Pan de Camote
6 buns
These soft and fluffy Pan de Camote rolls are made with sweet potatoes, giving them a naturally sweet flavor and pillowy texture. They’re perfect for breakfast or merienda, especially with a cup of café de olla or hot chocolate. Simple to make, cozy to eat, and full of homemade flavor.
Ingredients
- 1 large sweet potato (about 8 oz or 1 cup mashed)
- 4 cups all-purpose flour
- 2 ½ teaspoons instant yeast
- 6 Tablespoons butter (+ more for brushing)
- ⅓ cup sugar
- 1 medium egg
- ½ cup milk
- ¼ teaspoon salt
Instructions
- Peel the sweet potatoes and cut them into small chunks. Steam (or boil) until tender, then mash them in a bowl until smooth. Let the puree cool completely.
- In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix to combine.
- Add the milk, egg, and mashed sweet potato. Mix with the dough hook just until everything comes together.
- Add the butter and keep kneading until you get a soft, smooth dough.
- Lightly grease your work surface and shape the dough into a ball.
- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot until doubled in size.
- Once risen, gently press the dough to release the air and transfer it to a lightly floured surface.
- Divide the dough into 6 equal pieces (depending on the size you want for your rolls, you can make them smaller if you want).
- Lightly grease your hands and roll each piece into a smooth ball.
- Arrange the rolls on a greased baking sheet, leaving about 2 inches between each.
- Cover with a towel and let them rise again until almost doubled, about 30 minutes.
- Meanwhile, preheat your oven to 350°F (180°C).
- Bake until the rolls are golden on top and smell amazing, about 18–22 minutes depending on your oven.
- Once done, brush the buns with a bit of melted butter to give a beutiful shine.
Notes
- Let the sweet potato puree cool completely before adding it to the dough so it won't compromise the raising.
- If your kitchen is cold, let the dough rise in the (turned-off) oven with the light on.
- You can knead by hand if you don’t have a stand mixer.
- Don’t rush the rising time; it makes the rolls extra fluffy.
- Brush the rolls with butter while they’re still warm for a soft, shiny crust.
- The rolls freeze well for up to 3 months; reheat in the oven for a few minutes before serving.
Nutrition Information
Serving: 1 bun | Calories: 534kcal | Carbohydrates: 89g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 241mg | Potassium: 372mg | Fiber: 5g | Sugar: 15g | Vitamin A: 8462IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 4mg