Sweet Potato Dinner Rolls with Whipped Cane Sugar Syrup Butter
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These sweet potato dinner rolls are soft, fluffy, and subtly sweet — the perfect addition to any holiday table, weeknight dinner, or special meal. Sweet potato adds natural moisture and a hint of flavor that keeps the rolls tender and delicious, while a golden exterior gives them beautiful color and texture.
While these rolls are delicious with simple butter, I love serving them with a cane syrup compound butter. Inspired by one of my favorite restaurants, Helen in Birmingham, Alabama, the whipped butter has a rich molasses, caramel-like sweetness. Whipping the butter creates a light, airy texture that melts beautifully into the warm rolls. Use store-bought butter or make your own butter in a stand mixer! Perfect for comfort food season, serve these rolls as a side to hearty mains like my coq au vin blanc or this broccoli cheddar soup.
Why You’ll Love This Recipe
- Soft & tender – Sweet potato keeps these rolls extra moist and pillowy.
- Flavorful – A hint of sweetness pairs beautifully with savory meals.
- Great for gatherings – Easy to make ahead for holidays or dinner parties.
Key Ingredients in This Recipe
- Sweet potato – The sweet potato gives the rolls a soft texture and adds moisture so they will stay fresh for a few days in advance, cutting down on the day of prep. While these can also be made with russet potatoes, I like the light orange color and subtle sweetness that the sweet potato adds. I boil the sweet potatoes in water and make sure to drain all the water so no additional moisture is added. You will end up with more sweet potato than needed, but it can be incorporated into another recipe like these vegetarian sweet potato taquitos.
- Yeast – The active dry yeast first blooms in warm water (105ºF – 110ºF/ 40ºC – 43ºC). Yeast will begin to die off at 120ºF (49ºC). Check your yeast before cooking! Yeast can expire and the dough will not properly rise. If you buy a jar it’s best stored at a cooler temperature in the refrigerator.
- Flour – I use bread flour in this recipe. It has a higher protein content than all-purpose flour which leads to more gluten production and a chewier roll. All-purpose flour is more convenient and can be used in place of the bread flour if needed, it won’t change the composition drastically. The sweet potato replaces some of the flour in the dough so it’s fluffier than typical dinner rolls. It takes the rolls a bit to come together so be patient when mixing or kneading the dough.
- Butter – Melted butter adds richness to the dough while the tops of the rolls are brushed with additional butter just before baking. It adds a bit of sheen while also helping the finishing of flakey sea salt to stick. For the compound butter I beat it together with the cane sugar syrup for a sweet addition.
- Egg – The addition of egg adds volume and helps to bind the dough together.
- Salt – Salt gives the dough flavor. I garnish the rolls with a bit of flakey sea salt for a nice finish.
- Cane sugar syrup – Cane syrup is made from the juices from raw cane sugar boiled down. It’s an important ingredient in Southern cooking, specifically in Cajun and Creole cuisine. The flavor is like a cross between molasses, brown sugar and caramel, adding depth and richness to dishes. Unlike corn syrup, cane sugar syrup has a more subtle, natural flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Warm your liquids slightly (about 105–115°F) before adding yeast — this helps activate the yeast and ensures a fluffy rise without killing it.
Swaps and Substitutions
- Flour: Substitute part of the all-purpose flour with bread flour for a chewier texture.
- Sweet potato: Use russet potato, roasted butternut squash or pumpkin puree in place of sweet potato.
- Honey: Swap honey with maple syrup or agave for different sweetness notes.
- Toppings: Brush with melted butter or sprinkle with coarse salt or herbs before baking.
- Dairy-free: Use non-dairy milk and vegan butter to make this dairy-free.
How to Make Sweet Potato Dinner Rolls (Step-by-Step)
In the bowl of a stand mixer fitted with the whisk attachment, add the butter and cane sugar syrup. Beat on medium-low until the sugar has dissolved and the mixture is light and fluffy. This can also be done by hand.
Remove to a bowl and let stand at room temperature to serve with the rolls or refrigerate, covered, until ready to use. Let come to room temperature before serving. Garnish with sea salt just before serving.
Add the sweet potatoes to a medium pot and add just water to cover. Bring to a boil over high heat and cook until the potatoes are tender, about 10 to 15 minutes.
Use a slotted spoon to transfer the sweet potato to a mixing bowl and mash with a fork. Let cool then measure ¾ cup (115g) of the sweet potatoes.
In a small bowl stir together ½ cup of warm water (105ºF – 110ºF/ 40ºC – 43ºC) with the yeast and sugar. Let sit for 5 to 10 minutes.
In a large mixing bowl combine the reserved mashed sweet potatoes, yeast mixture, ¼ cup of the butter, egg and salt. Stir to combine. Add the flour and continue to mix until a shaggy dough forms.
Turn the dough out onto a clean work surface and knead until smooth, about 5 minutes.
Add the dough to a lightly oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
Butter an 8″ x 11″ (20cm x 28cm) baking pan. Turn the dough out and cut the dough into 12 equal pieces (about 75g each).
Shape each piece into a smooth ball by pulling and stretching each corner under each other and tucking it up. Place the seam side down and roll into an even ball.
Add the dough to the pan seam-side down then cover and let rise until puffy and touching each other, about an additional hour. Brush the rolls with the remaining butter.
Heat oven to 350ºF (180ºC). Bake the rolls until golden brown and cooked through, about 25 minutes. Let the rolls cool for 5 minutes before removing from the pan and serving with the butter.
How to Make 9 Sweet Potato Rolls
Prepare the dough as directed below in the recipe. When you get to dividing up the dough, divide it to 9 pieces rather than 12. Each should weigh about 90g each. Follow the shaping instructions listed below. Add to a 9″ (23cm) square baking pan. Heat oven to 350ºF (180ºC). Bake the rolls until golden brown and cooked through, about 20 to 25 minutes. Let the rolls cool for 5 minutes before serving with the butter.
How to Make Sweet Potato Rolls in Advance
Since there are two separate rises these rolls can take a bit of time. While they can be made a few days in advance and stored at room temperature you can also refrigerate the dough during the first rise overnight in the refrigerator for up to 24 hours in advance.
How to Serve Sweet Potato Dinner Rolls
- Butter: Serve warm with a cane syrup compound butter or an earthy herb butter.
- With meals: Pair with roasted turkey, glazed ham, or creamy soups.
- Sandwiches: Use leftover rolls for small sliders or pulled pork sandwiches.
How to Store Sweet Potato Dinner Rolls
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 4 days.
- Freezer: Freeze rolls in freezer bags for up to 3 months; thaw before reheating or serving.
- Butter: Store refrigerated in an airtight container for up to 2 weeks. Before serving let the butter soften at room temperature for 30 minutes.
FAQ – Frequently Asked Questions
Yes! Shape them, cover, and refrigerate overnight; bake the next day for fresh rolls.
Orange sweet potatoes are ideal for moisture and sweetness, but others work too.
Yup, use the same amount of instant yeast; add directly to the dry ingredients.
Make sure your yeast is active and liquid is the right temperature; too hot or cold can affect rise.
Warm gently in the oven or microwave with a damp paper towel to retain softness.
Other Recipes to Try
If you loved my sweet potato dinner rolls, you’ll definitely want to try one of these next:
- Whipped Sweet Potatoes with Gorgonzola & Walnuts
- Baked Cinnamon Sugar Sweet Potato Fries
- Broccoli Cheddar Soup
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Sweet Potato Dinner Rolls with Whipped Cane Sugar Syrup Butter
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Ingredients:
For the whipped cane sugar butter:
- 1 cup unsalted butter, at room temperature
- 1 cup cane sugar syrup
- Flake sea salt
For the sweet potato rolls:
- 1 small sweet potato
- 1 teaspoon active dry yeast
- 2 teaspoons granulated sugar
- ½ cup unsalted butter, melted, divided
- 1 large egg, at room temperature
- ¾ teaspoon kosher salt
- 3 cups bread flour
- Vegetable oil, for greasing bowl
- Flakey sea salt, as needed
Instructions:
For the whipped cane sugar butter:
- In the bowl of a stand mixer fitted with the whisk attachment, add the butter and cane sugar syrup. Beat on medium-low until the sugar has dissolved and the mixture is light and fluffy. This can also be done by hand.
- Remove to a bowl and let stand at room temperature to serve with the rolls or refrigerate, covered, until ready to use. Let come to room temperature before serving. Garnish with sea salt just before serving.
For the sweet potato rolls:
- Add the sweet potatoes to a medium pot and add just water to cover. Bring to a boil over high heat and cook until the potatoes are tender, about 10 to 15 minutes.
- Use a slotted spoon to transfer the sweet potato to a mixing bowl and mash with a fork. Let cool then measure ¾ cup (115g) of the sweet potatoes.
- In a small bowl stir together ½ cup of warm water (105ºF – 110ºF/ 40ºC – 43ºC) with the yeast and sugar. Let sit for 5 to 10 minutes.
- In a large mixing bowl combine the reserved mashed sweet potatoes, yeast mixture, ¼ cup of the butter, egg and salt. Stir to combine. Add the flour and continue to mix until a shaggy dough forms.
- Turn the dough out onto a clean work surface and knead until smooth, about 5 minutes.
- Add the dough to a lightly oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- Butter an 8” x 11" (20cm x 28cm) baking pan. Turn the dough out and cut the dough into 12 equal pieces (about 75g each).
- Shape each piece into a smooth ball by pulling and stretching each corner under each other and tucking it up. Place the seam side down and roll into an even ball.
- Add the dough to the pan seam-side down then cover and let rise until puffy and touching each other, about an additional hour. Brush the rolls with the remaining butter.
- Heat oven to 350ºF (180ºC). Bake the rolls until golden brown and cooked through, about 25 minutes. Let the rolls cool for 5 minutes before removing from the pan and serving with the butter.
Notes:
Nutrition:
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Hands down the best rolls I have ever made! I started making these as special occasion rolls but they have quickly become a favorite for any time!
I made these last night for my family. Unfortunately, I made other food to go with it. The only thing anyone wanted was the rolls. They are literally that good!
We made these for Christmas eve and they were a huge hit! The directions were easy to follow and they were delicious! The butter is like crack, I will be putting it on everything for the forseeable future!