Sweet Potato Buns – a delicious recipe with sweet potato, warm water, yeast, canola oil, salt, quick-cooking oats. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel the sweet potato and cut into chunks. Place in a pan and cover with cold water. Boil until soft. Drain and mash. Reserve 1 cup for this recipe and put the rest away for another time.
2
Put the warm water in a large bowl. Mix in the sucanat (or other sweetner). Float the yeast on top of the water and let it sit until bubbly and foamy (about 5 minutes).
3
To the yeast mixture add the sweet potatoes, oil, and salt. Use a mixer to beat this stuff together. Then beat in the oats and the 1 cup of white flour. Add the whole wheat pastry flour a little at a time, kneading until a smooth dough is formed.
4
Spray a metal bowl with cooking spray and place the dough inside. Cover with a towel and let rise in a warm place until about doubled.
5
Punch down and divide into 8 balls. Spray 2 cooking sheets with spray. Form the balls and them pat them flat (like roll shapes). Put them on the cookie sheets, cover with a towel, and let rise in a warm place until about doubled.
6
Bake at 350 degrees for about 20 minutes or until just starting to brown.
457
kcal
Calories
9
g
Fat
80
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 sweet potato, 1/2 cup warm water, 2 tablespoons sucanat, 1/2 tablespoon yeast, and more.
Yes, Sweet Potato Buns falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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