Sweet Potato Harvest Rolls

This recipe for sweet potato harvest rolls is posted by special request.  One of the most popular items during the holidays at my bakery, these soft, fragrant yeast rolls are sure to be a welcome addition to your holiday table!

The Recipe

by volume                                                        by weight

1/4 cup brown sugar                                49 grams brown sugar

1½ teaspoons yeast                                5 grams yeast

1/4 cup warm water                                 60 grams warm water

1 medium sweet potato                         130 grams sweet potato

3 tablespoons soft butter                     42 grams soft butter

3 cups bread flour                                    360 grams bread flour

1/2 teaspoon salt                                      2 grams salt

1/2 teaspoon cardamom                       1 gram cardamom

3/4 cup warm milk                                   180 grams warm milk



The sweet potato needs to be cooked and mashed for this recipe. If you have a fresh sweet potato, boil until tender or cook in the microwave and then let the potato cool completely. Mash the potato with a fork until no lumps remain.

Canned sweet potatoes also work in a pinch. Just make sure they are packed in water and dry the potato thoroughly before mashing. If the potatoes are packed in a syrup, rinse well with water and dry before mashing.

Proof the yeast in the water and brown sugar for 10 minutes until the mixture is frothy. Add the sweet potato, warm milk, cardamom, soft butter, and half of the flour. Mix until combined.

Add the salt and remaining flour and mix until a rough dough forms.

Turn out onto a lightly floured board and knead for approximately 10 minutes until smooth and elastic.

Place in a lightly greased bowl and let rise until double in volume.

Divide into 12 pieces and shape. Place on a lightly buttered baking sheet and brush the tops with melted butter.

Let rise again until doubled. Heat the oven to 400F.

Bake the rolls until light golden brown. Brush again with melted butter when the rolls are out of the oven and sprinkle lightly with kosher salt.


I make these sweet potato harvest rolls with cardamom. It adds a distinct warm, toasty flavor. If you don’t care for the taste of cardamom, simply leave it out or substitute a spice more to your liking such as cinnamon.

Golden raisins or currants would also make nice additions to these rolls. For the above recipe add 1 cup of dried fruit to the dough as you knead.

If you prefer plain yeast rolls, be sure to check our our New England yeast rolls post!

Leave a Reply

Your email address will not be published. Required fields are marked *