These fluffy Sweet Potato Rolls are made with perfectly cooked sweet potato, which adds a tenderness and sweet flavor that takes them over the top! They're the perfect homemade rolls to serve with pot roast, your Thanksgiving turkey, or any recipe in between. They're also our favorite way to sop up a bowl of soup and taste like heaven with a pat of homemade honey butter. They're a family favorite!

If you've ever made Potato rolls before, you know that the cooked potato gives the dough a softer, fluffier texture. The same goes for these sweet potato dinner rolls! The tender sweet potato puree is the perfect addition. It adds extra moisture and a soft, pliable texture that's unbelievable. The mild sweet potato flavor gives them a slightly sweet flavor similar to Hawaiian rolls. They're truly the best! 

Why You'll Love These Sweet Potato Rolls

• Easy to make. The dough for these soft sweet potato rolls is very straightforward. After cooking the sweet potatoes, mash them together and then mix them in with a few simple ingredients like flour, butter, milk, egg, yeast, etc. They're also a great way to use leftover sweet potatoes after the holidays!
• Perfect texture. The cooked sweet potatoes are the perfect way to make the softest, fluffiest rolls ever. They're also enriched with butter, milk, and eggs, so the dough is very similar to ultra tender, pillowy brioche. 
• Delicious flavor. The mashed sweet potato has a natural sweetness with a rich depth of flavor that makes these delicious rolls taste amazing. We add a little extra sugar to highlight that natural sweetness and a little butter for the best buttery sweet potato rolls ever. They'll become a must-have for your Thanksgiving or Christmas dinner menu!

Ingredient Notes

To make these delicious Sweet Potato Rolls, you will need the following ingredients (full measurements in recipe card below):

• sweet potatoes - peel and cut the sweet potatoes into 1-inch pieces.
• butter - the butter will add a softness and a rich buttery flavor to these rolls.
• milk - milk will give the rolls a soft, tender texture.
• water - use warm water to activate the yeast.
• granulated sugar - this will support the active dry yeast and add a hint of sweetness. Brown sugar works, too.
• active dry yeast - you'll need one package of yeast (or 2 teaspoons). Instant yeast works well, too, although it may rise much faster.
• all-purpose flour - regular all purpose flour works very well for these rolls. You can use bread flour if you prefer a chewier texture.
• eggs - eggs will help bind the dough together and give the rolls an extra softness and lift.
• salt - it's so important to season the rolls to highlight their full flavor.

You will also need a large pot, fork and/or potato masher, small mixing bowl, large mixing bowl, stand mixer (optional), bench scraper, 9x13 baking pan, plastic cling wrap, and a wire cooling rack.

How to Make the Best Sweet Potato Rolls

First, prepare the sweet potatoes.

1. Cook the sweet potatoes. Place sweet potatoes in a large pot and cover with water by about an inch. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until tender and soft when you insert a fork, approximately 10-15 minutes.

2. Mash the sweet potatoes. Drain well and place the sweet potatoes back in the pot. Mash them using a potato masher (or a fork).

3. Make it creamy. Add butter and and milk. Mix well until smooth. Set aside and let cool completely, about 20 minutes.

Next, prepare the dough. 

1. Activate yeast. In a small mixing bowl, stir together water, sugar and yeast until fully dissolved. Set aside for 5 minutes until bubbles form on top.

2. Combine ingredients. In a large mixing bowl, combine flour, eggs, salt, mashed sweet potatoes, and yeast mixture. Mix well until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).

3. Knead. Use your hands to knead the dough for 8-10 minutes until a smooth and soft dough ball is formed. You can also knead the dough in a stand mixer with the dough hook attachment on medium speed for 5 minutes until smooth dough ball is formed.

4. Rest. Cover the bowl and let the dough rise until doubled in size, about 1 hour. You can lightly oil the dough ball to prevent sticking.

Now, it’s time to shape the rolls.

1. Divide dough. Deflate the dough and roll the dough into a log. Use a bench scraper to divide it into 15 equal pieces. Cover the dough with a damp cloth or plastic cling wrap to prevent it from drying. 

2. Shape. Take one piece of dough at a time and shape into a smooth ball. Use the palms of your hands to flatten each dough, then fold and press all edges into the centre. Turn it over and cup the dough in the palm of your hand, making circular motions until you create a ball. It should take less than 30 seconds to roll each piece into a smooth ball.

3. Rest. Arrange the dough balls into a 9x13-inch baking pan, spacing them evenly into 5 rows and 3 columns. Cover the pan loosely with plastic cling wrap and let the rolls rise until almost doubled in size, about 45 minutes.

Finally, bake the rolls.

Bake the sweet potato rolls in a 350F preheated oven for 22-25 minutes until golden brown.

Brush the top with some melted butter (if desired) and let the rolls cool on a wire rack for 15 minutes before serving.