Fluffy sweet potato rolls, warm spices, and a buttery maple pecan spread that melts like a dream. Pure carb heaven.
Alright, real talk? These Sweet Potato Rolls with Maple Pecan Butter were not part of some grand baking scheme. Nope. They started with me, standing in front of the fridge, holding a sad little container of leftover mashed sweet potatoes and thinking, “Well, you’re too good to toss… but what am I supposed to do with you?”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I could’ve just eaten it cold with a spoon — let’s be honest, I’ve done it before. But that day, I felt like baking. I didn’t have a recipe, just a vibe. And somehow, a few kitchen experiments (and flour-covered counters) later, these rolls were born. Now, every time I make them, I laugh thinking about how a random fridge clean-out led to one of my favorite carb creations ever.
And don’t even get me started on the Maple Pecan Butter. That was a “what-if” moment that turned into an absolute must. You’ll see what I mean.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Sweet Potato Rolls with Maple Pecan Butter Recipe?
I could sit here and say “they’re soft and fluffy” or “they’ve got the perfect hint of sweetness,” but that feels… boring. These rolls are comfort food with an upgrade. They’re the kind of rolls that steal the spotlight from the main dish. Like, you’ll catch people sneaking seconds before they even finish their first plate.
The sweet potato gives them this subtle richness that makes them feel special — but not “I-need-a-degree-in-pastry” special. They’re simple, they’re rustic, and they feel homemade in the best possible way. Then, the Maple Pecan Butter comes in, and it’s like, “Oh, you thought this was just a roll? Cute.” It melts into all the warm, fluffy layers, and suddenly, you’re grabbing another roll because that butter deserves a second round.
Perfect for holiday spreads? Absolutely. But honestly, they’re just as good for those random Tuesdays when you want to feel a little fancy without trying too hard.
Ingredient Notes:
I know, I know — ingredient lists aren’t the most exciting part. But hear me out, these ones have a job to do.
-
Yeast: Think of this as the life of the party. If it’s old and tired, your rolls are gonna be sad and dense. Fresh yeast = fluffy perfection.
-
White Sugar & Brown Sugar: They work as a team. White sugar wakes up the yeast, while brown sugar brings in that cozy, molasses-y warmth. Trust me, you want both.
-
Mashed Sweet Potato: This is where the magic happens. It adds moisture, flavor, and that gorgeous golden color. And yes, leftover sweet potatoes work just fine.
-
Butter: Do I really need to explain? Butter makes everything better. It’s in the dough and (obviously) in the maple pecan spread.
-
Cinnamon & Nutmeg: Just a whisper of these spices will make your kitchen smell like you’re hosting Thanksgiving in the middle of July.
-
Eggs: They bring everything together. Plus, they give your rolls that pillowy texture.
-
Flour: All-purpose, nothing fancy. Sometimes simple is best.
-
Pecans & Maple Syrup: For the butter. Don’t skimp here — use the good maple syrup, not that pancake-flavored sugar water.
How To Make Sweet Potato Rolls with Maple Pecan Butter?
Alright, let’s not overcomplicate this. You and I are in the kitchen. Let’s make some rolls.
- Start by getting that yeast awake. Mix it with warm water and a spoonful of sugar in your stand mixer bowl. Give it about 5 minutes to foam up. No foam? Bad yeast. It’s like a failed party — gotta restart with a fresh batch.
- Once your yeast is looking lively, throw in the rest of the sugar, mashed sweet potato, softened butter, salt, and eggs. Mix it up like you’re making pancake batter (but don’t stop there). Now, gradually add in the flour. Once it starts pulling together, switch to the dough hook and let it knead for about 2-3 minutes. You’re looking for smooth and slightly sticky. Not so sticky it clings to you like a toddler, but you get the idea.
- Shape it into a ball, oil up a bowl, toss it in, cover it, and let it rise for 1.5 hours. Go watch a show, fold laundry, or just sit on the couch — no judgment.
- Once it’s doubled, give it a gentle punch down (so satisfying, right?), let it rest for a couple of minutes, then divide it into 16-20 pieces. Here’s where you get to feel fancy: shape each into a little dough ball by pulling the sides into the center, pinching them together, and rolling them under your palm. Place them on a greased baking sheet or a pan, and let them puff up again — about an hour.
- Bake at 375°F for 12-14 minutes. Your kitchen’s gonna smell insane. Like, the-neighbors-are-jealous kind of insane.
- While the rolls bake, whip up that Maple Pecan Butter. Beat softened butter until it’s nice and fluffy, stir in the pecans, and slowly drizzle in the maple syrup. Taste test at least twice — it’s required.
Storage Options:
Alright, so here’s the deal. These Sweet Potato Rolls with Maple Pecan Butter are best fresh and warm. But if you manage to have leftovers (kudos to your self-control), store them in an airtight container on the counter for up to 2 days. After that, fridge or freezer is your friend. Reheat in the oven at 300°F to bring them back to life.
Want To Save This Recipe?
The butter? That’ll stay happy in the fridge for up to two weeks. Unless you find yourself sneaking spoonfuls at midnight… which happens.
Variations and Substitutions:
We’ve all been there. You’re mid-recipe and realize you’re out of something. Here’s how to pivot like a pro:
-
Pumpkin Puree Swap: No sweet potatoes? Pumpkin puree works great. Slightly different flavor, but still delicious.
-
Walnuts for Pecans: If you’re team walnut, they’ll do just fine in the butter.
-
Honey Butter Twist: Not a maple fan? (Weird, but okay.) Swap it out for honey.
-
Whole Wheat Flour Mix-In: Wanna add a tiny health vibe? Go half whole wheat, half all-purpose.
What to Serve with Sweet Potato Rolls with Maple Pecan Butter?
These Sweet Potato Rolls with Maple Pecan Butter are the kind of side dish that’s secretly a star. Here’s how I love to serve them:
-
Holiday Dinners: Thanksgiving, Christmas, Easter brunch — they fit everywhere.
-
Breakfast Sidekick: Toast them up with scrambled eggs and crispy bacon.
-
Soup Dunkers: Perfect with chili or a big bowl of creamy tomato soup.
-
Afternoon Snack: You, a warm roll, a swipe of butter, and a cup of coffee. That’s a mood.
Frequently Asked Questions:
Can I make the dough the night before and bake in the morning?
Yep, after the first rise and shaping, cover them up and refrigerate overnight. The next day, let them come to room temp and finish their rise before baking.
Can I use instant yeast instead of active dry?
Sure thing. You can skip the proofing step and just mix the yeast right into the flour. Keep an eye on it though — they might rise a bit faster.
Can I cheat and use canned sweet potatoes?
Absolutely. Just make sure they’re plain and not the syrupy dessert kind. Mash them up, and you’re good to go.
And there you have it. Sweet Potato Rolls with Maple Pecan Butter that are easy enough for a random weekday but fancy enough for your holiday table. If you make these (and you should), I want to hear all about it. Did you sneak spoonfuls of the butter too? I won’t judge — promise.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Potato Rolls with Maple Pecan Butter
Ingredients
For the Sweet Potato Rolls:
- 1 package 0.25 oz active dry yeast
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1/2 cup mashed sweet potato warm, approx. 110°F
- 1/2 cup warm water approx. 110°F
- 3 tablespoons unsalted butter softened
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 large eggs room temperature
- 3 1/2 cups all-purpose flour
For the Maple Pecan Butter:
- 1 cup unsalted butter softened
- 3/4 cup pecans finely chopped or ground
- 1/2 cup pure maple syrup
Instructions
Prepare the Yeast Mixture:
- In the bowl of a stand mixer, combine the active dry yeast, warm water, and 1 tablespoon of granulated sugar. Stir gently and allow the mixture to sit for approximately 5 minutes, or until it becomes foamy, indicating the yeast is active.
Mix the Dough:
- Add the remaining granulated sugar, brown sugar, mashed sweet potato, softened butter, salt, nutmeg, cinnamon, and slightly beaten eggs to the yeast mixture. Stir until well combined. Gradually add the all-purpose flour while mixing on low speed until a soft dough forms.
Knead the Dough:
- Attach the dough hook to the stand mixer and knead the dough on medium-low speed for 2 to 3 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface. Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm location for approximately 1 hour and 30 minutes, or until doubled in size.
Shape the Rolls:
- Once risen, punch down the dough gently to release air. Allow the dough to rest for 2 minutes. Divide the dough into 16 to 20 equal portions. To shape each roll, pull the sides of the dough piece towards the center, pinch to seal, then place the pinched side down on the work surface. Lightly cup your hand over the dough ball and roll in small circular motions until smooth.
Second Rise:
- Arrange the shaped rolls onto a greased baking sheet or in a 9×13 inch baking pan, ensuring sufficient spacing. Cover and let rise in a warm place for approximately 1 hour, or until the rolls have doubled in size.
Bake the Rolls:
- Preheat the oven to 375°F (190°C). Bake the rolls for 12 to 14 minutes, or until golden brown and baked through. Remove from the oven and allow them to cool slightly before serving.
Prepare the Maple Pecan Butter:
- While the rolls are baking, prepare the maple pecan butter. In a mixing bowl, beat the softened butter on medium speed until light and fluffy. Add the finely chopped pecans and mix well. Gradually add the maple syrup, continuing to beat until fully incorporated and smooth.
Serve:
- Serve the warm sweet potato rolls with a generous spread of maple pecan butter.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
