Sweet Potato Cloverleaf Rolls
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Sweet Potato Cloverleaf Rolls

Sweet Potato Cloverleaf Rolls go so well with any fall meal. They are light and fluffy and lightly sweetened from the sweet potatoes themselves and some brown sugar.
Course Bread
Cuisine Southern
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 24
Author Christin Mahrlig


  • 2 (1/4-ounce) envelopes active dry yeast
  • 1 cup warm milk (100 to 110 degrees)
  • 1 tablespoon granulated sugar
  • 4 to 4 1/2 cups all-purpose flour, divided
  • 3/4 cup mashed cooked sweet potato, about 1 medium
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup salted butter, softened
  • 2 teaspoons grated orange zest
  • 1 1/4 teaspoons salt
  • 1 large egg, lightly beaten
  • 2 tablespoons melted butter


  • Stir together yeast, milk, and sugar in the bowl of an electric stand mixer. Let sit 5 minutes. 
  • Add 2 cups of flour and using the dough hook, beat on LOW speed until combined.
  • Add mashed sweet potato, brown sugar, butter, orange zest, salt, and egg. Beat on Medium-Low speed, stopping to scrape down the sides of the bowl, until mixed well.
  • With mixer on LOW, gradually add 2 more cups of flour. Mixture should form a dough and pull away from the sides of the bowl.
  • Place dough in a large greased bowl, turning to coat the top. Cover with plastic wrap and place in a warm place to rise until doubled in size, about 1 1/2 to 2 hours.
  • Punch dough down and place on a lightly floured surface. Knead 8 to 10 times, sprinkling the extra 1/2 cup flour on the dough a little at a time if it is too sticky.
  • Shape dough into 1-inch balls and place 3 balls in each cup of 2 greased muffin tins.
  • Cover with a kitchen towel and let rise in a warm place for 1 hour.
  • Preheat oven to 375 degrees.
  • Bake 10 to 12 minutes. Brush with melted butter.