Sweet Potato Bread Roll Recipe

Do you have a large sweet potato or two left over from dinner, or from that sweet potato muffins recipe you tried last week? If so, don’t let them go to waste.

These delicious rolls turn mashed sweet potato into the perfect addition to your Thanksgiving dinner, Sunday supper, or even a special occasion brunch. Made with pantry staples like flour, sugar, butter, and yeast, this recipe offers fluffy rolls that freeze well, reheat easily, and taste better than most store-bought bread rolls.

If you’re looking for more ways to use up extra sweet potatoes, try these sweet potato fajitas or this creamy sweet potato and black bean soup recipe. Both are simple, frugal, and full of flavor.

How to Make Sweet Potato Bread Rolls

Making these rolls is easier than you might think. With a few simple steps, leftover mashed sweet potato becomes smooth dough that bakes into hot rolls ready for your holiday season table or weekday side dish.

Ingredients

You can use mashed sweet potato or sweet potato puree prepared ahead of time. Here’s what you’ll need for this roll recipe.

• sweet potato puree (or mashed sweet potato)
• all-purpose flour or bread flour (plus more if needed)
• warm milk (whole milk works best)
• active dry yeast or instant yeast
• white sugar or brown sugar
• eggs, room temperature
• melted butter
• flaky sea salt (plus extra for topping)

For the egg wash:

• 1 egg
• 2 tablespoons milk

Directions

The first step in this bread recipe is preparing the sweet potato. Once you’ve got that ready, you can mix the wet ingredients and move on to forming a soft dough.

1. Prepare the sweet potato mash: Peel, dice, and boil a large sweet potato until tender. Use a potato masher or food processor to make a smooth puree. Let it cool to room temperature before adding it to the dough.
2. Mix the wet ingredients: In the bowl of a stand mixer or a large mixing bowl, combine the cooled sweet potato, melted butter, sugar, eggs, and salt. Mix on low speed until blended.
3. Add warm liquid: Stir in the warm milk. In a small bowl, mix the yeast with a cup of water to form a yeast mixture if you prefer using active dry yeast. For instant yeast, simply add it directly to the flour.
4. Combine dry and wet ingredients: Add half the flour and yeast to the wet ingredients. Use the dough hook attachment on an electric mixer at medium speed until smooth. Slowly add the rest of the flour, one cup of flour at a time, until the bread dough comes together. Avoid adding too much flour—you want a sticky dough that becomes elastic with kneading.
5. Knead: Transfer dough to a lightly floured surface or keep kneading in the bowl of your stand mixer until you have a smooth ball. Use the windowpane test to check elasticity.
6. First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a kitchen towel, and leave in a warm place for about 90 minutes, until the risen dough doubles in size.
7. Shape the rolls: Punch down the dough, then use a bench scraper to divide into equal portions. Shape into smooth dough balls and place in a greased baking pan or baking dish lined with parchment.
8. Second rise: Brush lightly with egg wash, cover, and allow another rise time of 40–60 minutes. The dough should nearly double again.
9. Bake: Preheat oven to 375–390°F. Brush the top of the rolls with more egg wash, sprinkle with flaky sea salt, and bake until golden brown, about 20 minutes.
10. Cool: Remove from the preheated oven and place rolls on a wire rack for a few minutes before serving.

These light dinner rolls are delicious warm from the oven with a smear of honey butter or cane syrup. If you love homemade bread recipes, you might also enjoy these condensed milk dinner rolls for a soft, slightly sweet variation.

Sweet Potato Bread Rolls Recipe FAQs

Do you have questions about making sweet potato buns or fluffy rolls at home? Here are the most common ones—if you don’t see yours, leave it in the comments below.

Can I freeze sweet potato bread rolls?

Yes, these sweet potato dinner rolls freeze beautifully. Once cooled, wrap them in aluminum foil or place them in an airtight container. Reheat in a 300°F oven for 5–8 minutes to refresh.

Can I use pumpkin puree instead of sweet potato puree?

Pumpkin puree makes a good substitute if you’re short on sweet potatoes. The texture will be slightly different, but you’ll still get delicious rolls with a soft dough and a hint of natural sweetness.

What meals go best with sweet potato rolls?

Sweet potato rolls are versatile. Serve them alongside Thanksgiving dinner, with a light soup, or as sweet potato buns for sliders. They’re also a great base for cinnamon rolls if you want to use the dough for something sweet.

Sweet Potato Bread Rolls for Fall Meals

These sweet potato bread rolls are a frugal, healthy, and freezer-friendly way to use up leftover sweet potatoes. With simple steps and everyday ingredients, this roll recipe helps you turn holiday extras into fluffy rolls that are a perfect addition to your fall and winter meals.

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Sweet Potato Bread Rolls Recipe

Fluffy sweet potato bread rolls are a frugal, healthy way to use leftover sweet potatoes. Bake golden brown rolls that freeze well and fit every fall meal.

Course Bread

Cuisine American, Canadian

Keyword sweet potato bread rolls

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 12 servings

Calories 33kcal

Author Sarita Harbour

Cost $5.00

Equipment

• mixing bowl
• measuring spoons
• measuring cup
• cookie sheet
• pastry brush

Ingredients

• 1 cup sweet potato puree or mashed sweet potato
• 5 cups all-purpose flour or bread flour plus more as needed
• 3/4 cup warm milk
• 1/2 tablespoon active dry yeast or instant yeast
• 1/4 cup sugar white or brown sugar
• 2 eggs room temperature
• 1/3 cup melted butter
• 1/2 tablespoon sea salt
• Egg Wash
• 1 egg
• 2 tablespoons milk

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Instructions

• Boil, mash, and cool a large sweet potato.
• In a large mixing bowl or the bowl of a stand mixer, combine sweet potato puree, butter, sugar, eggs, and salt.
• Stir in warm milk and yeast mixture (or add instant yeast with flour).
• Add flour gradually, mixing with dough hook attachment until a soft dough forms.
• Knead on a lightly floured work surface until smooth and elastic.
• Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 90 minutes.
• Punch down risen dough, divide, and shape into rolls. Place in greased baking dish.
• Brush with egg wash, cover, and let rise for 40–60 minutes.
• Preheat oven to 375–390°F. Brush tops again with egg wash, sprinkle sea salt, and bake 20 minutes until golden brown.
• Cool slightly on a wire rack before serving.

Notes

Storage Tip: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

 

 

 

 

Nutrition

Serving: 1serving | Calories: 33kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 307mg | Potassium: 19mg | Sugar: 4g | Vitamin A: 63IU | Calcium: 9mg | Iron: 0.2mg

The post Fluffy Sweet Potato Bread Rolls Recipe appeared first on Recipes From Leftovers.

How to Make Sausage-Stuffed Acorn Squash with Kale

This recipe is ideal for busy weeknights or when you want to use up odds and ends from your fridge. The versatile ingredients make substituting or adding items like leftover rice or other vegetables easy for a “stuffed acorn squash with rice” twist.

Ingredients

You’ll need just a handful of ingredients, many of which might already be in your pantry or fridge. Here’s what you’ll need:

• 2 acorn squash
• 8 oz bag of kale (or leftover kale from another meal)
• 2 cloves garlic, chopped
• Olive oil
• 1 package mild Italian chicken sausage (or any cooked sausage you have on hand)
• 15.5 oz can cannellini beans
• ½ cup grated Parmesan (plus an additional ½ cup freshly grated for topping)
• ¾ cup Italian panko crumbs

Directions

This dish comes together in under an hour, making it a manageable option even on a busy evening. Follow these steps to create this stuffed acorn squash with kale dish.

1. Preheat and prep.
2. Preheat your oven to 400°F. Wash the acorn squash thoroughly. Cut each squash in half lengthwise, starting at the stem, and scoop out the seeds with a spoon. Coat the inside of each squash half with olive oil.
3. Roast the squash.
4. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 40 minutes or until the skin shows orange discoloration and the flesh is fork-tender.
5. Prepare the filling.
6. While the squash is roasting, de-stem the kale, discarding any thick stems. Add the leafy portions to a pan with olive oil and cook over medium heat until wilted. Stir in the chopped garlic and cook until fragrant. Set aside.
7. Cook the sausage.
8. In the same pan, add a little olive oil and the sausage. Break it into smaller pieces and cook until browned and fully cooked through. Add the cannellini beans, grated Parmesan, and panko crumbs to the pan, stirring to combine. Return the kale mixture to the pan and mix everything until it holds its shape.
9. Stuff and bake.
10. Remove the squash from the oven and carefully flip each half over. Divide the sausage mixture evenly among the squash cavities, pressing it in gently. Top with freshly grated Parmesan.
11. Finish in the oven.
12. Return the stuffed squash to the oven for 5 minutes or until the cheese on top is melted and golden. Serve warm.

Why This Recipe Works for Leftovers

This stuffed acorn squash with kale is a great way to reduce food waste and save money. Leftover kale, cooked rice, or even bits of stale homemade bread can be repurposed into the filling.

The first time I made this, I had leftover kale from my Crunchy Kale, Cranberries and Chicken Salad. That’s another of my favorites!

Cannellini beans from an open can, or any leftover sausage, work perfectly in this recipe. It’s a frugal squash recipe that still feels fresh and satisfying.

We started growing squash in our kitchen garden three years ago. That first year, we had a bumper crop. 

I was thrilled but quickly realized I needed creative ways to use all that squash. This recipe was born out of that gardening season and remains a family favorite. 

Sausage-Stuffed Acorn Squash as a Side Dish

Feeding a crowd? Maybe you’re looking for a new freezer meal to add to your meal plan.

This stuffed acorn squash recipe with sausage and kale makes a great cold-weather dish for a holiday feast or get-together.

Serve it alongside Parmesan Carrots and Grandma’s Classic Stuffing. It’s a great way to really stretch your food budget for celebrations.

FAQs

If you have questions about making sausage-stuffed acorn squash, you’re not alone. Below are answers to some of the most common ones. If your question isn’t here, leave it in the comments.

Can I use a different type of squash?

Yes, you can substitute other winter squash varieties like butternut or delicata squash. However, keep in mind that cooking times may vary depending on the size and texture of the squash.

How can I make this recipe vegetarian?

For a vegetarian version, omit the sausage and increase the beans or add cooked grains like quinoa or rice. You can also use plant-based sausage as a meat-free alternative.

Can I freeze the stuffed acorn squash?

Yes, this is a great make-ahead recipe. Once the squash is stuffed and cooled, wrap each half tightly in foil or plastic wrap and freeze. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F until heated.

This sausage-stuffed acorn squash with kale is a versatile, healthy stuffed acorn squash recipe perfect for any season. Whether repurposing leftovers or starting fresh, it’s an easy, frugal way to create a wholesome meal.

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Easy Sausage-Stuffed Acorn Squash with Kale

Sarita Harbour

Make this easy sausage-stuffed acorn squash with kale for a healthy, frugal dinner. Perfect for using leftovers, it's a flavorful dish your family will enjoy.

No ratings yet

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner, Side Dish

Cuisine American

Servings 4 servings

Calories 249 kcal

Equipment

• 1 cookie sheet
• 1 measuring cup
• 1 measuring spoons
• 1 cheese grater

Ingredients

  

1x2x3x

• 2 acorn squash medium sized
• 8 oz bag kale
• 2 cloves of garlic
• 1 tbsp Olive oil
• 1 package of mild italian chicken sausage or four to five leftover sausages, diced
• 15.5 oz can cannellini beans or 2 cups rice or quinoa
• ½ cup grated parmesan A total of one cup of cheese – 1/2 cup mixed in, 1/2 cup for topping
• ½ cup freshly grated parmesan
• ¾ cup italian panko crumbs

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Instructions

 

• Preheat oven to 400 degrees
• Wash acorn squash thoroughly. Cut in half from stems, length-wise. Carve out seeds with spoon and coat inside of squash with olive oil.
• Place cut side down on parchment paper and bake for 40 mins or until you start to see some orange discoloration of the skin
• While the acorn squash cook, “de-bone” the kale. Remove any thick stems and place leafy portion into a pan with olive oil. Cook until wilted.
• Chop garlic and add to kale. Stir until fragrant. Remove from heat and place this mixture aside for later
• Coat pan with olive oil and add sausage. Break up pieces and cook until golden brown and cooked all the way through.
• Add grated parmesan, cannellini beans and panko. Add kale back into pan. Mix until ingredients stick together.
• Remove acorn squash from the oven and flip over. Stuff sausage mixture into hollowed out portions of the squash. Top with freshly grated parmesan
• Return squash to oven for 5 minutes or until cheese is melted on top
• Enjoy!

Nutrition

Serving: 1gCalories: 249kcalCarbohydrates: 41gProtein: 12gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 461mgPotassium: 771mgFiber: 8gSugar: 0.01gVitamin A: 899IUVitamin C: 24mgCalcium: 248mgIron: 4mg

Keyword sausage-stuffed acorn squash

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The post Easy Sausage-Stuffed Acorn Squash with Kale appeared first on Recipes From Leftovers.