Pan de Camote

Pan de camote is a sweet bread made with mashed sweet potatoes (camote), giving it a soft, moist texture and a delicate natural sweetness. The sweet potatoes give the dough that beautiful pillowy texture, and a cozy, caramel-like flavor.

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This camote pan dulce recipe is simple, comforting, and just one of those little homemade treats that make any day feel special.

I’ll show you step-by-step how to make this recipe at home, with easy tips for beginner bakers.

Perfect to enjoy warm with coffee, Mexican hot chocolate, or champurrado for breakfast or just as sweet treat in the afternoon.

How to Make Pan de Camote

Start by peeling a sweet potato and cutting it into small chunks so it cooks faster.

I like to steam the potato chunks because they keep more flavor, but you can also boil them, just make sure they’re really tender.

Once they’re ready, mash them in a bowl until smooth. Then let the puree cool completely before using it.

In the bowl of your stand mixer, add the flour, yeast, sugar, and a pinch of salt. Give it a quick mix so everything blends evenly.

Pour in the milk, add the egg, and the sweet potato puree. Mix with the dough hook just until everything starts to come together.

It might look a bit messy, but don’t worry, that’s okay!

Now add the butter, cut into small pieces, and keep kneading until you get a soft and smooth dough.

If it feels sticky at first, resist the temptation to add extra flour; it will come together as you knead.

Lightly grease your work surface and shape the dough into a ball. It should feel nice and elastic at this point.

Place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until it doubles in size.

This usually takes about 1½ to 2 hours, depending on your kitchen temperature.

Once the dough has risen, gently press it down to release the air (that’s called “deflating” the dough) and transfer it to a lightly floured surface.

Divide it into equal portions (I usually make 6 rolls). Lightly grease your hands and roll each piece into a smooth ball.

Arrange the rolls on a greased baking sheet, leaving about 2 inches of space between them so they have room to rise again.

Cover them with a towel and let them rest for another 30 minutes, or until they’re puffy and almost doubled in size.

Meanwhile, preheat your oven to 350°F (180°C).

Bake the rolls for about 18–22 minutes, or until they turn a beautiful golden brown on top and make your kitchen smell amazing.

As soon as your pan de camote come out of the oven, brush the rolls with a little melted butter. It gives them that beautiful golden shine and makes them even softer.

Then place them on a cooling rack and let them rest for a few minutes (I know, it’s hard to wait!) before you dig in.

And that’s it! Your pan de camote rolls are ready! Soft, warm, and smelling like fall.

I love enjoying them with a cup of café de olla, hot chocolate, or thick champurrado, especially for breakfast or a cozy merienda.

Baking Tips & Notes

I’ve made this pan de camote recipe so many times that I’ve picked up a few tricks along the way. If you’re new to bread baking, here are some simple things that’ll make the process easier (and way more fun!).

• Make sure your sweet potato puree is completely cool before adding it to the dough, or the heat can slow down the yeast.
• If your kitchen is cold, let the dough rise in the (turned off) oven with the light on. It’s the perfect cozy spot!
• If you don’t have a stand mixer, you can knead by hand, it just takes a little more time and patience, but the result is just as good.
• Don’t rush the rising time. Letting the dough rest properly makes the rolls extra fluffy and light.
• When brushing with butter, do it while they’re still warm so it soaks in nicely and gives that lovely shine.

Storing Tips

• Pan de Camote stay good for about 3–4 days at room temperature (as long as it’s not too hot). In the fridge, it will last for over a week, and you can freeze the bread for up to 3 months.
• Let the bread cool down completely before storing them. If the rolls are still warm, the steam can make them soggy.
• Keep them in an airtight container so they stay soft. I usually wrap each roll in plastic wra because it’s also perfect if you plan to freeze them one by one.
• To make pan de camote rolls taste like freshly baked, warm them in the oven for a few minutes at 350°F. They’ll be soft inside and slightly crisp on the outside.
• If they’re frozen, just move them to the fridge the night before to thaw.

More Bread Recipes

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