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Sweet Potato Rolls

Contributed by: Chris WebAdmin. of


  • 1 large sweet potato, 3/4 lbs.
  • 4 tablespoon butter
  • 1 pkg yeast
  • 1/2 cup milk
  • 1/4 cup sugar
  • 2 teaspoon salt
  • 2 eggs
  • 4 1/2 cup flour, adust as needed


Cut sweet potato in chunks. Put in pot with boiling, salted water. Cook until tender, about 15 minutes.

Drain and peel sweet potato. Mash until smooth. Melt butter. Let potato and butter cool.

Dissolve yeast in 3 tbs. warm water. Combine milk, one cup sweet potato, butter, sugar, salt and yeast. Gradually add in 3 1/2 cups flour. Turn out onto floured board and knead until smooth and elastic, working in as much of the remaining flour as needed. Put in oiled bowl and turn to coat well.

Cover with plastic and place in warm spot to rise. Let rise until doubled in size.

Butter two baking sheets. Punch down dough and divide into two equal parts. Cut each part into 12 pieces. Roll each piece into a 10" length. Tie each rope into a knot, placing one end underneath, and the other top center. Put on baking sheets and cover. Let rise until doubled.

Beat remaining egg with one tbs. water. Brush each roll with mixture. Bake at 400 deg f. for 15 to 20 minutes.

Serving Size: Makes 12 Servings

Nutritional Information: Per roll: 133 calories, 3 g protein, 3 g fat, 192 mg sodium, 23 g carb, 20 mg chol. 45 minutes.

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