I’ve made these buns over and over again and am always glad I did. I especially love them with burgers or pulled pork. Also great with fried eggs or veggie burgers. My mom served them once in Vermont with lentil burgers that smelled so good a black bear strolled right up to the front door with his nose up in the air!

This recipe takes time so I often double it and freeze the extras. To do this, just literally double all the ingredients, except for the egg to brush the top of the buns with — one egg is fine for 16 buns.

Makes 8 buns

  • 2 medium-sized sweet potatoes, at least 325 grams, cut in half lengthwise
  • 3 1/2 cups flour, plus more for kneading
  • 1/2 cup warm water
  • 1 packet (7 grams) of active dry yeast
  • 60 grams (4 1/4 tablespoons) of butter, melted
  • 1 tablespoon of maple syrup
  • 1 1/4 teaspoon of salt
  • 2 eggs
  • Sesame seeds
  • Olive oil, salt, and pepper
  1. Preheat oven to 350°F (180°C) and place sweet potato halves on a baking sheet, skin side down.
  2. Coat the sweet potatoes with olive oil, season with salt and pepper, and bake until they are easily pierced with a fork, about 40 minutes. Let cool and then scrape from the skins. Discard skins.
  3. Mix 1/2 cup of flour, with 1/2 cup of warm water, and the yeast in a large bowl and let sit for 15 minutes.
  4. Add at least 1 cup of the sweet potato to the bowl along with 1 lightly whisked egg, and the butter, maple syrup, and salt.
  5. Stir in the remaining 3 cups of flour, roughly 1/2 cup at a time and then turn out onto a lightly floured surface and knead for approximately 10 minutes and then shape it into a ball.
  6. Place the ball of dough in a large bowl coated with olive oil and coat the dough with olive oil as well. Cover with a dishtowel or plastic wrap and let it rise in a warm and draft-free place until it has doubled in size, about 2 hours.
  7. Gently flatten the dough with your fingertips into a large rectangle. The exact size doesn’t matter as the shape is to help you divide the dough into 8 equally-sized pieces. Divide the dough into 8 equally sized pieces by cutting in half and then half again in both directions.
  8. Shape each roll into a round shape by pushing the dough through your thumb and pointer finger to create a smooth round top and then pinch the bottom together and flatten slightly. Place on a baking sheet lined with parchment paper. Cover with a dishtowel and let rise in a warm place for at least another 45 minutes.
  9. Lightly whisk 1 egg with 1 tablespoon of water and use it to coat the tops of the buns. Sprinkle sesame seeds on top.
  10. Bake for about 20 minutes in a 350°F (180°C) oven until golden. The buns should sound hollow when tapped. Top with aluminum foil if the tops cook too fast.