Reviewed: May 10, 2010

I made these for this year's Easter dinner. Absolutely delicious! They aren't hard to make either.

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Reviewer:

E Seltzer

Cooking Level: Expert

Home Town: Elizabethville, Pennsylvania, USA

Living In: Mechanicsburg, Pennsylvania, USA

Reviewed: Apr. 27, 2010

AMAZING!!! My mother is a wonderful cook - nothing that I makes is even comparable - and she even asked for the recipe! It's a keeper!!

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Reviewer:

Rachel

Cooking Level: Intermediate

Reviewed: Mar. 4, 2010

I made these last night up to the stage where I formed the rolls. Then I refrigerated them overnight, let them rise about 1 1/2 hrs. this morning, and baked them. They came out beautifully. I didn't use the canned sweet potato, I microwaved 2 sweet potatoes and whiped them up to use in place of the canned. Other than that, I followed the recipe as written. Thanks, Sherlie!

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Reviewer:

Marcella

Cooking Level: Intermediate

Home Town: Sandusky, Ohio, USA

Living In: Sunbury, Ohio, USA

Reviewed: Mar. 3, 2010

These were very good. I replaced the sweet potato with mashed pumpkin because it was what I had on hand. Sadly, I could not detect any pumpkin taste, but it did give the rolls a beautiful color and texture. As made, I would only give these 4 stars, but I will allow that using sweet potatoes might have made the difference. Thanks for the recipe!

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Reviewer:

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Feb. 28, 2010

I made these using fresh mashed sweet potato. I also used half whole wheat flour (I need four cups of flour total). They turned out nice and fluffy, but I didn't find there was much sweet potato flavour, or a lot of flavour period for that matter. I will try again and add more sweet potato and some cinnamon and nutmeg next time.

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Reviewer:

Sugar8184

Cooking Level: Intermediate

Reviewed: Jan. 23, 2010

These were super good! I used 2 roasted, mashed sweet potatoes instead of canned.

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3 users found this review helpful

Reviewer:

witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Dec. 13, 2009

These were great! I made them for little leftover turkey sanwiches :) The only change I made was to use fresh sweet potato puree

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Reviewer:

Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Reviewed: Dec. 1, 2009

These rolls were fluffy but filling. The sweet potato didn't add an overpowering flavor, which we liked. I am a novice bread maker, so I was afraid to add too much extra flour to the dough and, as a result, shaping my rolls was very difficult and they did not look very pretty in the end. Next time I will not be so timid with the extra flour!

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Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Nov. 27, 2009

I did not do a good job of following the directions on this and they still turned out great. I had so much going on that I let the dough rise overnight and then after I rolled it into balls it sat so long that they way more than doubled in side and I kept trying to "punch them down" to keep them from completely blowing up. The dough was also really sticky and I was really not counting on much...they baked beautifully though and we loved them. My kids (3 and 5) really love them. If I did that much wrong and the still tasted good, I'm impressed! Thank you!

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Reviewer:

MERMAR

Cooking Level: Intermediate

Reviewed: Nov. 22, 2009

Very good dinner roll, however I used a real mashed sweet potato and the roll wasn't very sweet. Next time I will use a sweet yam instead and maybe go with some brown sugar and a little spice. Still a good roll though and this was my first time making a yeast roll!

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