Soft Sweet Potato Burger Buns
Soft Sweet Potato Burger Buns bake up pillowy and lightly sweet, with a tender crumb and a warm, golden hue from mashed sweet potatoes. They’re sturdy enough for burgers and sandwiches yet remain feather-light and moist, making them a versatile choice for cookouts, weeknight meals, or holiday spreads.
- Prep20 mins
- Cook35 mins
- Serves16
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Soft Sweet Potato Burger Buns, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 52 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 52 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 41
- Heart Health
- 60
- Metabolic
- 15
- Digestive
- 20
- Inflammatory
- 21
- Performance
- 31
- General Wellness
- 1
Place the sweet potatoes in a large pot, cover with salted water, and bring to a boil.
- 2
Reduce the heat to medium-low and simmer until very tender, 15 to 20 minutes.
- 3
Drain well.
- 4
Mash the sweet potatoes with a potato masher.
- 5
Measure out 1 cup and let it cool to room temperature.
- 6
Refrigerate the remaining mashed sweet potatoes for another use.
- 7
Whisk together 1/2 cup flour, 1/2 cup warm water, and the yeast in a large bowl.
- 8
Cover the bowl and set it in a warm place to let the yeast activate, about 15 minutes.
- 9
Spoon 1 cup of the cooled mashed sweet potatoes into the yeast mixture and transfer it to the bowl of a stand mixer.
- 10
Add 1 egg, the melted butter, honey, and sea salt; mix well.
- 11
Add 3 cups flour and mix with the dough hook.
- 12
Mix on medium speed for 2 to 3 minutes.
- 13
If the dough seems too sticky, gradually add the remaining 1/4 cup flour, or as needed, until the dough pulls away from the sides of the bowl.
- 14
Continue kneading until the dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
- 15
Transfer the dough to a floured surface.
- 16
Shape it into a smooth ball.
- 17
Return the dough to the bowl and drizzle with oil; rub the oil over the entire surface to keep it from drying out.
- 18
Cover the bowl and place it in a warm spot until the dough has doubled in size, about 2 hours.
- 19
Meanwhile, line a rimmed baking sheet with a silicone baking mat.
- 20
Turn the dough out onto a lightly floured surface.
- 21
Gently press out the air pockets.
- 22
If needed, use only enough flour to prevent sticking.
- 23
Press the dough into a rectangular shape about 3/4 inch thick.
- 24
Cut the dough into 16 equal pieces.
- 25
Gently shape each piece into a ball.
- 26
Slightly flatten each ball and place them on the prepared baking sheet.
- 27
Let rise until doubled in size, about 45 minutes.
- 28
Preheat the oven to 400 degrees F (200 degrees C).
- 29
Whisk the remaining egg with 1 teaspoon water in a small bowl until well combined.
- 30
Brush the tops of the buns with the egg mixture.
- 31
Sprinkle the dough with sesame seeds.
- 32
Bake in the preheated oven until browned, about 15 minutes.
- Calories 67.67 kcal Low Source 3%
- Protein 1.69 g Low Source 3%
- Carbohydrate 7.21 g 3%
- Total Fat 3.48 g Low Source 4%
- Saturated Fat 1.77 g Moderate 9%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 20.5 mg Moderate 7%
- Sodium 19.37 mg Low Source 1%
- Dietary Fiber 0.92 g Low Source 3%
- Total Sugars 1.79 g --
- Added Sugars 0.31 g Low Source 1%
- Calcium 7.48 mg Low Source 1%
- Iron 0.42 mg Low Source 2%
- Potassium 17.19 mg Low Source 0%
- Vitamin A 104.77 mcg Moderate 12%
- Vitamin C 1.97 mg Low Source 2%
- Vitamin D 0.06 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Sesame
About This Recipe
Soft Sweet Potato Burger Buns is made with 9 ingredients and serves 16. It takes about 55 mins and is rated medium. Key ingredients include Active Dry Yeast, All Purpose Flour, Butter, and Eggs. Each serving provides about 67.67 kcal.
Recipe Questions
- What is Soft Sweet Potato Burger Buns made of?
- The main ingredients are Active Dry Yeast, All-Purpose Flour, Butter, Eggs, Honey. The full list of 9 is above.
- How long does it take to make Soft Sweet Potato Burger Buns?
- About 55 mins in total: 20 mins to prepare and 35 mins to cook.
- How many calories are in one serving?
- One serving provides about 67.67 kcal. The full nutrition breakdown is above.
- Is Soft Sweet Potato Burger Buns easy to make?
- This recipe is rated medium, with 9 ingredients and 32 steps.
- Is Soft Sweet Potato Burger Buns healthy?
- Soft Sweet Potato Burger Buns has an easyChef Pro health score of 35/100. Per serving, it provides 67.67 calories and 1.69 g of protein, or 3% of the Daily Value. Worth noting per serving: saturated fat at 1.77 g (9% of the Daily Value). It contains Eggs, Milk, Wheat, Gluten and Sesame, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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