Mama Martha’s Sweet Potato Rolls


  • 1/4 c. warm water
  • 1 pkg. dry yeast
  • 1 c. milk
  • 1/2 c. sugar
  • 1 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 5 Tbsp. butter, softened
  • 2 c. mashed sweet potatoes
  • 1 tsp. lemon juice
  • 1 egg
  • 5-7 c. flour


Dissolve yeast in warm water. Set aside.
In a saucepan, scald milk. Add sugar, salt, cinnamon and butter. Stir until butter melts. Pour over potatoes in a large mixing bowl. ( I use my Kitchen Aid mixer for this entire recipe.) Add lemon juice. Beat until smooth and cool until lukewarm. Add egg and yeast mixture. Add 2 c. flour and beat well for 3 minutes. Add enough of the remaining flour to make a fairly stiff dough. Knead well (I use the dough hook for all the mixing.). Cover and let rise until double in bulk, about 1 1/2-2 hours. Turn out on floured surface and shape out rolls. Place in 3 greased 9 inch cake pans, or pans of your choice. Let rise until double. Bake at 400 degrees for about 20 minutes. Rub tops of rolls with butter.
I make 3 dozen rolls from this recipe. Smaller rolls would make more. the amount of flour needed will depend on how wet your sweet potatoes are. Enjoy!


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