With just 2 simple ingredients you can make soft Sweet Potato Rolls! You don't need any special equipment and there is no rise time, so you'll be enjoying these flavorful, tender dinner rolls in no time!
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Why You Will Love This Recipe
Soft Starchy Rolls - It is hard to believe that combining sweet potatoes with self-rising flour will actually turn into a soft dinner roll. But it really works! They have a fantastic texture that you will love.
No Yeast - You don't have to wonder if the yeast will activate, or spend any time at all waiting on the dough to rise. Homemade rolls have never been so simple!
Tasty - These delicious rolls are a hit with the whole family! My kids devour them. It's a great way to give them a serving of vegetables in a format they enjoy.
I can't get enough sweet potatoes during the holidays, and these tender Sweet Potato rolls are the perfect addition to your holiday meal!
I also love serving Sweet Potato Cake for dessert! Here are a few more of my family's favorite Thanksgiving dinner recipes:
Maple Roasted Butternut Squash
Key Ingredients
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
Sweet Potatoes - Select firm sweet potatoes with little to no bruising. Make your own puree by roasting them in the oven or cooking in the microwave. The flesh should be soft and mashable.
Flour - It is essential to use self-rising flour in order for this recipe to work. If you do not have self-rising flour, you can make your own by mixing 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of salt.
Instructions
1) Mash Sweet Potatoes
- After cooking the potatoes, mash them with a potato masher or a fork in a large bowl.
- For a smoother texture, you can beat them using an electric mixer.
2) Mix in Flour
- Fold the flour into the mashed sweet potato until it begins to form a shaggy dough.
3) Knead Dough
- Turn the dough onto a lightly floured surface and knead it for 1 minute.
- Knead until you have a smooth dough that is slightly tacky.
4) Portion & Bake
- I like to use a 3-tablespoon cookie scoop to portion the rolls, but you can also divide them by hand.
- Flour your hands and roll the bread dough into smooth balls.
- Line the dough balls onto a baking sheet.
- For a softer texture, brush the dough with a little bit of melted butter before baking.
- Bake for 15-20 minutes, until the rolls are golden brown.
Do I Have to Knead the Dough?
The rolls will still turn out if you skip kneading the dough, but for the best results, I do highly recommend that you follow this step. Kneading helps to activate the gluten, which gives the dough a softer texture.
- The dough should be soft and just a little bit sticky after kneading.
- If you have a stand mixer with a dough hook you can knead the dough using that hook instead of kneading by hand.
- If a lot of dough sticks to your hands then add additional flour. Just be careful not to add too much flour or the rolls will not be fluffy.
- Do not over-knead the dough or it will make the rolls hard.
Expert Tips
- Roast or microwave your sweet potatoes for the best flavor. You can also boil the potatoes but the rolls will not have as much sweet potato flavor.
- You can find full roasting instructions on this sweet potato casserole post.
- Use a large wooden spoon or rubber spatula to combine the ingredients. Press the flour into the potatoes to help them come together.
- Turn this recipe into slider sweet potato buns by pressing them flat before baking.
- Elevate the rolls by sprinkling them with sea salt flakes after you have removed them from the oven.
Recipe FAQs
Yes, it works best to place them in a small baking pan sprayed with nonstick cooking spray. Cook them at 330°F/165°C for 10-14 minutes. The texture of air fryer-baked sweet potato rolls is slightly denser than those baked in the oven.
Place the rolls in an airtight container and store them at room temperature for up to 5 days. They can also be frozen for up to 3 months. Thaw the rolls on the counter overnight and reheat them at 350°F (177°C) for 10 minutes.
Regular potatoes (like Russet or Yukon) do not have as much moisture as sweet potatoes so they do not work for 2 ingredient rolls.
Yes, replace the mashed sweet potatoes with pumpkin puree. Add an additional ½ cup of self-rising flour to account for the additional moisture.
Yes, 1 cup of flour and 1 cup of mashed sweet potatoes will make 6 dinner rolls.
Recommended Recipes
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Recipe
2-Ingredient Sweet Potato Rolls
Recipe by:Ingredients
- 2 cups mashed sweet potatoes (about 4 medium potatoes, cooked)
- 2 cups self-rising flour (260 grams)
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
- Place 2 cups of cooked sweet potatoes into a large bowl and mash well. Add 2 cups of self-rising flour and mix with a rubber spatula until the ingredients come together into a shaggy dough.
- Turn the dough onto a lightly floured surface and knead for 1 minute, until you have a smooth ball.
- Divide the dough into 12 equal pieces and roll each piece into a ball. Place the balls of dough onto the prepared baking sheet and bake for 15-20 minutes.
Notes
- Sweet potatoes can be cooked in advance and stored in the refrigerator for up to 3 days.
- Place cooked rolls in an airtight container and store them at room temperature for up to 5 days.
- They can also be frozen for up to 3 months. Thaw the rolls on the counter overnight and reheat them at 350°F (177°C) for 10 minutes.
- Sweet Potato Rolls can be baked in the air fryer at 330°F/165°C for 10-14 minutes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Hope says
These are amazing!!!! I plan to make this s staple!!!!
Erin says
Thanks, Hope! I’m so happy to hear you enjoyed them. Love that they’re becoming a go-to for you!
Kathy says
My husband,Who hates sweet potatoes.
Ate, 4 of them.
I made6 straight recipe.
Last 6 added, cinnamon and a pinch of sugar. ( he's diabetic)
HE LOVED THEM!.
They are filling! But good,
Today he wanted me to make them again, but as a garlic bread, with our spaghetti dinner!
Easy to do!
Delicious!
Erin says
Oooh, I love the idea of adding cinnamon or making them into garlic bread. I will have to try those! What a win to convert your husband into a sweet potato eater!
Cristy B. says
Anyway to make these gluten free and still rise and be soft?
Erin says
I haven’t tested a gluten-free version yet, Cristy, so I’m not sure how the texture would turn out. But if you decide to try it with a gluten-free flour blend, you’ll want to add 1 tablespoon of baking powder and ½ teaspoon of salt since most blends don’t come self-rising. I’d be curious to hear how it goes if you give it a shot.