 28 170 Full nutrition
ReviewsRead all reviews 22
I followed the directions but baked my dough in a bread pan. It was great having it as sliced bread, I've made it twice, it's my go to bread recipe now.
Great recipe! To make this recipe vegan I used an avocado/coconut oil blend instead of butter and a flax egg in the dough. I brushed oil over the top and garnished with chia seeds. Instead of 16...
I had to substitute some ingridients because I am vegan, so instead cow milk I used almond milk; eggs I used flaxseed; butter I used coconut oil; honey I used Agave. If the vegan recipe go...
Doubled the recipe and did everything in the recipe except that I added about 2 cups of wholewheat bread flour instead of using 100% white flour . Turned out to be soft and moist.
This is my first time making bread! The video was easy to follow. I actually made 1 whole loaf instead of buns and baked it for about 35 minutes, and it worked perfectly considering it was my fi...
I followed the instructions exactly and did not change a thing. The video was extremely helpful, they turned out beautiful! With my dough, it only needed about 2 and 3/4 cups flour to reach the ...
Excellent, I was very impressed with how well they turned out and tasted. The video on how to need the buns into balls was very helpful as well.
Used leftover sweet potato chunks which had been roasted with fresh rosemary and olive oil. Reduced the amount of butter (because of the oil) and I did not have a mixer with a dough attachment ...