These Scrumptious Sweet Potato Crescent Rolls will be your favorite thing on the Thanksgiving Day table! Make enough for seconds and thirds!
Old Becomes New Again
Today I’m reviving an old recipe that the Super Healthy Kids Family just loves! Amy first wrote about these Scrumptious Sweet Potato Crescent Rolls back in 2010 and now I (Lizzy) got to take brand new photos and remind you all of this treasured recipe! And look at that gorgeous color! Not only are sweet potatoes healthy but they make these dinner rolls really pop on the table!
How to Make Sweet Potato Rolls
I used an instant yeast for this recipe. The recipe calls for 2 rises and mine took about an hour each. The only tricky part about these rolls is making them into crescents. You cut the dough into two halves and roll reach portion into a circle to cut like a “pizza.” You’ll see below I cut mine into 8 slices… but I would recommend cutting 10 slices and rolling the dough even thinner. Some of my rolls ended up a little large, so remember that they’re going to rise again after you shape them!
Then take each pizza slice and start rolling them by the larger end and rolling toward the point!
Tuck the point under the roll and place on your baking sheet for the second rise!
The recipe calls for whole wheat flour but you can use any flour that works for your family! I used a combination of whole wheat and all purpose flour for my rolls and they turned out great!
These rolls taste great with a little bit of butter (or herb butter), honey or alone! I love them best when they’re warm, so zap them in the microwave before serving for dinner!
Love rolls as much as we do? You need to try our Mini Cinnamon Roll recipe!
Sweet Potato Rolls
- 3 1/2 cup flour, whole wheat
- 1/4 cup sugar
- 1 tablespoon yeast, active dry
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon allspice
- 1 cup, mashed Sweet potato, cooked
- 1 cup milk
- 1/4 cup butter, unsalted
- 1 large egg
- 2 tablespoon butter, salted
- In a KitchenAid stand mixer with the bread hook or in a large bowl, combine 1 1/2 cups whole wheat flour, sugar, yeast, salt, cinnamon, nutmeg, ginger and allspice.
- In a large saucepan combine sweet potatoes (cooked and well mashed), milk and butter until smooth. You want this mixture to only be WARM, not hot. Too hot and it will kill the yeast.
- Add sweet potato mixture to flour mixture and beat with bread cook for 2 minutes, scraping down the sides of the bowl as needed.
- Beat egg in a small bowl and add to dough.
- Mix for 3 minutes.
- Slowly add remaining flour (this can be a combo of whole wheat and AP flour) until the dough is easy to handle (not too sticky). I added about 2 1/2 cups at this stage but it can vary based on the brand of flour you use.
- Knead dough by hand or using your bread hook for 7 minutes. Place in a greased bowl, cover with a cloth and let rise until doubled in size.
- Punch down dough, separate into two large dough balls and roll one into a thin (about 1/4 inch in thickness) circle. Brush with 1 tablespoon of soft or melted butter and use a pizza cutter to cut pizza slices of dough. I cut mine into 8 slices but my rolls ended up being quite large, I recommend cutting 10 slices.
- Roll each slice starting at the largest end and rolling toward the point to make your crescent rolls. Place on a greased cookie sheet or casserole dish.
- Let rise again until doubled in size.
- Preheat oven to 350 degrees.
- Bake for 12-15 minutes or until golden brown.