You know those days when you're craving something warm, homemade, and comforting, but the thought of measuring out a million ingredients makes you want to collapse on the couch? Yeah, me too. That's exactly why I'm obsessed with these 2 Ingredient Sweet Potato Rolls—they're my go-to when I need bread in a hurry without sacrificing that cozy, homemade taste.
I stumbled onto this recipe one lazy Sunday when I had leftover mashed sweet potatoes and zero patience for complicated baking. Two ingredients and about 30 minutes later, I pulled golden, pillowy rolls out of the oven that smelled like heaven. They're perfect for weeknight dinners, holiday tables, or just tearing apart while they're still warm (no judgment here). And the best part? You probably already have everything you need sitting in your kitchen right now.
Why You’ll Love 2 Ingredient Sweet Potato Rolls
Let me tell you why these rolls are about to become your new best friend. Seriously, they’re a game-changer. Here’s why:
- Super easy to make: Two ingredients. That’s it. No complicated steps, no fancy equipment—just mix, shape, and bake. Even if you’re not a baker, you can nail this recipe.
- Quick and fuss-free: From start to finish, you’re looking at about 35 minutes. Perfect for those “I need bread now” moments when you’re short on time but still want something homemade.
- Minimal ingredients: Sweet potatoes and self-rising flour. That’s all you need. No hunting down obscure pantry items or making multiple trips to the store.
- Versatile: These rolls are amazing on their own, but they also pair beautifully with soups, stews, or even as a side for holiday dinners. You can even jazz them up with add-ins like cinnamon or herbs if you’re feeling fancy.
- Comfort food at its best: Warm, soft, and slightly sweet—these rolls are pure comfort in every bite. Plus, they smell incredible while baking. Your kitchen will feel like a cozy haven.
- Healthy-ish: Sweet potatoes add a boost of nutrients, so you can feel a little better about indulging. Win-win!
Trust me, once you try these, you’ll wonder how you ever lived without them. They’re that good.
Ingredients You’ll Need for 2 Ingredient Sweet Potato Rolls
Okay, let’s talk ingredients—or should I say, ingredients, because there are literally just two. That’s the magic here! Here’s what you’ll need:
- 2 cups sweet potatoes, cooked and mashed – I like to roast mine (skin-on for extra flavor, then peel after) until they’re fork-tender, but you can also boil or even microwave them. Just make sure they’re fully cooled before mashing—no one wants a steamy dough situation. Pro tip: If your sweet potatoes are extra watery after mashing, blot them with a paper towel to soak up excess moisture.
- 2 cups self-rising flour – This is the secret weapon! If you don’t have self-rising flour, don’t panic. You can make your own by whisking together 2 cups all-purpose flour + 3 teaspoon baking powder + ½ teaspoon salt. But honestly, grabbing a bag of self-rising flour is worth it for how often you’ll make these rolls.
That’s it. No eggs, no yeast, no waiting around. Just sweet, fluffy rolls waiting to happen. Now let’s get mixing!
Step-by-Step Instructions for 2 Ingredient Sweet Potato Rolls
Alright, let’s get down to business! These rolls are so simple, you’ll be shocked at how little effort goes into something so delicious. Here’s the play-by-play to get them from bowl to table in no time.
Mixing the Dough
First things first—preheat your oven to 375°F (190°C). Trust me, you’ll want it nice and toasty by the time your dough is ready to bake. While that’s heating up, grab a big mixing bowl and dump in your 2 cups of mashed sweet potatoes. Now, here’s where the magic happens: sprinkle in the 2 cups of self-rising flour, a little at a time, and start mixing with a fork or your hands (I’m a hands-on kind of cook, but no judgment if you prefer utensils).
The dough will start to come together, but don’t stress if it feels a bit sticky at first—that’s totally normal. If it’s sticking to your fingers like glue, just sprinkle in a tiny bit more flour (like, a tablespoon at a time) until it’s manageable. You want it soft and slightly tacky, but not so wet that it won’t hold its shape. Knead it gently for about 30 seconds, just until it’s smooth. That’s it! No need to overwork it.
Shaping and Baking the Rolls
Now for the fun part—shaping! Lightly flour your counter or a cutting board (or just use clean hands if you’re feeling lazy) and plop the dough onto it. Divide it into 8 equal-ish pieces. Don’t worry about perfection here—rustic is charming! Roll each piece into a ball, tucking the edges under to smooth the top. If the dough is sticking, a quick dusting of flour on your palms will save the day.
Line a baking sheet with parchment paper (or give it a light spray with oil) and arrange the rolls on it, leaving a little space between them so they don’t stick together while baking. Pop them into the oven and let them work their magic for 20–25 minutes. You’ll know they’re done when they’re puffed up, golden on top, and sound hollow if you tap the bottom. Oh, and your kitchen will smell amazing—fair warning.
Let them cool for about 5 minutes before digging in. I know, the temptation is real, but trust me, they’re even better when they’re not scalding your fingers. Then? Devour. These are incredible warm with a slather of butter, but they’re just as good at room temperature. Happy baking!
Variations for 2 Ingredient Sweet Potato Rolls
One of the best things about these rolls is how versatile they are. Sure, the basic version is fantastic, but if you’re feeling adventurous, there are so many ways to jazz them up. Here are a few of my favorite twists to keep things fun and flavorful!
- Sweet and Spiced: Add a teaspoon of cinnamon and a tablespoon of honey to the dough for a subtly sweet, warming flavor. Perfect for breakfast or alongside a cup of tea. You could even sprinkle a little cinnamon-sugar on top before baking for an extra treat.
- Savory Herbs: Mix in a tablespoon of chopped fresh herbs like rosemary, thyme, or chives for a savory spin. These are amazing with soups or stews, and they make your kitchen smell like a cozy herb garden.
- Cheesy Goodness: Stir in a half cup of shredded cheddar cheese for a gooey, cheesy bite. Trust me, these disappear fast—especially when they’re still warm from the oven.
- Everything Bagel Vibes: Before baking, brush the tops of the rolls with a little beaten egg (or milk) and sprinkle on some everything bagel seasoning. It adds a salty, crunchy kick that’s seriously addictive.
- Nutty Crunch: Fold in a handful of chopped pecans or walnuts for a bit of texture and richness. It’s a great way to add a little extra protein, too.
- Garlic Butter Bliss: After baking, brush the warm rolls with melted garlic butter. It’s a simple but totally decadent upgrade that’s perfect for dinner parties.
Feel free to get creative and mix and match! The beauty of these rolls is that they’re a blank canvas—you can make them sweet, savory, or somewhere in between. Honestly, I’ve yet to find a variation that doesn’t work. So, go wild and make them your own!
Serving and Storage Tips for 2 Ingredient Sweet Potato Rolls
Okay, let’s talk about the best ways to enjoy these little miracles—because honestly, they’re almost too good to share. Almost. Here’s how I like to serve and stash them for later:
- Serve them warm: There’s nothing better than tearing into one of these rolls fresh from the oven. A little butter melting into the nooks? Perfection. They’re also fantastic alongside soups, chili, or even just a big salad for a cozy meal.
- Make them party-ready: If you’re serving these at a gathering, keep them in a basket lined with a clean kitchen towel to stay warm. They’re a hit at holiday dinners or potlucks—people will think you slaved over them!
- Store leftovers smartly: Once cooled, pop any extras into an airtight container or zip-top bag. They’ll stay fresh at room temp for about 2 days. After that, they’re still safe to eat, but they lose a bit of their magic.
- Freeze for later: These rolls freeze like a dream! Just wrap them individually in foil or plastic wrap, then toss them in a freezer bag. When a carb craving strikes, thaw at room temp or give them a quick 10-second zap in the microwave. Or, for that just-baked vibe, warm them in a 350°F oven for 5-10 minutes.
Pro tip: If you’re reheating from frozen, a quick brush of butter before popping them in the oven makes them taste like they were baked that morning. No one has to know how easy they were!
Helpful Notes for Perfect 2 Ingredient Sweet Potato Rolls
A few little tricks can take these rolls from good to "why aren’t I making these every day?" level. Here’s what I’ve learned after one too many batches (no regrets):
- Cool your sweet potatoes first: Seriously, don’t skip this! Hot potatoes make sticky dough, and nobody wants that. Let them cool completely before mashing—patience pays off here.
- Flour adjustments: Depending on your sweet potatoes’ moisture level, you might need a touch more flour. If the dough feels like it’s clinging to your hands like a desperate koala, sprinkle in an extra tablespoon or two until it’s workable. But go slow—too much flour makes dense rolls.
- Mash thoroughly: Lumpy sweet potatoes = lumpy rolls. Smooth mash means smooth, even-textured dough. A fork works, but a potato masher is my MVP here.
- No self-rising flour? No problem! For every 1 cup all-purpose flour, mix in 1½ teaspoon baking powder + ¼ teaspoon salt. Easy swap!
- Nutrition boost: Using orange-fleshed sweet potatoes? You’re getting a dose of vitamin A and fiber. Bonus points if you leave the skins on while cooking—extra nutrients and zero extra work.
See? Even "perfect" is totally doable. Now go forth and bake fearlessly!
Frequently Asked Questions About 2 Ingredient Sweet Potato Rolls
I get it—even the simplest recipes can bring up questions, especially when they sound too good to be true. Here’s the scoop on the things people ask me most about these rolls. Spoiler: Yes, they really are this easy!
- Can I use regular flour instead of self-rising?
You can, but you’ll need to add leavening. For every cup of all-purpose flour, mix in 1½ teaspoon baking powder and ¼ teaspoon salt. Otherwise, your rolls will be dense little hockey pucks (not the vibe we’re going for). - My dough is way too sticky—help!
No worries! Sweet potatoes vary in moisture. Just sprinkle in extra flour, a tablespoon at a time, until the dough holds its shape without sticking to your hands like gum. It should feel soft but not gloppy. - Can I make these ahead and bake later?
Absolutely! Shape the dough into rolls, place them on a baking sheet, and refrigerate covered for up to 24 hours. When ready, bake straight from the fridge—just add a minute or two to the baking time. - Why are my rolls dry?
Overbaking or too much flour is usually the culprit. Stick to the 20–25 minute bake time, and if you tap the bottom of a roll, it should sound hollow. Also, measure your flour by spooning it into the cup—packing it down adds too much. - Can I freeze the unbaked dough?
Yes! Freeze shaped rolls on a tray first (so they don’t stick together), then transfer to a bag. Bake from frozen, adding 5–10 extra minutes. Perfect for fresh rolls anytime!
Still stumped? Drop your question in the comments—I’ve probably tested it (and messed it up) so you don’t have to!
Final Thoughts on 2 Ingredient Sweet Potato Rolls
If there’s one thing I hope you take away from this recipe, it’s that homemade bread doesn’t have to be complicated—or involve a laundry list of ingredients. These sweet potato rolls are proof (pun totally intended) that sometimes, the simplest things are the most satisfying. Soft, slightly sweet, and ridiculously easy, they’re the kind of recipe you’ll turn to again and again, whether it’s for a weeknight dinner or a last-minute holiday side.
Honestly, I still get a little thrill every time I pull a batch out of the oven. There’s something magical about transforming just two humble ingredients into something warm, comforting, and downright delicious. So go ahead—whip these up, tear into one while it’s still steaming, and pat yourself on the back for being a kitchen genius. You deserve it.
Print
Easy 2-Ingredient Sweet Potato Rolls
- Total Time: 35 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Easy-to-make sweet potato rolls using only two ingredients.
Ingredients
- 2 cups sweet potatoes, cooked and mashed
- 2 cups self-rising flour
Instructions
- Preheat your oven to 375°F (190°C).
- Mix the mashed sweet potatoes and self-rising flour in a bowl until a dough forms.
- Divide the dough into equal portions and shape them into rolls.
- Place the rolls on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
- Let them cool slightly before serving.
Notes
- Ensure sweet potatoes are fully cooled before mashing.
- Adjust flour quantity if dough is too sticky.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: easy sweet potato rolls, 2 ingredient recipe, homemade bread
Leave a Reply