Soft Purple Sweet Potato buns are a delightful treat that you can enjoy for breakfast, brunch, or any casual meal. These tender, colorful buns are lightly sweetened and packed with flavor, making them a perfect addition to your culinary repertoire. With a striking purple hue and a soft texture, these buns not only look appealing but also deliver a satisfying taste that everyone will love.

Why You’ll Love This Soft Purple Sweet Potato

There are so many reasons to adore these purple sweet potato buns! Firstly, their vibrant color comes from the naturally occurring anthocyanins, which are antioxidants that may promote health. Secondly, they are incredibly versatile and can be enjoyed as a side dish or a sweet treat. Additionally, the creamy purple sweet potato provides a unique flavor that sets them apart from regular bread. They are also vegetarian-friendly and can be easily made vegan by substituting the milk and butter. Whether you’re looking for a new breakfast item or a fun side for dinner, these buns fit the bill perfectly.

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Ingredients for Soft Purple Sweet Potato

Gather these items:

1 cup mashed purple sweet potato or ube puree, cooled
3 cups all-purpose flour or bread flour
1 cup whole milk, warmed
2 teaspoons active dry yeast or instant yeast
2 tablespoons granulated sugar
1 tablespoon honey
3 tablespoons unsalted butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
Optional: a few drops of ube extract
1 egg for egg wash or milk for a lighter finish

How to Make Soft Purple Sweet Potato Step-by-Step

Step 1: Proof the yeast: Warm the milk until it feels like a warm bath, about 100 to 110°F. Stir in a pinch of sugar and the yeast. Let it sit for 5 to 10 minutes until foamy.
Step 2: Make the dough: In a mixing bowl, add flour, sugar, salt, mashed purple sweet potato, vanilla, and the foamy yeast mixture. Mix until shaggy. Add butter and knead until smooth, 8 to 10 minutes by hand or 5 to 7 minutes in a stand mixer.
Step 3: First rise: Shape the dough into a ball, place in a greased bowl, cover, and let it rise until doubled, about 60 to 90 minutes.
Step 4: Shape: Gently deflate the dough, divide into 10 to 12 pieces, and shape into tight balls. Place on a parchment-lined pan.
Step 5: Second rise: Cover and let the buns rise until puffy, about 45 to 60 minutes.
Step 6: Bake: Brush with egg wash or milk, and bake at 350°F for 18 to 22 minutes until golden and about 190°F inside. Cool for 10 minutes before serving.
Step 7: Finish: Brush with melted butter and drizzle with honey for a glossy finish.

Pro Tips for the Best Soft Purple Sweet Potato

Keep these in mind:

Ensure the purple sweet potato is fully cooked before mashing to achieve a smooth consistency.
For a softer bun, consider adding a bit more milk if the dough feels too dry.
Using a stand mixer can save time and effort in kneading the dough.

Best Ways to Serve Soft Purple Sweet Potato

These buns can be served in various delightful ways. Enjoy them fresh out of the oven with a pat of butter or a drizzle of honey. They also pair beautifully with savory dishes like soups or stews. If you’re feeling adventurous, consider making sliders by filling them with your favorite sandwich ingredients or even dessert fillings for a sweet twist.

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How to Store and Reheat Soft Purple Sweet Potato

To store your buns, allow them to cool completely, then place them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. To reheat, simply warm them in the oven at 350°F for about 10 minutes until heated through. This method helps retain their soft texture.

Frequently Asked Questions About Soft Purple Sweet Potato

What’s the secret to perfect Soft Purple Sweet Potato?

The key to perfect buns is ensuring that the dough is not over-kneaded and that it has enough time to rise. This will give you that light and fluffy texture that everyone loves.

Can I make Soft Purple Sweet Potato ahead of time?

Yes, you can prepare the dough the night before and let it rise in the refrigerator. In the morning, allow it to come to room temperature before shaping and baking.

How do I avoid common mistakes with Soft Purple Sweet Potato?

Be cautious with the amount of flour you add during kneading. Adding too much can result in dense buns. Stick to the measurement and adjust only if necessary.

Variations of Soft Purple Sweet Potato You Can Try

Feel free to experiment with these variations: add spices like cinnamon or nutmeg for a warm flavor, or mix in nuts for added texture. You can even create a savory version by incorporating cheese or herbs into the dough. With its versatility, the soft purple tuber can cater to your culinary creativity!

For more delicious recipes, check out our Easy Cinnamon Rolls or try making Mediterranean Chickpea Salad for a healthy side dish. If you’re interested in more baking tips, visit our Vegetable Gardening Tips.

Soft Purple Sweet Potato Buns: 10 Irresistible Recipes

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Soft, colorful purple sweet potato buns that are tender and lightly sweet, perfect for breakfast, brunch, or casual dinners.

Author: Robert
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 to 12 buns 1x
Category: Bakery
Method: Baking
Cuisine: Asian
Diet: Vegetarian

Ingredients

Scale

1 cup mashed purple sweet potato or ube puree, cooled
3 cups all-purpose flour or bread flour
1 cup whole milk, warmed
2 teaspoons active dry yeast or instant yeast
2 tablespoons granulated sugar
1 tablespoon honey
3 tablespoons unsalted butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
Optional: a few drops of ube extract
1 egg for egg wash or milk for a lighter finish

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Instructions

Proof the yeast: Warm the milk until it feels like a warm bath, about 100 to 110°F. Stir in a pinch of sugar and the yeast. Let it sit for 5 to 10 minutes until foamy.
Make the dough: In a mixing bowl, add flour, sugar, salt, mashed purple sweet potato, vanilla, and the foamy yeast mixture. Mix until shaggy. Add butter and knead until smooth, 8 to 10 minutes by hand or 5 to 7 minutes in a stand mixer.
First rise: Shape the dough into a ball, place in a greased bowl, cover, and let it rise until doubled, about 60 to 90 minutes.
Shape: Gently deflate the dough, divide into 10 to 12 pieces, and shape into tight balls. Place on a parchment-lined pan.
Second rise: Cover and let the buns rise until puffy, about 45 to 60 minutes.
Bake: Brush with egg wash or milk, and bake at 350°F for 18 to 22 minutes until golden and about 190°F inside. Cool for 10 minutes before serving.
Finish: Brush with melted butter and drizzle with honey for a glossy finish.