Reviewed: Nov. 23, 2006

These are amazing! I made these yesterday (the day before Thanksgiving) and they still tasted wonderful and weren't dried out for today. I used one whole egg and 2 yolks to give them a nice yellow color in addition to the sweet potato and they were beautiful. My only complaint was that the dough was VERY sticky to work with. I ended up using about 6 cups of flour to the whole recipe, and the dough was still incredibly difficult to work with and shape into rolls. I ended up just dropping lumps of dough into the pan and baking them. They still came out great, and I got 3 dozen dinner sized rolls from the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FRAMBUESA

Cooking Level: Expert

Reviewed: Oct. 8, 2006

These rolls are wonderful and so easy to make.I usually don't have very good luck with yeast rolls,but these were a breeze.I used 1 can of sweet potatoes and 1 left over baked.I would like to try them with whole wheat flour next time,which will be in a few days(that's what I've been told) lol.Again,great rolls! Ya gotta try them!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PEPPISUE

Cooking Level: Expert

Home Town: Glasgow, Missouri, USA

Living In: Galmey, Missouri, USA

Reviewed: Oct. 8, 2006

I made this in my bread machine. The only change I made was 3 Tbsp brown sugar and 1 Tbsp white, and I added 1 tsp. ground nutmeg. I used sweet potaots I grew in my garden. I think those who said they were not as orange colored as they anticipated maybe used canned sweet potatos. Mine were very orange, absolutely gorgeous! I served with honey butter. This is a wonderful recipe and a great use for sweet potatos.

Was this review helpful? [ YES ]
95 users found this review helpful

Reviewer:

SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Halifax, Massachusetts, USA

Reviewed: Sep. 10, 2006

Delish. I will definately use these again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Erin

Cooking Level: Expert

Living In: Grand Haven, Michigan, USA

Reviewed: Aug. 14, 2006

Everyone said it was a success. I used much more flour than called for like everyone else. I made small rolls for my son and it made about 3 dozen. My 3yo absolutely loves these rolls and nearly ate half of them over the weekend. They have the slightest hint of sweet potato, I wish there was more but it still is wonderful. Will definitely be making again and again. Thaks for sharing this great recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kristy

Cooking Level: Intermediate

Living In: Hilo, Hawaii, USA

Reviewed: Jun. 11, 2006

My daughter's nutritionist suggested I make my daughter breads with vegetables. While "sweet potato" is not a vegetable I liked the nutritional value. I used three jars of baby food sweet potatoes and 3 total Tbsp of honey instead of sugar. Required about 3/4 cup flour more for the right consistency. Allowed to rise in muffin tins. Came out great. Will make again. Next time will use real mashed sweet potatoes.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

Reviewed: Jun. 5, 2006

i added mashed sweet potato at the centre of the bread before baking..or it'd have tasted like flour..probably will never make this again...texture was good thoughh..just like any other bread.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

dollychiaa

Cooking Level: Professional

Reviewed: May 21, 2006

Very light and fluffy inside, and dense and delightful on the outside. I could not taste the sweetpotato- it just made roll more like potato bread in texture. My mum loved these. They remind me of honey bread which we used to buy at the local bakery for school.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: May 1, 2006

I made them with butternut squash instead of sweet potato, yum.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

BECCASUE

Cooking Level: Expert

Home Town: Saugerties, New York, USA

Reviewed: Dec. 2, 2005

Excellent! These rolls are so moist and tender and the balance of flavor is perfect. They're just as good with beef stew as with apricot jam, and my 1 year old, who does not like bread, gobbles these up! I used 1 T. white sugar with the yeast and 3 T. brown sugar for the rest of the recipe. I also used mashed baked sweet potato instead of canned, butter instead of margarine, and I stirred in 2 c. whole wheat flour and then about 1 2/3 c. white flour and let the dough rise one more time before forming the rolls.

Was this review helpful? [ YES ]
5 users found this review helpful