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Sweet Potato Rolls

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Sweet Potato Rolls are impossibly soft and perfectly scrumptious. They’re such a gorgeous color and they are the perfect addition to your Thanksgiving table.


main image for sweet potato rolls. Rolls are in a casserole dish.


I’m always trying to sneak extra veggies in where I can (and not have the kids notice!) and these delicious rolls fit the bill.

Every time I make a batch of these soft and fluffy rolls, the kids gobble them down and ask for more! That’s a win in my book!

I love these sweet potato dinner rolls because they taste divine. For those worried about the sweet potato flavor, don’t! It’s so subtle and light.

I also love that this sweet potato rolls recipe gets some veggies in! Just like Sweet Potato Cupcakes, no one will be the wiser!

Also the texture of the sweet potato roll is perfect! Light and fluffy with perfectly golden crisp tops. 



What is a Sweet Potato Roll?

Who knew you could put potatoes in rolls? Me! I did! I’ve been doing it for so long that I forget not everyone does it!

It started with Leftover Mashed Potato Rolls, but I thought if you can do it with regular potatoes, why not sweet potatoes?

Sweet potato rolls are just like regular rolls but they’ve got an extra dose of nutrition by incorporating sweet potatoes into the rolls.

They’re also sweeter rolls than regular rolls with the addition of the sweet potatoes.

You can use fresh sweet potatoes or it is the perfect way to use up leftover sweet potatoes. They both work well!


balls of dough rolled and placed in casserole dish


What Ingredients are in Sweet Potato Rolls?

Warm rolls are just a few steps away! Here’s the simple ingredients you’ll need to grab now.

  • Yeast: Use active dry yeast in this recipe so you’ll need to proof the yeast.
  • Sugar:  Adds sweetness to the loaves and also helps the yeast to bubble.
  • Sweet Potato Puree: Mashed sweet potatoes. Though you can also use canned sweet potato puree.
  • Milk: The milk needs to be warm but not hot. Just like with warm water it’ll help the yeast activate.
  • Butter: I always use salted butter in my baking. Soften butter before adding to the recipe.
  • Salt: A bit of salt will help bring out the other flavors in the rolls.
  • Eggs: Eggs are a binder that hold the rolls together and add softness.
  • Flour: All-purpose flour will give the rolls texture and structure.

Pro Tip:

  • Bread flour should work as a replacement but whole wheat flour would change the texture too much.
  • Instant yeast should work too. Use it the same way as the other yeast.


risen roll dough in casserole dish ready to bake


How to Make Sweet Potato Rolls

Here’s how to make homemade rolls for your Thanksgiving Menu. For more detailed instructions see below.

  1. Proof Yeast: The first step is to combine yeast, sugar, and warm milk to help the yeast bubble and activate.
  2. Mix: Add in the rest of the ingredients to the yeast mixture, a little at a time until mixed in.
  3. First Rise: Let the dough rise in a warm draft free spot until doubled in size.
  4. Shape: Roll into a ball of dough. It should make about 16 to 20 dough balls.
  5. Rise: Cover with plastic wrap and let rise. You’re looking for the rolls to double in size again on the second rise.
  6. Bake: When the tops are golden brown, they’re ready to devour!

Pro Tips:

  • The amount of flour varies. The dough should pull away from the sides of the bowl. Don’t add additional flour unless you really need it.
  • Too much flour is worse than too little flour. Do 1/2 cup of flour at a time.
  • Brush melted butter on top of the rolls! It’s divine!
  • A warm place will help the dough to rise better and faster.
  • Use parchment paper for an easier cleanup.
  • Let the dough rise in a greased bowl to prevent the slightly sticky dough from sticking.
  • If using a stand mixer use a dough hook attachment.


baked rolls in casserole dish ready to be buttered and served.


Are Sweet Potato Rolls Gluten Free?

No, sorry sweet potato rolls are not gluten free. 

These sweet potato rolls call for all-purpose flour which definitely contains gluten.

I know they make gluten free flours which are supposed to be a 1-1 ratio for baking but I haven’t tried them in this recipe.

If you do try them, please let us know how they turn out in the comments!


hand holding a stick of butter and buttering the rolls


Can I Make Sweet Potato Rolls Ahead of Time?

Yes! You can definitely make sweet potato rolls ahead of time!

Anything that can be made ahead of time for Thanksgiving dinner or just any time, I’m definitely going to make ahead of time.

Keep your sweet potato rolls covered until serving time to keep them from drying out.

They can be made up to 24 hours before you want to serve them for the best results.


rolls on counter with one on it's side


How to Store Leftover Sweet Potato Rolls

Store any leftover sweet potato rolls in the fridge or on the counter.

Always keep them in an airtight container to keep them from drying out.

And wait until they’ve come to room temperature before transferring them to your container.

How to Thaw Frozen Sweet Potato Rolls

You’ll need to thaw either the sweet potato rolls dough or the rolls themselves before consuming.

For the dough pull them out and transfer to a casserole dish and let them rise for a few hours before baking.

To thaw the sweet potato rolls simply pull them out and leave them on the counter for a few hours until soft.


rolls laid out on counter cooling


Can I Freeze Sweet Potato Rolls?

Yes! You can freeze both the sweet potato roll dough and the finished sweet potato rolls as well.

To freeze the dough, wait until after you’ve shaped them each into a dough ball and then flash freeze for 1 hour before transferring them to a freezer safe bag.

If freezing the whole sweet potato roll, separate the rolls and wrap each roll in plastic wrap and the bag before freezing.

Pro Tips:

  • Write the name and date on the bag so you know what it is and when you put it in.
  • Also write the directions on how to bake the uncooked dough so you don’t have to look for it later!


zoomed in image of rolls in basket


How Long Do Sweet Potato Rolls Last?

You can store sweet potato rolls on the counter, in the fridge, or in the freezer. Here’s how long they’ll last.

  1. Counter: Store covered for up to 3 days on the counter.
  2. Fridge: Rolls will stay fresh for up to 5 days in the fridge.
  3. Freezer: Frozen rolls will stay good for up to 3 months.


split roll with butter with other rolls in background


More Bread Side Dishes You’ll Love…

Sweet Potato Rolls are a delicious and sweet treat to add to your holiday table. Enjoy them all fall and winter! They’re sure to become a family favorite!


Yield: 20 Rolls

Sweet Potato Rolls

rolls on counter with one on it's side

Sweet Potato Rolls are impossibly soft and perfectly scrumptious. They’re such a gorgeous color and they are the perfect addition to your Thanksgiving table.

Prep Time 10 minutes
Cook Time 12 minutes
Inactive Time 2 hours 2 minutes
Total Time 2 hours 24 minutes


  • 1 (.25 ounce) package active dry yeast
  • 4 tablespoons white sugar, divided
  • 1/2 cup mashed sweet potato puree (or canned sweet potato puree)
  • 1/2 cup warm milk - warm to back of hand, but not hot.
  • 3 tablespoons butter, softened {I use salted}
  • 1 teaspoon salt
  • 2 eggs
  • 3 1/2 cups all-purpose flour


  1. Dissolve yeast, warm milk, and 1 Tablespoon sugar in a mixing bowl. Let stand 5 minutes.
  2. Add remaining 3 Tablespoons of sugar, sweet potato puree, butter, salt, and slightly beaten eggs. Stir to mix well.
  3. Stir in 3 cups of flour (1/2 cup at a time).
  4. Once the 3 cups have been mixed in, mix in remaining 1/2 cup a little at a time until dough no longer sticks to bowl. (You may not use all the flour and that is OK).
  5. Shape dough into a ball and place in an oiled bowl. Turn dough to coat the surface.
  6. Cover with saran wrap, and let raise about 1 hour or longer until double in a warm draft free spot.
  7. Punch down, and allow dough to rest for 2 minutes.
  8. Divide dough into 16 to 20 balls, and place in a 9x13 inch pan.
  9. Cover with saran wrap again, and allow to rise until doubled.
  10. Bake at 350 degrees F (190 degrees C) for 12 to 20 minutes until tops are golden (cooking time depends on oven).
  11. When removed from oven, take a cold stick of butter, remove the wrapper from the top and spread butter onto tops of warmed rolls.
  12. Serve warm.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 125Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 135mgCarbohydrates: 21gFiber: 1gSugar: 4gProtein: 3g
Originally Posted: November 25, 2014

Photos & Text Updated: October 6, 2022

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Saturday 4th of June 2016

I made these before with whole wheat flour and they turned out pretty dense. Not sure if it was the flour difference. They were still good, but I was hoping for something a bit "lighter," if that makes sense. So I'm curious if using whole wheat flour versus all purpose flour makes a difference, or should I adjust the recipe somehow to use my whole wheat flour? I don't know enough about baking to know what adjustments to make. :) Thanks!


Monday 20th of June 2016

Hi Tamra. Whole Wheat Flour is much denser than all purpose flour. You cannot substitute 1 for 1 when using it or as you've experienced, your bread will turn out hard and tough. It will take some experimenting but a general rule of thumb is 1 cup of all purpose flour = 3/4 cup whole wheat flour. That should produce a better similarity to the quality of roll in my recipe. If it still comes out too dense, then lessen the whole wheat a bit more, but not much. Hope this helps!


Monday 16th of May 2016

Im confused I didnt read when to add the milk aand yeast mixture.


Wednesday 18th of May 2016

Hi Rene, the milk and yeast mixture is your base - everything is added to it. I hope that helps!

Geraldine Osborne

Sunday 13th of March 2016

Well I finally got the time to make these wonderful rolls. They were delicious. Will they keep for a day or two. Will they freeze well?


Wednesday 30th of March 2016

Hi Geraldine! I'm so sorry I didn't respond sooner! Sounds like you could have used the advice before now! Yes the rolls do keep for several days if stored properly and they should freeze just fine (though I've personally never tried it). Thank you so much for your delightful comment and making my day!


Monday 12th of January 2015

I was nervous making these because yeast intimidates me, but they were easy and delicious! I'll definitely be making these again!


Thursday 15th of January 2015

Krista! I am sooo excited that you ventured out of your comfort zone and tried our sweet potato rolls! If you want to do a fun twist during non sweet potato season, use regular potatoes! They are still delicious!

Emily @ It Bakes Me Happy

Monday 1st of December 2014

Love the color on these, they sound amazing!


Thursday 18th of December 2014

Thanks Emily! They are so festive and look amazing on any table! I know your kids would love them!

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