These sweet potato dinner rolls are the perfect addition to your Thanksgiving table. They're fluffy and buttery, and the sweet potatoes help keep the bread extra soft and moist. That means you can bake them a day ahead, and they'll still be delicious on Thanksgiving Day. Plus, they're made with canned yams, so there's no need to cook fresh sweet potatoes before making the dough.

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Why You'll Love These Sweet Potato Dinner Rolls

Made with canned yams. Skip peeling, cooking, and cooling fresh sweet potatoes. Just open a can, drain, and mash.
Soft, buttery, and slightly sweet. The sweet potatoes add moisture and a little sweetness, while plenty of butter gives these dinner rolls a rich flavor and tender texture.
Perfect for Thanksgiving. This recipe makes 12 generous pull-apart rolls. You can double the recipe for a crowd and even make the rolls ahead of time.

What Are Sweet Potato Dinner Rolls?

Sweet potato dinner rolls are homemade yeast rolls made with mashed sweet potatoes mixed directly into the bread dough.

They're similar to traditional potato rolls, but the sweet potatoes give them a beautiful golden-orange color and a slightly sweeter flavor.

They're a little like brioche, but without quite as much butter and egg.

Ingredients You'll Need

You only need a handful of basic baking ingredients and a can of sweet potatoes for this recipe. You'll find the exact measurements in the printable recipe card below.

All-purpose flour: Regular all-purpose flour works perfectly for this recipe. I recommend weighing the flour because adding too much can make the rolls too dense.
Canned yams: I used canned yams packed in syrup. Drain them thoroughly and mash until smooth before adding them to the dough.
Whole milk: I like to use room-temperature or slightly warm milk. You don't need to heat it to activate instant yeast.
Egg: One large egg helps create a soft, rich dough.
Unsalted butter: Butter gives these rolls their delicious flavor and tender crumb.
Brown sugar: We're using just a small amount of sugar because the canned yams already contribute some sweetness.
Salt: Salt balances the sweetness and brings out the buttery flavor. It also helps strengthen the bread dough.
Instant yeast: I like instant yeast because you can mix it directly into the dry ingredients without proofing it separately.

Can You Make Sweet Potato Dinner Rolls With Canned Yams?

I developed this recipe using canned yams, and they worked really well.

Most sweet potato bread recipes start with fresh sweet potatoes that have been boiled, baked, or roasted. That works, but it's one more step when you're already preparing a big Thanksgiving meal.

Canned yams are already cooked, so all you need to do is drain and mash them before adding them to the dough.

I used canned yams packed in syrup. Since they contain some added sugar, I reduced the amount of sugar in the dough to keep the rolls only slightly sweet.

The important thing is to drain the yams thoroughly. You don't want to add the packing syrup to your bread dough because it will change the amount of moisture and sugar in the recipe.

After draining, mash the sweet potatoes with a fork until smooth.

Can I Use Fresh Sweet Potatoes Instead?

If you have fresh sweet potatoes, you can roast or microwave them until tender, then mash the flesh until smooth.

Let the mashed sweet potatoes cool before adding them to the dough.

Fresh sweet potatoes may contain less moisture and sugar than canned yams packed in syrup, so you may need to adjust the liquid slightly.

Equipment You'll Need

This is a soft, sticky dough, so I definitely recommend using a stand mixer. Adding the butter after the dough comes together can get pretty messy if you're kneading by hand!

Stand mixer with dough hook: stand mixer is essential for this recipe. The dough is sticky, and adding the softened butter at the end is much easier with a mixer.
Kitchen scale: I highly recommend weighing the ingredients, especially the flour and mashed sweet potatoes.
Mixing bowl: You'll need a lightly greased bowl for the dough's first rise.
Baking pan: A 10×10-inch square baking pan, a deep-dish pie plate works, a cast iron skillet, or whatever ovenproof dish you have that will hold 12 rolls.
Bench scraper: Helpful for dividing the dough into equal pieces.
Instant-read thermometer: My favorite way to make sure the center rolls are fully baked.
Pastry brush: For brushing melted butter over the rolls.

How to Make Sweet Potato Dinner Rolls

These homemade sweet potato rolls take about three hours from start to finish, and most of that time is spent waiting for the dough to rise.

I'll walk you through each step, including what the dough should look and feel like so you'll know when it's ready.

Step 1: Prepare the Canned Sweet Potatoes

Open the can of sweet potatoes and pour them into a colander to drain. Measure ¾ cup and save the rest for another side dish.

Place the drained sweet potatoes in a bowl and mash them with a fork or potato masher until smooth.

Step 2: Mix the Sweet Potato Dough

In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, brown sugar, instant yeast, and salt.

Add the mashed sweet potatoes, whole milk, and egg.

Mix on low speed until the ingredients begin to come together and a shaggy dough forms.

At first, the dough may look uneven, with some dry flour around the sides or bottom of the bowl.

Give the ingredients a little time to mix before adding any additional liquid. The sweet potatoes contain moisture that will gradually work into the flour.

If you still have dry flour that won't incorporate, add water one tablespoon at a time, mixing thoroughly between additions.

You want the dough to come together without becoming overly wet.

Step 3: Add the Butter and Knead

Once the dough has come together, begin adding the softened butter a few pieces at a time.

Keep the mixer running on low speed and allow each addition to incorporate before adding more.

The dough may look slippery when you first add the butter. Just keep mixing until the butter gets absorbed into the dough before adding more.

Once all the butter has been added, increase the mixer to medium-low speed and knead for approximately 5 more minutes.

The dough may not become smooth, and that's okay. This is a sticky dough.

What should sweet potato roll dough feel like?

The finished dough should be soft and slightly tacky.

Don't be tempted to add a lot of extra flour just because the dough feels sticky. It will become less sticky while it proofs.

Step 4: Let the Dough Rise

Lightly wet your hands and transfer the kneaded dough to a lightly greased mixing bowl.

Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free location.

Allow the dough to rise until doubled in size, approximately 60–90 minutes.

Because this is an enriched dough containing butter, milk, eggs, and sugar, it may rise a little more slowly than a basic bread dough.

If your kitchen is cool, it may need additional time.

I recommend watching the dough instead of relying entirely on the clock. Once it has doubled in size, it's ready to shape.

Step 5: Shape the Pull-Apart Rolls

Gently turn the risen dough onto a lightly floured work surface.

Divide the dough into 12 equal pieces. Each piece should weigh approximately 81 grams.

Shape each piece of dough into a smooth, round ball, using a little flour to keep it from sticking. Try to make the rolls uniform in size so they bake evenly.

Watch the video in the recipe card below to see how I shape mine!

Step 6: Arrange the Rolls and Let Them Rise Again

Lightly grease a 10×10-inch baking pan, deep-dish pie plate, 10-inch cast iron skillet, or any ovenproof baking dish large enough to hold 12 rolls.

Leave a little space between the rolls so they have room to expand during the second rise.

Cover the baking dish and allow the rolls to rise for approximately 45–60 minutes, or until noticeably puffy.

The rolls should be touching or nearly touching before they go into the oven.

This is what creates those soft pull-apart sides that make homemade dinner rolls so good.

Step 7: Bake Until Golden Brown

Preheat your oven to 350°F.

Place the baking dish on the center rack and bake for approximately 25-30 minutes, or until the tops are golden brown.

Because these are large rolls, I recommend checking the center with an instant-read thermometer rather than relying on the color alone.

The internal temperature should reach approximately 190°F.

As soon as the rolls come out of the oven, brush the tops generously with melted butter.

My Best Tips for Soft and Fluffy Sweet Potato Rolls

1. Don't Add Too Much Flour

The biggest mistake you can make with this dough is adding too much flour.

Sweet potatoes contribute moisture and make the dough naturally soft. If you keep adding flour until the dough feels completely dry, your finished rolls may be dense.

The dough should be tacky after kneading.

If it feels sticky when you're shaping the rolls, lightly flour your hands and work surface instead of kneading a large amount of additional flour into the dough.

2. Let the Dough Tell You When It's Ready

The rising times in this recipe are estimates.

Yeast works faster in a warm kitchen and more slowly when the room is cool.

For the first rise, look for dough that has approximately doubled in size.

For the second rise, the shaped rolls should be noticeably puffy and beginning to touch one another.

If they haven't risen enough, give them more time before baking.

3. Make Smooth, Tight Dough Balls

Taking a little extra time when shaping the rolls makes a difference in how evenly they rise.

Try to create a smooth surface on each dough ball by gently stretching the dough and tucking the edges underneath.

You don't need to pull the dough so tightly that it tears. Just enough tension to help each roll hold its round shape.

4. Don't Overbake the Rolls

Because sweet potatoes give the bread a naturally golden color, it's important not to judge doneness by color alone.

I like to check the internal temperature of the center rolls.

Once they reach approximately 190°F, they're ready to come out of the oven.

5. Brush With Melted Butter

Don't skip the melted butter after baking!

Brushing the tops while the rolls are still hot gives them a soft crust and an extra buttery flavor.

You can even add a tiny pinch of flaky sea salt on top.

How to Double This Sweet Potato Dinner Roll Recipe

This recipe makes 12 large dinner rolls, which is a nice amount for a smaller Thanksgiving dinner.

If you're feeding a crowd, you can double all the ingredients to make 24 rolls.

You can arrange the dough in a large, deep casserole dish or divide it between two smaller baking pans. Make sure your dish is deep enough to accommodate their rise.

The rolls may need additional baking time when they're packed closely together. Check the center rolls with a thermometer to make sure they're fully baked.

You can also divide the doubled recipe between two pans.

Can You Make Sweet Potato Dinner Rolls Ahead of Time?

Yes! If you're making these rolls for Thanksgiving, planning ahead can save valuable oven space on the holiday.

There are two ways to prepare them ahead of time.

Bake the Rolls the Day Before

This is the easiest option, especially if you have several other dishes to prepare for Thanksgiving dinner.

Bake the rolls completely, then allow them to cool.

Once cooled, cover the baking dish tightly or transfer the rolls to an airtight container.

The next day, place the rolls in a baking dish, cover with aluminum foil, and warm them in a 300°F oven for approximately 10–15 minutes, or until heated through.

Brush the warm rolls with a little additional melted butter before serving.

Refrigerate the Dough Overnight

You can make these sweet potato dinner rolls the day before and let them finish rising in the refrigerator overnight.

Follow the recipe instructions through shaping the 12 rolls and arranging them in your baking dish.

Cover and let the shaped rolls rise at room temperature until they're about halfway proofed. They should look slightly puffy but not fully risen.

Cover the pan tightly with plastic wrap and refrigerate overnight. The dough will continue to rise slowly in the refrigerator.

The next day, remove the rolls from the refrigerator and let them sit at room temperature until they're fully proofed and noticeably puffy. Depending on how much they've risen overnight, this may take 30–90 minutes or longer.

Bake according to the recipe instructions, then brush with melted butter while warm.

Can You Freeze Sweet Potato Dinner Rolls?

Yes. Freezing baked rolls is an easy way to prepare before a holiday meal.

Allow the baked rolls to cool completely.

Wrap them tightly in plastic wrap or place them in a freezer-safe bag, removing as much air as possible.

Freeze for up to two months for the best quality.

When you're ready to serve, thaw the rolls and place them in a covered baking dish.

Warm in a 300°F oven until heated through, then brush with melted butter.

I prefer freezing fully baked rolls rather than freezing the unbaked dough because they're easier to reheat and serve when the rest of your Thanksgiving dinner is ready.

How to Store Leftover Sweet Potato Rolls

Store cooled sweet potato dinner rolls in an airtight container or resealable bag at room temperature for up to two days.

These also make excellent little sandwiches with leftover Thanksgiving turkey and cranberry sauce!

Variations and Serving Ideas

These sweet potato dinner rolls are delicious with just a little melted butter, but you can easily change the finishing touches to suit your Thanksgiving menu.

Honey Butter: Mix softened butter with a little honey and serve it alongside the rolls. This is especially good if you prefer a sweeter dinner roll.

Salted Butter Tops: Sprinkle the rolls with a small amount of flaky sea salt immediately after brushing them with melted butter.

Turkey Sandwiches: Slice leftover rolls in half and fill them with roasted turkey, cranberry sauce, and a little stuffing for delicious Thanksgiving leftover sandwiches.

Frequently Asked Questions

Do Sweet Potato Dinner Rolls Taste Like Sweet Potatoes?

They have a mild sweet potato flavor, but they don't taste like sweet potato casserole. The mashed sweet potatoes mainly contribute moisture, tenderness, color, and a little natural sweetness.

Can I Use Active Dry Yeast Instead of Instant Yeast?

Yes. You can use the same weight of active dry yeast. Dissolve the active dry yeast in the slightly warm milk before adding it to the dry ingredients. Active dry yeast may take a little longer to rise than instant yeast.

Can I Make These Rolls Without a Stand Mixer?

No, I would not reccomend making this dough by hand since it is very sticky.

Why Are My Sweet Potato Dinner Rolls Dense?

Dense dinner rolls can happen when too much flour is added, the dough hasn't been kneaded enough, or the rolls haven't had enough time to rise.

Make sure it has approximately doubled during the first rise, and that the shaped rolls are noticeably puffy before baking.

Why Is My Sweet Potato Roll Dough Sticky?

Sweet potatoes add moisture to the dough, so it naturally feels a little softer than basic bread dough. Avoid adding extra flour unless the dough is genuinely too wet to handle after kneading.

Can I Use Bread Flour Instead of All-Purpose Flour?

Yes, but bread flour has a higher protein content and may produce a slightly chewier roll. Bread flour can also absorb liquid differently, so the dough may need a small adjustment.

More Thanksgiving Recipes You'll Love

If you're planning your Thanksgiving menu, here are a few more recipes to try!

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