Purple Sweet Potato Buns

Yay! I’m so excited to share these purple sweet potato buns with you! I have always, ALWAYS wanted to make these buns and I finally got a hold of purple sweet potatoes, GOOD purple sweet potatoes.

It’s actually pretty important to get the purple sweet potatoes with light skin because they have a different flavor. I’ve only been able to find these at Asian grocery stores. The purple sweet potatoes from Ralph’s or Vons (or whatever standard supermarket is in your neighborhood) usually have dark skin which is a different!

This recipe can actually be done with orange or yellow sweet potatoes. Since purple and yellow sweet potatoes are starchier, I added 2 tbsp of non dairy milk to the puree. If you are using yams or orange sweet potatoes, you will not need to add the milk.

This recipe is actually pretty straight forward, in terms of ingredients and steps. The only thing I would say is that you need to make sure your yeast is good. if the sponge ingredients do not bubble within 5 minutes, something is wrong. Either the water was too cold, too hot or your yeast is dead.

If you guys try these, please let me know how they turn out and if you made any changes. I would love to know!

5 Word Summary:


Sweet potato

Super fluffy

Simple and easy


5 from 1 vote

Purple Sweet Potato Buns

These buns are fluffy and a great way to complement any meal.

Vegan, dairy-free, and oil-free.

Course Breakfast, Side Dish
Cuisine American, Chinese
Keyword bread, buns, purple sweet potato, yeast bread
Prep Time 20 minutes
Cook Time 15 minutes
Proofing time 1 hour
Total Time 1 hour 34 minutes
Servings 10 buns
Calories 200 kcal


for purple sweet potato puree:

  • 1 cup cubed raw purple sweet potato (175 grams)
  • 2 tbsp non dairy milk

for sponge:

  • 2 1/4 tsp instant yeast (1 packet)
  • 1/2 cup lukewarm water
  • 1/2 cup all purpose flour

for dough:

  • 2 tbsp pure maple syrup
  • 1 1/2 tsp salt
  • 1 tsp baking powder
  • 2 1/2-2 3/4 cup all purpose flour


for purple sweet potato puree:

  1. Peel and cube the purple sweet potato. Place in a bowl and steam until fork tender. You can also microwave it with a little water.

  2. Blend/puree the cooked purple sweet potato in a food processor or blender. Make sure there are no lumps.

  3. Mix in the non dairy milk to the sweet potato puree.

for sponge:

  1. In the bowl of an electric mixer or just a large bowl, mix the yeast into the lukewarm water. Then add in the 1/2 cup of flour.

  2. Let the sponge rest for 20-30 minutes or until bubbly.

for dough:

  1. Once the sponge has risen slightly and there are lots of bubbles, add in the purple sweet potato puree, maple syrup, salt, oil, baking powder and ONLY 2 cups of the all purpose flour. It is better to start out with less and add more as you go.

  2. Knead the dough by hand for approximately 10 minutes or in an electric mixer on low for 5-7 minutes. The dough should be elastic but should not stick to your fingers.

  3. Rub the dough with a little bit of oil and cover with a tea towel or damp paper towel. Let rise for 1 hour or until doubled in size. I always put the dough in the oven with the light on. Any warm place will do.

  4. Once the dough has risen, preheat your oven to 400F.

  5. Place dough on a floured work surface. Divide the dough into 16 equal pieces and form into balls. Gather the edges of the dough and pinch it at the bottom. Make sure the buns are similar in size.

  6. Place on a parchment lined baking sheet approximately 1/2 inch apart. Brush a little more oil over the buns and let them rise in the for another 15 minutes.

  7. Bake at 400F for 15 minutes or until golden brown. Enjoy!

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