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These Sweet Potato Dinner Rolls are light and fluffy with a hint of warm cinnamon. They will make a wonderful addition to your holiday menu this season. | wildwildwhisk.com
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5 from 8 votes

Sweet Potato Dinner Rolls

These Sweet Potato Dinner Rolls are light and fluffy with a hint of warm cinnamon. They will make a wonderful addition to your holiday menu this season.
Prep Time45 mins
Cook Time15 mins
Rising Time4 hrs
Total Time1 hr
Course: Bread, Side Dish
Cuisine: American
Servings: 18
Calories: 168kcal
Author: Trang


For the dough

  • 1/4 cup of warm water ~100°F 59 g
  • 1 teaspoon of granulated sugar
  • 1 teaspoon of active dry yeast
  • 1 cup of mashed sweet potato 1 medium sweet potato ~ 8 oz, 226 g
  • 1 cup of whole milk - scalded 240 g
  • 4 ounces of unsalted butter 113 g
  • 1 teaspoon of pure vanilla extract
  • 3 1/2 cup of all-purpose flour 455 g
  • 1/4 cup of light brown sugar - packed 45 g
  • 1 teaspoon of kosher salt
  • 1 teaspoon of cinnamon
  • Extra flour

For egg wash

  • 1 large egg
  • 1 tablespoon of water


  • Mix warm water with the granulated sugar in a small bowl, sprinkle the yeast in the bowl and let it bloom for 10 - 15 minutes.
  • Simmer the milk and butter in a small sauce pan until the butter is completely melted. Let cool to room temperature or at least just around 100°F.
  • Wash the sweet potato and pierce with a pairing knife a few times. Wrap it in plastic and microwave for 6-8 minutes until tender. Check by poking it with a knife or fork, if it goes through easily, your potato is done.
  • Let the potato cool on the counter until you can handle it without burning your hand.
  • Cut open the potato and scoop out the flesh, smash it in a small bowl with a potato smasher.
  • Add flour, brown sugar, cinnamon and salt in a medium bowl and mix well with a whisk.
  • In the bowl of your stand-mixer, add 1 cup of mashed sweet potato and the warm milk/butter mixture, mix with a whisk to combine.
  • Check the temperature of the liquid mixture to make sure it is not more than 110°F to ensure a safe temperature for the yeast.
  • Now add the flour mixture along with the activated yeast to the liquid mixture in the stand-mixer bowl.
  • Knead with the dough hook on medium speed for 1-2 minutes just until the dough starts to come away from the side of the bowl.
  • Turn dough out on a lightly floured counter, shape into a ball, put it back into the bowl and allow to rise at room temperature overnight or until double in size, this may take a few hours or longer.
  • The next day, or when the dough has risen enough, turn it out on a lightly floured counter again. If the dough stick the the side of the bowl, just use a scraper to get it all out.
  • Divide dough into 2 ounce portions and shape them into round balls. This batch will make about 18.
  • Place the dough balls on parchment line baking sheets about 2 inches apart and let them rise for about 2 hours or until at least double in size. You may need 2 or more baking sheets.
  • Prepare egg wash by beating one egg with 1 tablespoon of water.
  • Brush the top of the risen dough with egg wash very lightly.
  • Preheat oven to 400°F, and bake for 15 minutes until golden brown.
  • Remove from oven and let cool on a wire rack.
  • Serve rolls warm with butter.


Prep time includes dough rising time, approximately 2 hours for the first rise and 2 hours for the second rise.


Serving: 64g | Calories: 168kcal