These sweet potato buns are soft, fluffy, and naturally sweet. Perfect for sandwiches, burgers, or just as a tasty treat on their own!
I love how colorful and cheerful they look on my table. Plus, they’re a hit at parties—you’ll impress everyone with these yummy bites! 🥳
Making them is super easy! Just mix, shape, and bake. I often pair them with savory fillings or butter; they never disappoint!
Key Ingredients & Substitutions
Sweet Potato: Use a medium sweet potato, cooked and mashed. You can substitute with canned sweet potato puree if short on time, but ensure it’s not sweetened. I prefer fresh for that lovely texture!
All-Purpose Flour: Standard choice for these buns, but for a gluten-free option, try a 1:1 gluten-free flour blend. Just adding a tablespoon of xanthan gum can help with structure as well.
Active Dry Yeast: Instant yeast is a great substitute if you have it. You can skip the activation step and just mix it directly into the dry ingredients.
Granulated Sugar: For a healthier touch, swap half with honey or maple syrup. Adjust quantities slightly since they’re liquids! I find honey adds a nice flavor.
Unsalted Butter: If you need a dairy-free version, go with coconut oil or vegan butter. Both work well and keep the buns soft.
How Do You Get the Perfect Rise for Your Buns?
Getting that perfect fluffy rise is key to delicious sweet potato buns. Follow these tips:
- Warm Environment: Yeast loves warmth! Place your dough in a warm, draft-free area to help it rise.
- Don’t Rush: Allow sufficient rising time; this might take 1 to 1.5 hours for the first rise. It develops flavor and texture.
- Punch Down Gently: When you punch down the dough, do it gently to retain some air before shaping.
- Keep Covered: Always cover your rising buns with a damp cloth to prevent them from drying out.
- Second Rise: Don’t skip this step! A good 30-45 minutes here makes them light and airy.
Following these techniques will lead to scrumptious, fluffy buns that everyone will love!
How to Make Delicious Sweet Potato Buns
Ingredients You’ll Need:
For the Buns:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm milk (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 tsp salt
- 2 large eggs (1 for dough, 1 for egg wash)
- 1/2 tsp ground cinnamon (optional for a subtle flavor)
- Sesame seeds for topping
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time, plus 1.5 to 2 hours for rising. After preparing the ingredients and shaping the buns, you’ll also need around 15-18 minutes to bake them to golden perfection. A little patience will lead to delightful fluffy buns!
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, combine warm milk, 1 tablespoon of sugar, and active dry yeast. Stir it well and let it sit for about 5-10 minutes, or until it becomes frothy. This shows the yeast is active and ready to rise!
2. Mash the Sweet Potato:
Peel and boil or steam the sweet potato until it’s tender. Once cooked, mash it well and let it cool to room temperature. The sweeter the potato, the sweeter the buns will be!
3. Make the Dough:
In a large mixing bowl, combine the mashed sweet potato, softened butter, the rest of the sugar, salt, the beaten egg, and cinnamon if you’re using it. Add the activated yeast mixture to this bowl and stir everything together until well combined.
4. Knead the Dough:
Gradually add the flour, about 1 cup at a time, mixing gently until a soft dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer, you can use a dough hook for this task!
5. First Rise:
Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place for approximately 1 to 1.5 hours, or until it doubles in size. This is where all the magic happens!
6. Shape the Buns:
Once the dough has risen, punch it down gently to release the air. Divide the dough into 10-12 equal pieces. Shape each piece into a smooth round bun and place them on a baking tray lined with parchment paper or greased lightly.
7. Second Rise:
Cover the shaped buns loosely with a cloth and let them rise again for another 30-45 minutes, or until they are puffy. This gives them that extra fluffiness!
8. Preheat the Oven:
While the buns are rising for the second time, preheat your oven to 350°F (175°C) so it’s ready for baking!
9. Egg Wash and Topping:
In a small bowl, beat the remaining egg and brush the tops of the buns lightly with it. Don’t forget to sprinkle sesame seeds on top for a nice crunch and extra flavor!
10. Bake:
Place the buns in the preheated oven and bake for 15-18 minutes or until they are golden brown on top. Your kitchen will smell divine at this point!
11. Cool and Serve:
Remove the buns from the oven and let them cool slightly on a wire rack. These buns are delicious warm, but they’re also great at room temperature. Enjoy them as a snack or use them to make delightful sandwiches!
Happy baking! Your soft, sweet, and fluffy sweet potato buns are ready to be savored!
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! Canned sweet potato puree works well. Just make sure it’s plain and not sweetened. You might want to adjust the amount slightly to match the texture of freshly mashed sweet potato.
What If My Dough Doesn’t Rise?
If your dough isn’t rising, it may be due to inactive yeast. Check the expiration date on your yeast, and make sure the milk wasn’t too hot when you activated it. If it’s lukewarm and still nothing happens, you might want to start over with new yeast.
How to Store Leftover Buns?
Store any leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag. To reheat, pop them in a preheated oven at 350°F until warmed through, or microwave for about 15-20 seconds.
Can I Make These Buns Vegan?
Yes! To make these sweet potato buns vegan, substitute the eggs with flaxseed meal or applesauce. Use plant-based butter instead of regular butter, and almond or soy milk in place of the dairy milk.