We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes for these sweet dinner rolls.

Martha Stewart Living, November 2002


Recipe Summary

Makes 20


Ingredient Checklist


Instructions Checklist
  • Place the warm water in a small bowl, and sprinkle with yeast. Let stand until yeast is dissolved and mixture is foamy, about 7 minutes.

  • In a small saucepan, heat milk over medium heat just until it begins to steam and bubble around the sides. Remove from heat; add the butter, and stir until melted and combined. Stir in sugar, salt, and cardamom. Let cool slightly.

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. Combine sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes. Beat in egg and milk and yeast mixtures until smooth.

  • Switch to the dough-hook attachment. Add flour, 1 cup at a time, beating until a stiff dough forms. Continue kneading dough on medium speed until smooth, about 8 minutes. The dough will still be slightly sticky.

  • Transfer to a large oiled bowl. Cover with a clean kitchen towel, and let stand in a warm place to rise until dough is doubled in bulk, about 1 hour.

  • Punch down dough, and knead again with your hands, just until smooth. Using a bench scraper or sharp knife, cut dough into 20 equal pieces, and shape into rolls.

  • Place rolls on prepared baking sheet, about 2 inches apart; cover with a kitchen towel, and let rise again in a warm place until doubled in bulk, about 40 minutes.

  • Using kitchen scissors or a sharp paring knife, snip an X in the top of each roll. Brush rolls with melted butter. Bake until tops of rolls are golden, about 20 minutes, rotating pan halfway through. Transfer to a wire rack; serve hot or at room temperature.

Cook's Notes

You will need about two medium sweet potatoes to obtain two cups of cooked flesh. Before using, peel and discard skins.