THE RECIPE JOURNAL · Snack
Purple Sweet Potato Bread Buns
These soft and fluffy buns are naturally sweetened with vibrant purple sweet potatoes, making them both delicious and eye-catching. Perfect for breakfast or a cozy snack, they’re sure to brighten up your day with every bite.
FROM THE KITCHEN • Purple Sweet Potato Bread Buns
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the bread flour, sweet potatoes, whole wheat flour, cake flour, eggs, brown sugar, water, butter, milk powder, yeast, and salt in a large bowl. If the dough feels too dry, just add a little more water until everything comes together. Once the dough forms, turn it out onto a floured surface and knead it for about 6 to 8 minutes until it’s smooth and elastic.
02
Step 2
Next, lightly oil a bowl and place the dough inside. Cover it with plastic wrap or a damp towel and find a warm spot to let it rise until it doubles in size, which usually takes around an hour.
03
Step 3
After the dough has risen, gently punch it down and divide it into 16 equal pieces. Roll each piece into a smooth ball and arrange them on a greased baking sheet. Cover the dough balls again and let them rise for another 40 minutes or so, until they puff up nicely.
04
Step 4
While the dough is rising the second time, preheat your oven to 350°F (175°C). Once the buns have doubled in size, uncover them and pop the tray into the oven. Bake for 12 to 15 minutes, or until the tops turn a lovely golden brown.
Why you’ll love it
These buns have a beautiful purple color that makes them fun and inviting. They are soft and slightly sweet, perfect for a snack or breakfast. Using sweet potatoes adds natural sweetness and moisture, making the bread tender.
How to serve
Enjoy these buns fresh with a pat of butter or cream cheese. They also pair well with honey or jam. For a savory twist, try filling them with cheese or ham before baking.
Storage & leftovers
Store the buns in an airtight container at room temperature for up to two days. To keep them longer, freeze the buns wrapped tightly and thaw at room temperature before reheating gently.
