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Spiced Sweet Potato Rolls - Pan de Papa Dulce


Spiced Sweet Potato Rolls - Pan de Papa Dulce

Spiced Sweet Potato Rolls - Pan de Papa Dulce

Marian Blazes

These pretty knotted rolls make a great addition to the holiday table. The sweet potatoes add flavor and color to the rolls, and they also keep them soft and tender. This same dough would be great for making cinnamon rolls or any kind of sweet roll (orange goes nicely with sweet potatoes).

It's fun to make the fancy knot shape for the rolls, but it's not necessary - you can shape them however you prefer.

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 2 hours, 25 minutes

Yield: About 16 rolls.


  • 1 cup water
  • 1 tablespoon sugar
  • 2 teaspoons active dry yeast
  • 1/3 cup buttermilk
  • 1 medium large sweet potato
  • 1/2 cup brown sugar
  • 4 to 4 1/2 cups all purpose flour
  • 2 egg yolks
  • 1/2 cup butter, softened
  • 2 teaspoons salt
  • 1/2 teaspoon cinnamon (or to taste)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • Kosher salt


  1. Prick the sweet potato all over with a fork, and place on a microwave safe plate. Heat potato in the microwave on high, in 2-3 minute intervals, until sweet potato is tender when pierced with a fork. Slice potato in half and let cool. When cool enough to handle, scrape cooked potato away from the skin and push potato through a ricer to remove any lumps (you should have about 1 cup). Set aside.

  2. Heat the water to barely hot, around 100 degrees, and place in a small bowl. Sprinkle 1 tablespoon of sugar and the yeast over the top of the water. Set aside for 5 minutes, or until the yeast is bubbly.

  3. Place 2 cups of the flour in a large mixing bowl, or in the bowl of a standing mixer fitted with the dough hook attachment. Add the salt, brown sugar, cinnamon, nutmeg, and cloves and mix well.

  4. Add the 6 tablespoons of the butter, the mashed sweet potato, the egg yolks, and the buttermilk and mix briefly. Add the yeast mixture and one more cup of flour and knead until dough starts to come together.

  5. Keep kneading the dough while incorporating another cup of flour. Knead until dough is smooth and pulling away from the sides of the bowl, adding more flour if dough seems too sticky. Dough should be soft, smooth, and pliable, but not too wet or sticky.

  6. Place dough in an oiled bowl, cover loosely with a towel or plastic wrap, and allow dough to rise in a warm place until doubled in bulk.

  7. Punch dough down and divide into 16 pieces. Roll each piece of dough into a cylinder. Working one piece at a time, roll each cylinder into a long rope, about 3/4 inch in diameter and about 8-10 inches long. Let ropes of dough relax for 5 minutes.

  8. Loop a rope of dough into a loose, simple knot, then twist ends around the loop and tuck underneath the roll. Place roll on a greased cookie sheet (or line sheet with parchment). Melt the remaining two tablespoons of butter and brush over tops of rolls. Sprinkle rolls lightly with kosher salt.

  9. Let rolls rise in a warm place for about 45 minutes. Preheat oven to 350 degrees. Bake rolls until lightly browned and puffed, about 20-25 minutes. Remove from oven and serve warm with butter and honey.

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