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Purple Sweet Potato Buns

All-natural soft and fluffy violet-hued buns made with purple sweet potato.
Course Breakfast, Side Dish
Cuisine Asian
Prep Time 15 minutes
Cook Time 16 minutes
Resting Time 2 hours
Total Time 2 hours 31 minutes
Servings 12
Calories 167kcal
Author Michelle


  • 155 g cooked mashed purple sweet potato/yam
  • 2 tablespoon granulated sugar
  • 3 tablespoon avocado oil or unsalted butter
  • 185 ml whole milk warm
  • 1 tablespoon active dry yeast
  • 370 g all-purpose flour
  • 1 large egg
  • pinch of salt


Cook the purple sweet potato:


    • Cut the sweet potato in half, place it into a microwave-safe bowl.
    • Add about ¼ C of water to the bowl and cover with a lid.
    • Microwave on high power for 5-6 minutes, until the sweet potato is soft and mashable. Mash with a fork until it's smooth.

    OR Steam:

    • Place the sweet potato on a steaming rack over simmering water, cover with a lid and steam for 30 minutes, until softened. Mash with a fork until smooth.

    OR Boil:

    • Cut the sweet potato into cubes.
    • Fill a large pot with water, bring to a boil, and cook the sweet potato for about 30 minutes, until soft. Again, mash with a fork until smooth.
    • If the mashed sweet potato is dry, add a little water to help moisten the mixture.
    • While the mashed sweet potato is still warm, add in the granulated sugar and oil/or butter and mix together until incorporated.

    Make the dough:

    • Heat up the milk (in the microwave) until just lukewarm and add in the yeast. Give it a stir and leave it for a few minutes until it becomes foamy.
    • Next, to a stand mixer bowl fitted with a dough hook, add in the flour, egg, salt, mashed sweet potato, milk and yeast mixture. Knead until the dough comes together. Check to see if the dough is dry -- if it is, add in a little more milk (about a 1 teaspoon) at a time.
    • You may need to adjust for the moisture content in the mashed sweet potato and the amount of liquid to add to the dough. If the dough seems dry, add a little more liquid. Conversely, if the seems wet, add a little more flour until you attain a slightly tacky (not sticky) dough.
    • Continue kneading until the dough becomes smooth and elastic.
    • Place the dough into a lightly oiled bowl, cover and let it double in size in a warm location. As this dough is slightly heavier than regular dough, it may take a bit longer to double in size.
    • Once doubled in size, punch down the dough.
    • Divide and shape the dough into 12 even balls.
    • Place onto a parchment-lined baking sheet (I used a 9" by 13" baking sheet).
    • Cover and leave to proof until slightly puffy.
    • Towards to end of the proofing time, preheat oven to 375°F/191°C.
    • Bake for 14-16 minutes at 375°F/191°C, or until the buns reach an internal temperature of 190°F/88°C. Cover the tops of the buns with aluminum foil about halfway through the baking time to prevent excessive browning.
    • Remove from the oven and let cool on a cooling rack.
    • Store in an air-tight container for up to 3 days at room temperature. Or freeze for up to 3 months.


    Calories: 167kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 13mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg