I had one sweet potato kicking around the pantry. I could have simply roasted it and eaten it, but, instead, decided to chase down a sweet potato roll recipe. The original is here, but I made some alterations, cutting out sugar and altering the glaze a bit. These look funny, since I cooked them in a cast iron frying pan. If you want nice looking, even rolls, cook them in a 9 x 13 baking pan.


1/2 cup water (I used the water from boiling the sweet potato) 100-110 degrees
1/4 cup whole milk, 100-110 degrees
1 tsp sugar
2 tsp yeast
2 eggs, room temperature
1 tsp salt
6 tbsp butter, melted and cooled to lukewarm
2-1/2 tsp fresh rosemary, or 1 tbsp dried, minced
1 cup mashed sweet potato (putting it through a potato ricer or food mill will give you better results)
4-1/2 to 5 cups all purpose, unbleached flour.


3 tbsp butter, melted
2 tbsp honey
2 tsp fresh rosemary, or 1 tbsp dried rosemary, minced
coarse sea salt

Mix the water, milk, sugar, and yeast in a large bowl let proof until frothy, 10 minutes or so. Add in the eggs and beat, then add the salt, butter, and rosemary, beat again. Add in the sweet potato and beat until well mixed. Add two cups of flour and mix until incorporated. Add two more cups and mix until incorporated. If you’re doing this by hand, you will, at this point, have to abandon your spoon and get your hands dirty, kneading the flour in. If the dough feels slack or sticky, gradually add the remaining flour. Otherwise, turn the dough out onto a lightly floured surface and knead until the dough feels smooth and slightly tacky, about ten minutes. Place in a covered container and let rise until doubled in size, roughly an hour.

Turn the dough out onto a lightly floured surface and divide into 16 equal pieces. Shape your rolls and place them in a parchment-lined 9 x 13″ baking pan (you can oil it lightly, but I found this unnecessary). Cover the pan and let the rolls rise again, 45 minutes or so. Preheat the oven to 350 degrees.

Make the glaze: Stir the butter, honey, and rosemary together. Brush the tops of the rolls with the glaze. Bake for 20 to 25 minutes, until the tops are browned. Remove from the oven and brush once again with the glaze, scatter coarse sea salt over the rolls. Serve warm.

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