These buttery sweet potato rolls have a slight sweet potato flavor.

They're incredibly fluffy and soft so you want these at your Easter or weeknight dinner table. 

The recipe requires the dough to rise in the fridge overnight, so plan appropriately.

This recipe yields 15 dinner rolls so double it if you're going to be hosting a large gathering. 

Look for a small to medium sized sweet potato, about 8 ounces. You will need to peel the sweet potato and cut it into 1-inch pieces; this helps it cook faster.

If using active dry yeast instead of instant yeast, the dough may take longer to rise.  

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