Light and fluffy dinner rolls made with mashed sweet potatoes. These delicious homemade rolls are perfect for Thanksgiving and Christmas dinners.
Are you looking for a perfect dinner roll? These sweet potato dinner rolls are so light and fluffy and have just a touch of sweetness from the sweet potatoes. Your friends and family will be asking for them again and again. 
The secret to making these great rolls? Sweet Potatoes! Okay, so I guess that's really not a secret since sweet potatoes is right in the name, but seriously the sweet potatoes really add a little extra something to an ordinary dinner roll.
I used one whole sweet potato and boiled it, skin on until it was soft. Just test with a fork. If the fork goes through easily, the potato is done.
Once the potato is cool enough to handle, use a pairing knife to remove the skin and then mash the potato with a fork. You want it as smooth as possible, but a few small bits are okay.
I make a lot of different rolls including oatmeal rolls and dinner rolls.
More delicious holiday recipes
If you’ve made this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop
Be sure to check out all my bread recipes!
Sweet Potato Dinner Rolls
Ingredients
- 3 Tablespoons butter (melted)
Instructions
- In a large bowl of a stand mixer, add milk, yeast and honey. Let sit for 5 minutes until bubbly.1 cup milk, 2 ¼ teaspoons yeast, 3 Tablespoons honey
- Add sweet potato, eggs, butter and salt. Mix1 cup sweet potato, 3 whole eggs, 3 Tablespoons butter, 1 teaspoon salt
- With mixer running slowly add the flour. Continue adding flour until dough comes together and begins to form a ball. You might not use all the flour.5 ½ - 6 cups flour
- Knead in mixer for 5 minutes.
- Remove from mixing bowl and place into a large greased bowl. Cover and let rise until doubled; 1 - 1 ½ hours.
- Remove cover and punch dough down.
- Divide dough into fourths. Working with one fourth at a time, divide each fourth into six equal parts. Shape into rolls.
- To make the cloverleaf shape, continue dividing each part into thirds. Roll each third into small balls. Drop three balls into a greased muffin tin.
- Cover lightly and let rise for 30 minutes.
- Brush top of rolls lightly with melted butter.3 Tablespoons butter
- Bake in a preheated 375 degree oven for 15-18 minutes.
- Remove from oven and let cool slightly for a few minutes on a baking rack. Remove from tins or baking sheet and continue cooling.
Video
Nutrition
Fred G says
Great use for sweet pots
Sasha @ Eat Love Eat says
These look great! So light and fluffy!
Kathy says
They are light, fluffy and delicious!
Katie Crenshaw says
These are such beautiful little dinner rolls. I am hosting a dinner party soon. I will be making these!!
Kathy says
Your guests will be very impressed!
Rachelle @ Beer Girl Cooks says
I would ask for these over and over again too, Kathy! They look like fluffy little clouds!
Kathy says
It's hard to eat just one!
Tina says
This looks like a great weeknight meal option! My husband likes some sort of bread with every dinner, this is perfect! Thanks for sharing.
Kathy says
I hope you give these a try!
CakePants says
These look wonderful! I've made sweet potato bread before (more similar to banana bread than sandwich bread), but never anything like this. It also looks like a great way to use up a lone, left over sweet potato...which is a situation in which I find myself often!
Kathy says
Thanks! Now you will know what to make the next time you have some left over sweet potatoes!
Kathy says
Hi Kathy, Thanks for the great recipe! I posted a photo of mine on my blog with a link back to your recipe. (I used half whole wheat flour with mine). Thanks again!
Kathy says
I checked out your pic! They turned out lovely. I'll have to try a blend of whole wheat flour next time.
Anu - My Ginger Garlic Kitchen says
Love sweet potato dishes. And how light, fluffy, and soft these dinner rolls are — so delicious perfectly baked.
Kathy says
Very light and fluffy!