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Sweet Potato Buns

These golden-yellow sweet potato buns are the perfect accompaniment to Thanksgiving dinner.

Course Side Dish
Cuisine American
Keyword bread, buns, rolls, sweet potatoes, thanksgiving, yams, yeast
Prep Time 20 minutes
Cook Time 12 minutes
Rising time 1 hour 45 minutes
Total Time 2 hours 17 minutes
Servings 12


  • 1 package active dry yeast
  • 1/4 cup warm water
  • 2 small baby garnet yams, baked (or other small sweet potatoes)
  • 3/4 cup scalded milk (see note)
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 3 1/2 to 4 cups flour
  • 1/4 cup melted butter
  • 1 egg
  • 2 tbsp melted butter (additional) for brushing


  1. Soften the yeast in the warm water. Next peel the baby yams and mash them in a large bowl. Add the scalded milk, salt, and sugar; cool to lukewarm. Add the yeast mixture and stir to combine.

  2. Add 2 cups of the flour and mix until smooth; stir in butter and well-beaten egg. Add remaining flour gradually and knead the dough until it is smooth and satiny. (It should be a light orange color and it should have just barely enough flour in it so that it doesn't stick to your fingers.) Place the dough in a well-greased bowl, cover it with a towel, and let it rise in a warm place until it is doubled in bulk, about 1 hour.

  3. After it has risen, turn the dough out on a lightly floured board, punch it down, and allow it to rest for 10 minutes. Divide the dough into 24 pieces and form each piece into a ball. Place the dough balls on greased cookie sheets about 2 inches apart. Brush them lightly with melted butter, cover them with a towel, and again allow them to rise until doubled in bulk, about 45 minutes.

  4. Bake in a preheated oven for 12 to 14 minutes, or until light golden brown.