These Sweet Potato Dinner Rolls are light, fluffy, and oh, so good. With an airy texture and the natural sweetness of sweet potatoes, these rolls make the perfect addition to any meal.
Is any lunch or dinner complete without dinner rolls? We don’t think so! We always have rolls with our meals. Usually, we’ll make our own, but if we’re pressed for time, we’ve been known to buy brown and serve rolls. Shh. Don’t tell anyone!
Buying rolls is rare in our home, as these delightful additions to any meal are easy to make. From sourdough rolls to cornbread muffins, we’ve made it all. One of our favorites, however, is these sweet potato dinner rolls. They’re easy to make and have a tasty flavor that pairs well with almost everything.
Sweet Potato Dinner Rolls
These sweet potato dinner rolls are perfect for weeknight meals and special occasions, alike. They’re so easy to make you can whip up a batch any day of the week, but they’re so delicious and full of sweet potato flavor, they’re perfect for holidays, as well.
These fluffy dinner rolls are slightly sweet from the sweet potato and that same sweet potato flavor is what makes them so perfect for holiday meals. Whether you decide to make them for a weeknight meal or at your next holiday get-together, they’re sure to be a big hit.
It only takes a few ingredients to make these delicious rolls, and most of them are kitchen staples. In fact, the only thing you’ll likely have to buy are the sweet potatoes. Outside of that, I can almost guarantee that everything you need is already in your kitchen.
- Brown sugar
- Granulated sugar
- Sweet potatoes – mashed
- Lukewarm water
- Butter – softened
**See the recipe card at the end of the post for quantities and cooking times.
Making these sweet potato dinner rolls is just as easy as gathering the ingredients for them. These rolls don’t take a lot of steps or a ton of effort to make. In fact, the most labor-intensive part is kneading the dough, and even that only takes about five minutes!
Step 1: Prepare the Sweet Potatoes
Peel and chop the sweet potatoes and then boil until they’re tender. While the sweet potatoes are still warm, mash them thoroughly.
Step 2: Activate and Proof the Yeast
In a large bowl, combine the yeast, warm water, and granulated sugar. Let stand until foamy.
Step 3: Combine the Wet Ingredients
After the yeast has proofed, add the brown sugar, mashed sweet potato, softened butter, salt, and eggs, and whisk to combine.
Step 4: Add the Dry Ingredients
Add the flour and mix until you create a dough.
Step 5: Knead and Let Rest
Once the dough, has formed, flour a hard surface and knead the dough until you have a soft, slightly tacky texture. Oil a large mixing bowl and add the dough to the bowl, flipping and turning to be sure the dough is coated on all sides. Cover and let rest until doubled in size.
Step 6: Form the Rolls
After the dough has risen, punch it down and divide it into 16 pieces. Roll each piece into a ball and place them on a greased 13×9 baking dish and let them rise for about a half-hour.
Step 7: Bake
Place the baking dish in a preheated oven and bake the rolls until golden brown.
Hint: When kneading the dough, be sure to really get in there and work it. The more the dough is kneaded, the better the gluten will form.
If you want to personalize these sweet potato dinner rolls or simply mix things up a bit, we have a few ideas that you might like.
Make Potato Rolls – Use mashed potatoes and omit the brown sugar to make potato rolls.
Add a Touch of Fall – Add cinnamon, nutmeg, and cloves to the recipe to make a pumpkin spice variation.
These rolls will keep well in an air-tight container at room temperature for about five days. For longer storage, you can freeze these rolls for up to three months.
This is a very simple recipe, but even simple things can benefit from a little insider information. The following tips are easy to implement but can make a big difference in your rolls.
Soft Sweet Potatoes – Be sure you boil your sweet potatoes until they are extra soft. You’ll be mashing them, and it’s important that they be soft enough to mash thoroughly for the right texture.
Hand Mixers are Handy – Make things easier on yourself by using a hand mixer rather than a spoon. Dough takes some elbow grease!
You Need to Knead – Be sure you knead the dough as much as necessary to get the desired consistency. Remember, kneading activates the gluten, and the gluten is what makes the rolls so good!
More Sweet Potato Recipes
If you love sweet potatoes, we have a few more recipes that we think you’ll enjoy.
Garlic Parmesan Sweet Potatoes
Sweet Potato Pie with Marshmallow Meringue
How long will these rolls last?
These rolls will last for about five days at room temperature. You can also freeze them for up to three months.
How do I freeze these rolls?
Place them in the refrigerator to chill, then wrap them tightly in cling wrap. After that, transfer them to heavy-duty freezer bags.
Why is it so hard to mash the sweet potatoes?
You didn’t boil them long enough. The sweet potatoes should be extremely soft, not just fork tender.
Why isn’t my dough rising?
You might have used expired yeast. Yeast works by producing gas as it eats the sugar you give it. If the yeast is dead, it won’t do anything.
What can I serve these rolls with?
You can serve these sweet potato dinner rolls with almost anything. They have a subtle flavor that works with just about any meat you make.
Sweet Potato Dinner Rolls
Ready to get started? Remember that you can print this recipe is you’d like. Keep it in your favorite file. I’m pretty sure these dinner rolls will become a regular go to recipe.
OTHER RECIPES YOU WILL LOVE:
Homemade Cinnamon Swirl Bread
Lemon Blueberry Ice Cream Bread
Gingerbread with White Chocolate Cream Cheese Frosting
Sweet Potato Dinner Rolls
- 2 1/4 teaspoons yeast
- 3 Tablespoons brown sugar
- 1 Tablespoon granulated sugar
- 1/2 cup mashed sweet potatoes (about 1 medium sweet potato peeled, chopped, and boiled until tender)
- 1/2 cup lukewarm water
- 3 Tablespoons softened butter
- 1 1/2 teaspoons salt
- 2 eggs
- 3 1/2 cups all purpose flour
- In a large bowl, stir together the yeast, water, and granulated sugar. Let stand 5 minutes.
- Add in the brown sugar, mashed sweet potato, butter, salt, and eggs. Use a whisk or electric hand mixer to combine. Add 3 cups of the flour and mix until it comes together as a dough.
- Sprinkle the remaining 1/2 cup of flour onto a large cutting board or countertop. Knead the dough for about 5 minutes or until you have a soft slightly tacky dough.
- Oil a large mixing bowl, and place the kneaded dough in the bowl. Flip and turn the dough a few times to coat all the sides with oil.
- Cover with a kitchen towel and let the dough rest about an hour (or until doubled in size). Punch the dough down and divide into 16 pieces.
- Roll each section into balls and place in a greased 13×9" baking dish.
- Cover and let rise again for about 30 minutes. Bake at 375 degrees for about 20 minutes or until roll tops are golden brown.
These look wonderful.
With that said I don’t play nice with dough do you have any recipes that don’t require yeast and kneeling etc.?
Thank you Dawn. You won’t get this type of roll with out a yeast but we do have a couple of biscuit recipes coming soon.