sweet potato

Sweet Potato Buns

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

I know, you guys have gotten used to this being dessert central. Where are the cookies? Who’s bringing the cinnamon rolls? Where’s the frosting and glazes and sprinkle toppings? Well, sometimes we need to offset all that sugar with something savory, and with summer suddenly descending on us in a sweaty mist of grassy smells and Mexican beers, I thought you may enjoy this recipe for sweet potato buns- the vehicle your summer burgers have been waiting for. If you’re up for a yeasty challenge (and I promise that’s not nearly as weird as it sounds), let’s dive in!

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

I’m going to go out on a limb and claim sweet potatoes as a Southern thing. I know someone is going to come on here and man-splain to me about how sweet potatoes are prevalent here and there, how they actually originated in South America, how people in, I don’t know, Milwaukee really know what they’re doing with everyone’s favorite orange root vegetable. But look- who did it best? Who’s been topping sweet potatoes with pecans and marshmallows and buttery brown sugar since I don’t know when? What about flash frying them or tossing them in skillets with green peppers and bits of crispy bacon? Who’s been making sweet potato cinnamon rolls like… wait, that’s me. The point is, sweet potatoes are a prized part of Southern food, history, and culture, and so I’m claiming them as our own. So there.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

These sweet potato buns are everything you’d expect them to be. Mashed boiled or baked potatoes make each roll a super soft doughy roll with loads of heft and flavor. These aren’t buns made primarily of flour and air- these things have FLAVOR. With all the texture of a typical potato roll, these sweet potato buns combine earthy sweetness with soft, toothy bread, and it is wonderful. Let me tell you how to make them.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

To make these sweet potato buns, we simply toss all of the ingredients into a bowl, mix them together, and then knead. It’s crazy simple. I used leftover baked sweet potatoes (about one large one) to make the mash mixture for the dough, although you could cube and boil your own if you prefer. For one follow-up batch I used one that had been smoked on the grill, and *WOW*, welcome to Flavortown. Go about this in whatever manner feels right for you, just make sure your potatoes are soft and thoroughly mashed.

One this super wet dough has risen until doubled in size, we have to shape each bun. This is absolutely the trickiest part. Really, I should have taken photos of the rolling process for you (and maybe I’ll do that soon?), but I’ll try to break it down in the instructions as best as I can. There are also some great tips on forming buns on Youtube. The shaping ensures that each roll winds up being round in shape and fluffy in height, but don’t stress too much about it. The rolls will taste good even if they are oblong or a little flatter.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

Making yeast breads is always an adventure, and these sweet potato buns are a super fun project to take on in the coming months. Give the recipe a try and let me know what you think! I’d LOVE someone to attempt these as a hotdog roll, so if you get super ambitious let me know! Have a terrific week, happy baking, and see you next week!

If you like these sweet potato buns you should check out:

Sweet Potato Cinnamon Rolls
Pumpkin Yeast Bread
Sweet Potato Meringue Pie
Pumpkin Pull-Apart Bread
Cheesy Dinner Rolls

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Sweet Potato Buns

These sweet potato buns are soft and chewy and barely sweet from the sweet potatoes!

  • Author: Kate Wood adapted from King Arthur Flour
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 240
  • Yield: 12
  • Category: Bread

Ingredients

  • ¾ cup (180 gm) lukewarm water
  • 6 tablespoons (85 gm) unsalted butter, softened to room temperature
  • 3 large eggs, divided
  • 1 cup (250 gm) mashed sweet potato, cooled (no added ingredients!)
  • 2 cups (275 gm) bread flour
  • 21/2 cups (340 gm) all-purpose flour, plus more as needed
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 21/2 teaspoons instant yeast
  • 3 tablespoons sesame seeds, optional

Instructions

  1. Combine the water, butter, TWO eggs, the sweet potato, bread, flour, all-purpose flour, sugar, salt, and yeast in a large bowl or bowl of a stand mixer. Mix to combine the ingredients. Switch to a dough hook and knead on medium speed for 4 minutes, adding a tablespoon or two of flour as needed (you can also knead by hand). This is a really soft and sticky dough, but it shouldn’t be so thin that you’re able to pour it. Once kneaded, put the dough into a lightly greased bowl, cover with plastic wrap or a tea towel, and allow to rise in a warm spot of the kitchen for about an hour and 45 minutes, or until doubled in size.
  2. Once doubled, dump the dough onto a generously  floured surface and portion into 12 equal-sized rounds.To form the rolls, see the video link in the text of the above post. Smooth the sides of each rolls, making the tops of each bun tight and smooth. Spread out on a lightly greased cookie sheet and cover again with plastic wrap or tea towel. Allow to rise and puff, about 45 minutes, while you preheat the oven to 350.
  3. Once risen, lightly beat the remaining egg and combine it with a teaspoon of water. Use a basting brush to lightly brush each top with the egg wash and sprinkle with the sesame seeds. Bake in the preheated oven about 23-25 minutes or until the tops are golden and the internal temp registers at 180. Allow to cool and enjoy!

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Sweet Potato Meringue Pie

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

This post is sponsored by The Incredible Egg. All opinions expressed are my own. 

This time of year is so wonderfully cozy. Even in the South where winters threaten of 80 degree temperatures and absolutely no snow, I can’t resist bundling up in thick socks and fuzzy turtlenecks. Jewel tones and wool, cinnamon and pumpkin, crackling fires and crunchy leaves are non-negotiables for me; if that’s not an indication of how much I adore autumn then I don’t know anything.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

As a baker, I look forward to the fall for the flavors and the time spent around the table. I know that whatever comes out of my kitchen will almost inevitably be shared with a few grateful hearts in my kitchen or the home of someone else. Those sentiments, the exploding heart feels of love and gratitude and joy are kind of contagious this time of year, and it’s so sweet that we should soak it in while we can. Let’s just linger on these fall feelings.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

Sweet Potato Meringue Pie

This sweet potato meringue pie is basically fall in a nutshell. The pie crust, the cinnamon and nutmeg flavored filling, and the fluffy brown sugar meringue all remind me of a million dishes I’ve had in autumns of years past. The nostalgia and tradition that is loaded into this super Southern pie is so thick it’s almost tangible, and if you give it a try I think you’ll agree.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

I’m sharing this pie with you today in partnership with The Incredible Egg. This is a group I’m thrilled to work with because eggs are a HUGE part of my life in the kitchen and a versatile staple for holiday baking. Nearly all my favorite recipes, both traditional or new, incorporate those little protein-packed friends, and to work with The Incredible Egg is really like food blogger #goals, okay?

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

Making the Pie

Let’s chat about the ins and outs of this sweet potato meringue pie. First we have the crust. My tried and true trusty pie crust is the buttery, flaky base of this recipe. I opted for a fairly traditional pie crimp here, and then I par-baked the shell. Finally, a thin layer of beaten egg wash gives it that golden, glossy photo finish. She’s pretty, right?

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

The filling is literally a cinch. Pureed sweet potatoes, evaporated milk, and eggs combine with butter and seasonal spices to create a smooth and autumnal filling. It’s really that good.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

The icing on the cake (err, pie) for this sweet potato meringue pie is the brown sugar topping. The meringue here is thick and fluffy, almost marshmallow-like. The best part is its  cinnamon and brown sugar scent. I agree, meringue is a little intimidating to make, but this one is hard to beat. I almost always opt for a cooked meringue which ensures that the egg whites are brought to a safe temperature before consuming.

Sweet Potato Meringue Pie by Wood and Spoon blog. This is a butter and shortening pie crust blind baked and filled with a sweet potato, pumpkin tasting filling, cinnamon, and warm spices. The topping is a brown sugar and cinnamon marshmallow meringue that is cooked on the stove and whipped to stiff peaks. The whole thing is torched for a toasty golden finish. Read more about this fall autumn favorite pie for holidays (especially thanksgiving!) on thewoodandspoon.com by Kate Wood

This sweet potato meringue pie is perfect for your upcoming holiday celebrations. I hope you share thick slices with the people you love and take pride in serving something that is special and beautiful. Be sure to share your recipe recreations for a chance to win a holiday giveaway prize, including Le Creuset bakeware. To enter, post your recipe recreation on Instagram with the hashtag #IncredibleHolidayDesserts. I’ll be reviewing all entires and selecting a winner! See official rules for details.

Happy baking to you all!

If you like this sweet potato meringue pie you should try:

Caramel Apple Pie

Pumpkin Pecan Tart

Sweet Potato Cinnamon Rolls

Salted Maple Pie

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Sweet Potato Meringue Pie

This is a buttery pie crust filled with sweet potato filling and topped with a brown sugar cinnamon italian meringue. Perfect for holidays!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 9
  • Category: Dessert

Ingredients

For the crust:

  • 13/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 5 tablespons chilled solid vegetable shortening, cut into pieces
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 5 tablespoons (approximately) ice water

For the filling:

  • 11/4 cups sweet potato puree (made from about 1 large sweet potato, see notes)
  • 11/4 cups evaporated milk
  • 3 large eggs
  • ½ cup brown sugar
  • ½ cup sugar
  • 11/2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 11/2 teaspoons cinnamon
  • ¾ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon cloves

For the meringue:

  • 3 large egg whites
  • 2/3 cup brown sugar
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

To prepare the pie:

  1. Whiz the flour, sugar, and salt in a food processor to combine. Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
  2. When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 350 degrees.
  3. In a large bowl, whisk together the sweet potato puree and evaporated milk. Add the egg and sugar, stirring just until combined. Add the remaining ingredients and stir to combine. Set aside while you bake the pie crust.
  4. When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 15 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash, and bake for an additional 5 minutes. Remove the pie from the oven, pour in the filling, and bake for another 35-40 minutes or until the center of the pie is set and no longer really jiggly. About 10 minutes into the bake, gently cover the crust with a ring of foil to prevent the edges from burning.

To prepare the meringue:

  1. Combine the egg whites, sugar, cream of tartar, and salt in a large bowl set over a pot filled with about an inch of simmering water. I use my stand mixer bowl set over a small saucepan, just make sure the bowl is not touching the water. Stir the mixture with a spatula until the brown sugar has dissolved. Remove the bowl from the heat and place on the stand mixer, adding the vanilla and cinnamon. Beat on medium speed with the whisk attachment until it becomes fluffy, and the continue beating an additional few minutes until glossy stiff peaks form. The bowl of the stand mixer should also be cool to touch. Spread the mixture on the cooled pie and use a torch to toast the top of the meringue. Alternatively, you can bake the meringue at 375 for about 10-12 minutes until golden.

Notes

  • To make sweet potato puree, peel and dice one large sweet potato and boil in a medium-sized pot of water until the potatoes are tender to the fork, about 10-15 min depending on the size of your potato pieces. Puree in a blender or food processor with 2-3 tablespoons of water, or more as needed to get a thick but smooth puree. Allow to cool prior to using in pie mixture.

Nutrition

  • Serving Size: 1

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Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls Recipe by The Wood and Spoon Blog by kate Wood. These are fluffy, light cinnamon rolls and that make several pans or just a few large oversized big cinnamon rolls. These contain sweet potato puree or you can use pumpkin puree from a can. Filled with a cinnamon and brown sugar pecan filling and topped with a simple and easy cream cheese frosting / icing / glaze. Make these ahead if desired. Find the recipe for these fall favorite best breakfast buns at thewoodandspoon.com

When it comes to leftovers, my belief is that every person belongs to one of two camps. You either like them, or you don’t. 

I personally have always been a fan of leftovers. My brain is filled with fond memories of cold pizza, leftover birthday cake for breakfast, and carry-out Chinese from the night before. Pasta, soup, and casseroles- all better on day two. I’ve even been known to eat giant spoonfuls of mac and cheese straight from dish in the fridge, and I promise you it’s delicious.

Sweet Potato Cinnamon Rolls

Ok, ok, I can hear you gagging. 

I may have an absurd level of tolerance for leftovers, but I’m pretty sure there’s at least one day per year that we can all get behind leftovers.

THANKSGIVING! The day of giving thanks and putting down some grub. The day to fill your heart with gratitude and your plate with tan colored food. When else can you justify cooking 18 pounds of food (32 pounds if you count the turkey) and binge snacking for 72 hours straight? When else can you dirty every Pyrex dish in your house and justify running the dishwasher 4 times in one day?

Thanksgiving, Thanksgiving! That’s when! 

Sweet Potato Cinnamon Rolls

I am pro Thanksgiving leftovers. I vote yes to breakfasts made of cranberry sauce oatmeal and veggie plate dinners. I am all for lunches of open-faced turkey sandwiches on thick slices of cornbread and eating pumpkin pie as a breakfast food. And this year, I’m preparing Thanksgiving dinner with leftovers in mind because I have officially perfected the sweet potato cinnamon roll.

Yes, you heard me right. You can call your mother and tell her you’re finally eating more vegetables, because sweet potatoes. In a cinnamon roll. With pecans. And frosting. 

These sweet potato cinnamon rolls are made by combining a typical dough with some sweet potato puree. The puree, which is made simply by pureeing cooked and peeled sweet potatoes, keeps the dough fluffy and moist for days. Filled with a cinnamon sugar spread and toasty chopped pecans, these sweet potato cinnamon rolls are topped with a cream cheese frosting and will make your house smell like a fall-flavored dream.

Sweet Potato Cinnamon Rolls

Sweet Potato Cinnamon Rolls

This dough starts decadently by melting the butter into the milk and sugar. After some yeast proofs in the warm milk, the sweet potato puree and some dry ingredients are added. We let the dough rise before the remaining dry ingredients are tossed in. After a quick once over with the rolling pin, a schmear of butter, sugar, and spices, and a sprinkle of pecans, these sweet potato cinnamon rolls are ready for baking.

Hot from the oven, these cinnamon rolls get frosted with a glossy cream cheese frosting. I prefer sweet frosting, but you can certainly decrease the amount of butter and sugar here to have a more dominantly cream cheese flavored frosting. Once they’re frosted, the sweet potato cinnamon rolls are ready for action. And by action, I mean devouring.

Sweet Potato Cinnamon Rolls

If you’re in charge of any dish this Thanksgiving, make sure it’s the sweet potatoes… And while you’re whipping up that dish you should casually throw in an extra potato or two… And when there’s leftovers, well, you know what to do. This sweet potato cinnamon roll recipe will be waiting for you.

Cheers to you and happy Tuesday!

 

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Sweet Potato Cinnamon Rolls

These sweet potato cinnamon rolls are fall scented buns stuffed with a cinnamon sugar filling, toasted pecans, and topped with a cream cheese frosting.

  • Author: Kate Wood
  • Prep Time: 90
  • Cook Time: 45
  • Total Time: 2 hours 15 minutes

Ingredients

For the dough

  • 1 cup milk (whole or 2%)
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 21/4 teaspoons (1 package) active dry yeast
  • 3/4 cup sweet potato puree (see notes below)
  • 31/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the filling

  • 1 stick of unsalted butter, softened slightly in the microwave but not completely melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 11/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup chopped pecans

For the glaze

  • 4 ounces cream cheese, room temperature
  • 4 tablespoons butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons of cream or milk, plus more as desired

Instructions

To prepare the cinnamon rolls

  1. In a large pot, combine the milk, butter, and sugar over medium heat and allow to warm just before the milk is scalding. Remove from burner and allow to cool until luke warm. Add the yeast and allow to dissolve, about 2 minutes.
  2. Add the sweet potato puree to the milk mixture, stirring gently to combine. Add 3 cups of the flour and stir to combine. Cover with plastic wrap or a tea towel and allow to rest and rise for 45 minutes to 1 hour. If your dough hasn’t doubled in size within that hour, place the dough in a slightly warmer spot of the kitchen.
  3. Combine the remaining flour, pumpkin pie spice, baking powder, baking soda, and salt and add to the risen dough. Stir to combine. At this point, you can refrigerate the dough overnight or roll out to use immediately. If you decide to save it, punch dough down into bowl if it over-rises.
  4. Roll the dough out onto a lightly floured surface to a 12″x18″ rectangle. Combine the butter, brown sugar, sugar, pumpkin pie spice, and cinnamon in a bowl to create a paste. Spread softened butter mixture out across the dough , leaving a 1/2 inch border around the sides. Evenly sprinkle the pecans over the dough.
  5. With one of the long ends closest to you, begin to roll the dough away from you, pinching the dough together at the end to seal your roll. Trim off any shaggy ends (no more than 1 inch) Using a sharp knife, cut 1″ slices from your log of dough.
  6. Preheat oven to 350 degrees. Place buns 1″ apart in a baking dish (I use 3- 8″x8″ baking dishes) and cover again with a sheet of plastic wrap or a tea towel. Allow to rise for 25-30 minutes, or until buns are puffed and rounded. Bake in the oven until buns are golden brown, about 30 minutes. Allow to cool on pan for 10-15 minutes and then top with glaze.

To prepare the filling

  1. In a medium sized bowl, beat the cream cheese and butter together until smooth. Add the powdered sugar slowly and beat until combined. Add the vanilla and cream, beating until smooth. Add additional cream if you wish to have a more loose glaze.

Notes

 

  • To make sweet potato puree, peel 1 large sweet potato and cube it into 1″ pieces. Place cubes in a pot of water boiling over medium high heat and cook until tender to a fork, about 10 minutes. Drain water and set aside to cool slightly. Once cool enough to handle, place potatoes in a food processor or blender and puree until smooth. Be sure no large clumps remain, or your rolls will also have clumps in them. Allow to cool in the fridge slightly prior to adding to the cinnamon roll dough. The puree can be made and saved in the fridge several days in advance.

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Recipe Adapted From: Ree Drummond