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. The addition of mashed sweet potato to these rolls keeps them moist and gives them a beautiful orange hue.

 
A little bit of orange zest gives Sweet Potato Cloverleaf Rolls a faint citrus flavor.
These are yeasted rolls and they require a little time and effort but aren’t difficult at all to make.

 
Tips For Making Sweet Potato Cloverleaf Rolls

Be sure the milk is not too warm when you add it to the yeast or it will kill the yeast. (105 to 115 degrees Fahrenheit is good. Use a thermometer to check)
I use plain mashed sweet potato with nothing added to it. I bake the sweet potato in a 400 degree oven until soft. Let it cool a few minutes. The skin will peel easily. Then mash the pulp really well with a fork. Let the dough rise in a warm place. On top of the dryer while it is running works well.  Or if you have one of those portable electric heaters, it doesn’t take long at all to warm up a small room, like the laundry room, with the door closed.

 
So soft and pillowy, these Sweet Potato Cloverleaf Rolls will make a welcome addition to your Thanksgiving Bread Basket.

 

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.

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