Sweet Potato Rolls with Maple Pecan Butter

Golden orange Sweet Potato Rolls slathered with Maple Pecan Butter are the perfect choice for your holiday table. This time of year always puts me in the mood to bake yeast breads. I love how warm and fragrant the kitchen becomes. The wonderful smell of freshly baked bread lingers for hours. 🙂 If you are new to making your own dinner rolls, you are in for a treat. Homemade dinner rolls are easy and so much more satisfying than the pre-frozen bread from the grocery store. The only trick is shaping the dinner rolls so that they come out looking like a perfect roll and not a big blob. Although, I am sure the blob would taste wonderful too! 😉 Here is a great website on how to shape dinner rolls. Make room for this amazing bread recipe for your holiday dinners, but I warn you-you might want to double the batch!

Sweet Potato Rolls with Maple Pecan Butter

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  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 cup mashed sweet potato (warm 110 degrees F)
  • 1/2 cup warm water (110 degrees F)
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, room temperature
  • 3 1/2 cups all-purpose flour

For Maple Pecan Butter:

  • 1 cup butter, softened
  • 3/4 cup finely chopped or ground pecans
  • 1/2 cup maple syrup


  1. In the bowl of a stand mixer, dissolve yeast, warm water, and 1 tablespoon sugar. Let stand 5 minutes.
  2. Add remaining sugars, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Add flour and fit the stand mixer with the dough hook,  Knead 2 to 3 minutes, or until smooth, shape into a ball. Place in an oiled bowl, cover, and let rise about 1 hour 30 minutes.
  3. Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls. To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal.
  4. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand. and place on a greased cookie sheet or in a 9×13 inch pan. Allow to rise until doubled, about 1 hour.
  5. Bake at 375 degrees F for 12 to 14 minutes, or until golden brown.
  6. While the rolls are baking prepare the Maple Pecan Butter. In small mixer bowl, beat butter on medium speed until light. Add pecans; mix well. Gradually beat in syrup.

Source: Adapted from Allrecipes

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10 Responses to Sweet Potato Rolls with Maple Pecan Butter

  1. These rolls look amazing! I am definitely making these for Thanksgiving. Thanks for sharing 🙂

  2. briarrose says:

    Want! I so crave sweet potato rolls now….and oh my that maple butter topping…dreamy.

  3. JehanP says:

    Great use of sweet potatoes, I am looking around for different side for my thanksgiving table, this would be a great addition.

  4. I agree with Happywhennothungry. I am so making these for thanksgiving. Its my first thanks giving and am really looking forward to it. This will be a great addition!

  5. Lori Morton says:

    These look wonderful!! (As does everything you make!) We celebrated Thanksgiving back in October I think I will need to make these just to try them out!

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  8. Hi Christina,
    your rolls look lovely. I’m hosting a linky part at sweet rolls that rock and I would like to invite you to link your rolls up there. the party is over here: http://sweet-rolls-that-rock.blogspot.com/2011/03/sweet-rolls-o-rama-linky-party.html

    Please joins us 🙂

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