Homemade Sweet Potato Buns

Making Homemade Sweet Potato Buns has always been a special treat in my kitchen. I remember the first time I decided to try baking these buns. The sweet potatoes I had just harvested from my garden were perfect for the recipe, and I couldn’t wait to bring everything together. Homemade Sweet Potato Buns are soft, fluffy, and have just the right amount of sweetness. Every time I make them, the smell fills the whole house, and it feels like a warm hug.

Why I Love These Buns

Homemade Sweet Potato Buns are not just delicious but also so comforting. The sweetness of the sweet potato shines through in every bite, and the dough is incredibly easy to work with. I love how simple it is to mix everything together, knead the dough, and let it rise. Watching it double in size brings such a sense of accomplishment. I feel proud knowing I made these buns from scratch and can share them with my family and friends.

A Perfect Addition to Any Meal

I often make Homemade Sweet Potato Buns to go with hearty stews or grilled meats. They are the perfect side, soft enough to soak up all the delicious flavors but not too heavy. They even make a wonderful breakfast, toasted with a little butter and jam. The balance of sweetness and softness makes Homemade Sweet Potato Buns so versatile, and they always seem to disappear quickly once served.

There’s something so special about Homemade Sweet Potato Buns, and it’s a recipe I love sharing. Whether it’s for a family dinner or a gathering with friends, they always make people smile. Every time I pull them out of the oven, I know I’ve created something truly wonderful. Homemade Sweet Potato Buns are a simple joy, and I can’t wait to make them again for the next meal.

Chef’s Notes- Homemade Sweet Potato Buns

• Make sure to select large, firm sweet potatoes for the filling. Avoid overly watery ones to maintain the desired texture of the filling.
• Roasting them until they are completely tender ensures a smooth and creamy filling. Don’t rush this step—under-roasted potatoes won’t mash well.
• Chilling both the sweet potato filling and the assembled buns is crucial. This makes it easier to handle the dough and helps prevent the filling from leaking out during baking.
• When mixing and kneading the dough, don’t overwork it. Over-kneading can result in a tough bun, while a light touch keeps it soft and fluffy.
• Depending on the sweetness of your sweet potatoes, you may want to adjust the amount of honey. Taste the filling before chilling it and add more honey if a sweeter flavor is desired.
• For a more realistic sweet potato appearance, lightly score the tops of the buns before baking, mimicking the grooves of a real sweet potato. This also gives the buns a lovely texture.
• Allow the dough to rest at room temperature for at least 30 minutes. This step ensures that the yeast can work its magic, giving you soft, airy buns.
• If purple sweet potato powder is hard to find, you can use black bean powder for color or even skip it for a more neutral appearance, but it will affect the visual impact.
• For the best texture, always serve the buns warm. If they’ve cooled down, briefly reheating them in the oven restores their soft and chewy texture.
• Prepare the sweet potato filling a day ahead and store it in the fridge. This will save time on the day you bake the buns, and the filling will be extra firm and easy to handle.

Homemade Sweet Potato Buns

Recipe by Kimmy

Course: Breakfast, Dessert, SnackCuisine: KoreanDifficulty: Medium

Servings

4

buns

Prep time

45

minutes

Cooking time

40

minutes

Calories

250

kcal

Resting Time

1

hour 

30

minutes

Total time

2

hours 

55

minutes

Dive into the delightful world of homemade baking with these irresistible Sweet Potato Buns! Inspired by authentic Korean pastries, this recipe combines a luscious honeyed sweet potato filling with a soft, chewy dough, perfectly rolled in vibrant purple sweet potato powder. Whether you’re a seasoned baker or a kitchen novice, you’ll love the simplicity and charm of these buns. Perfect for breakfast, a sweet snack, or a unique addition to your baking repertoire, these buns are sure to impress with their stunning appearance and delectable flavor. Get ready to elevate your baking game and enjoy a taste of Korea right at home!

Ingredients

• Sweet Potato Filling

• 2 large sweet potatoes

• 1 tbsp unsalted butter

• 2 tbsp honey

• 1/2 tsp sea salt

• Dough

• 1/4 cup tapioca starch

• 5 tbsp glutinous rice flour

• 5 tbsp bread flour

• 1 large egg

• 1 tbsp sea salt

• 2 tbsp granulated sugar

• 1/2 cup whole milk

• 1/4 cup unsalted butter softened

• 5 tbsp purple sweet potato powder

• Alternative Ingredients:

• Butter: Can substitute with margarine or a vegan butter alternative for a dairy-free option.

• Honey: Replace with maple syrup or agave nectar for a vegan-friendly filling.

• Whole Milk: Use almond milk or soy milk as a dairy-free alternative.

• Purple Sweet Potato Powder: If unavailable substitute with black bean powder mixed in for a more earthy color.

Directions

• Roasting Sweet Potatoes – Preheat your oven to 350°F (180°C, convection). Wrap each sweet potato in aluminum foil and place them on a baking sheet. Roast for 35-45 minutes or until a knife easily slides through the flesh. This ensures the sweet potatoes are perfectly tender for the filling.
• Preparing the Filling – Once roasted, carefully peel the sweet potatoes and mash the flesh in a large mixing bowl. For a silky smooth texture, pass the mash through a fine sieve. While the puree is still warm, incorporate 1 tablespoon of softened butter and 2 tablespoons of honey, stirring until thoroughly combined. Chill the mixture in the refrigerator for at least 1 hour, allowing it to firm up for easier handling.
• Making the Dough – In a large mixing bowl or stand mixer, sift together 1/4 cup tapioca starch, 5 tablespoons glutinous rice flour, and 5 tablespoons bread flour. Add 1 large egg, 1 tablespoon sea salt, 2 tablespoons granulated sugar, and 1/2 cup whole milk. Mix until the dough is smooth. Then, add 1/4 cup softened butter and knead for an additional 30 seconds until fully incorporated. Cover the dough with a kitchen towel and let it rest at room temperature for 30-45 minutes.
• Assembling the Buns – Divide the rested dough into 4 equal portions. Working one piece at a time, flatten each portion into a 5-inch diameter disc. Place approximately 2 to 2.5 tablespoons of the chilled sweet potato filling in the center of each disc. Gently wrap the dough around the filling, ensuring there are no gaps. Place the filled buns back into the refrigerator to firm up for about 30 minutes.
• Baking the Buns – Increase the oven temperature to 320°F (160°C). Line a baking sheet with parchment paper and arrange the filled buns, seam side down. Lightly dust the tops with purple sweet potato powder to mimic the appearance of real sweet potatoes. Bake for 35-40 minutes or until the buns are golden brown and fully cooked through. For an authentic touch, lightly score the tops to create a realistic sweet potato texture.
• Serving – Remove the buns from the oven and allow them to cool slightly before serving. Enjoy them warm for the best texture and flavor. Optional: Lightly reheat in the oven before serving if they have cooled.

Equipment

• oven
• mixing bowls
• baking sheet
• aluminum foil
• Rolling Pin
• sieve
• stand mixer
• measuring cups and spoons
• baking paper

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 35g
• Protein: 6g
• Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 50mg
• Sodium: 350mg
• Potassium: 400mg
• Fiber: 4g
• Sugar: 15g
• Vitamin A: 20IU
• Vitamin C: 15mg
• Calcium: 10mg
• Iron: 8mg

FAQ- Homemade Sweet Potato Buns

Can I make these buns gluten-free?

Yes, you can make these buns gluten-free by substituting the bread flour with a gluten-free flour blend. Make sure to adjust the liquid content, as gluten-free flours often require more moisture.

Can I freeze these buns?

Yes! You can freeze the assembled buns before baking. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. When ready to bake, thaw them in the fridge overnight and bake as directed.

Can I substitute the honey in the filling?

Absolutely! You can replace the honey with maple syrup, agave nectar, or even brown sugar, depending on your preference and dietary needs.

What can I do if my buns turn out too dry?

If your buns turn out dry, it could be because the dough was overworked or didn’t rest long enough. Try to knead the dough gently and allow it to rest as suggested. Adding a little extra butter or milk to the dough can also help.

How long do these buns stay fresh?

These buns are best enjoyed within two days. After that, they may dry out, but you can reheat them in the oven for a few minutes to restore their softness. Store them in an airtight container at room temperature.