Sweet Potato Rolls

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Soft, pillowy, and beguilingly sweet, these golden sweet potato rolls are the perfect addition to any meal. A heaping wallop of mashed sweet potatoes gives the dough a warm orange glow and a tender, springy texture that makes each bite irresistible. The natural starches in the sweet potato act like a tangzhong, enriching the dough for extra softness—without the need for extra steps. Brush the tops of the rolls with melted butter straight from the oven and you’ve got dinner rolls that taste as good as they look. Make a double batch; these will disappear fast.

Tips for perfect sweet potato rolls

• Cook sweet potatoes the right way. Microwaving is fastest, steaming works too, but avoid boiling—they can get waterlogged, which makes dough too wet. Have a leftover baked sweet potato? That works too.
• Canned sweet potato also works. Use 235 g canned sweet potato (or pumpkin or butternut squash); the color of your dinner rolls will be less vibrant, but their flavor will still be delicious.
• Yeast matters. Instant yeast is our go-to for consistent results. Using active dry yeast? Expect longer rise times, but you can swap 1:1.
• Sugar swap. Brown sugar gives depth to this sweet potato roll recipe, but granulated sugar can stand in if needed.
• Mix it up. No stand mixer? You can still make these rolls! Just bring the dough together in a large bowl, then knead on a lightly floured surface until dough is smooth and soft. Kneading this dough by hand will take quite a bit of patience; you may want to enlist a kitchen companion to tap in once you tire out.
• Roll cold dough. Slightly chilled dough is easier to shape into uniform rolls—plus it helps the rolls keep their soft, structured rise.
• Serving ideas. Perfect alongside roast turkey, glazed ham, or any weeknight meal. Try brushing with maple or honey butter for a sweet finish. Serve the leftover rolls as the buns for a turkey slider the day after your Thanksgiving dinner.
• Make ahead & freeze. Cook sweet potatoes up to 3 days ahead. Rolls can be baked 24 hours in advance, or freeze baked rolls up to a month; reheat in 325° oven, brushing with butter before serving.