Because we are all still baking. A sweet potato version of a dinner table classic.


1 each cooked sweet potato, peeled and mashed (about ½ cup)

2 tsp active dry yeast

4 tbsp sugar

½ cup warm water

2 each eggs, beaten

3 tbsp butter, softened

½ tbsp rosemary, chopped

10 cracks freshly ground black pepper

2 ¼ cups AP flour, plus more for dusting

¾ cup whole wheat flour

1 tsp sea salt

to taste melted butter

Maldon salt


1. Boil or bake a whole sweet potato until very tender. Cool completely, peel, and mash with a fork. Reserve.

2. In a small bowl, dissolve yeast and a pinch of sugar in warm water. Let sit until water starts to get foamy, about 5 minutes.

3. In a medium mixing bowl, stir beaten eggs into sweet potato puree. Add remaining sugar, softened butter, chopped rosemary, freshly ground black pepper, and salt. Stir in AP flour and whole wheat flour until a dough forms.

4. Turn dough out onto a lightly floured surface. Knead for 2 to 3 minutes, adding just enough flour to prevent sticking. When smooth, shape into a ball.

5. Place dough into an oiled bowl, flipping the dough so that it is completely coated in a layer of oil. Cover bowl with plastic, set in a slightly warm space free from draft and allow dough to rise, about 1 hour.

6. Punch down dough and rest for 2 minutes. Divide into 16 to 20 balls, and arrange on a greased sheet pan. Cover loosely with plastic wrap, and allow to rise until doubled in size.

7. Preheat oven to 375℉.

8. Unwrap dough, and bake for 15-18 minutes or until golden brown.

9. Brush lightly with melted butter. Finish with a few crystals of Maldon salt on each roll.