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“From my South Pacific e-cookbook, looks simple and yummy. I guess that 3 cups of mashed sweet potato is about 3 large ones? Can easily be veganized using almond, soy, etc. milk instead. If you don't have self-rising flour, use 1 cup all-purpose flour with 1/2 tsp salt and 1/4 tsp baking soda. I imagine this would also be tasty with pumpkin puree and a little pumpkin pie spice. The cinnamon is my addition because they appeared too bland otherwise.”
READY IN:
45mins
SERVES:
12
YIELD:
12 buns
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the sweet potatoes and boil them for 20 minutes or until mashable. Drain and mash, and let cool in a large bowl.
  2. Add the milk to the mashed sweet potatoes after they cooled off enough.
  3. Sprinkle in the lemon juice and cinnamon, and any additional spices you'd like and add the flour in bit by bit to make a firm dough.
  4. Shape the dough into egg-size balls, and place in a greased pie pan or cookie sheet.
  5. Bake at 450F or 220C for 15-25 minutes or until set. Cool then serve.

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