Soft Purple Sweet Potato Buns That Steal the Show

Deliciously soft purple sweet potato buns perfect for breakfast or unique sliders.

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Prep Time 30

Cook Time 25

Rising Time 1 15

Total Time 2 10

Servings: 10 buns

Course: Breakfast

Cuisine: Filipino

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bun Dough

1 medium Purple Sweet Potato Can substitute with steamed and mashed Okinawan sweet potatoes.
1 teaspoon Ube Extract Substitute with ube puree or halaya if needed.
2 cups Flour Use only as needed if dough is sticky.
1/4 cup Sugar Adjust to taste.
1 packet Yeast Make sure it’s fresh.
1/2 cup Milk Use whole milk for best results.
2 tablespoons Butter Melted.
1 teaspoon Salt Essential for balanced taste.

Equipment

Mixing Bowl
Steaming Basket
Baking sheet
Wire rack
Oven

Method

Step-by-Step Instructions for Soft Purple Sweet Potato Buns

Peel and chop the purple sweet potato. Steam until fork-tender.
In a bowl, whisk together flour, yeast, sugar, and salt.
Combine the sweet potato, warm milk, and melted butter with dry ingredients.
Knead the dough for 8 to 12 minutes until smooth and elastic.
Let the dough rise in a greased bowl until doubled in size, about 1 hour.
Punch down the dough, divide into equal portions, shape into balls.
Let shaped buns rise for 30 to 45 minutes.
Brush tops with melted butter and bake at 350°F for 20 to 25 minutes.
Cool on a wire rack for about 10 minutes before serving.

Nutrition

Serving: 1bunCalories: 150kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 4gVitamin A: 50IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

These buns are perfect for breakfast, brunch, or as sliders. Store in an airtight container at room temperature for up to 2 days.

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