Vegan Sweet Potato Buns - The Vegan Eskimo

Super fluffy buns, sweet, salty and crunchy on the outside and soft on the inside. The sweet potato is mashed, which makes this dough the smoothest you have ever felt a dough, and it gets a beautiful colour from the sweet potato.

Makes 14-16 big buns


  • 680g flour (5½ cup)
  • 600g sweet potato (1.3 lbs)
  • 240ml plant milk of choice (1 cup)
  • 2-3 tablespoons olive oil
  • 1 tablespoon chia seeds
  • 1 tablespoon linseeds / flaxseeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sugar
  • 1 teaspoon ground turmeric (optional for colour)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 12g dry yeast (1 pack) (0.4 oz)


  • 80ml plant milk (1/3 cup)
  • 2 tablespoons maple syrup
  • Sesame seeds
  • Salt (optional)

What you will need

  • A vegetable peeler
  • Cutting board and knife
  • 1 big pot and strainer
  • 1 big bowl
  • A fork or masher
  • Measuring cups and spoons or a scale
  • 2 lined baking trays
  • 1 small bowl and brush for glazing


  1. Peel the sweet potato and chop in medium sized chunks. Boil in a pot with water and a teaspoon of salt for about 20 minutes. Strain the sweet potatoes when they’re soft and mushy.
  2. Transfer to a big bowl and add plant milk, oil, all the seeds, sugar, turmeric,salt and pepper. Mash with a fork or masher until smooth and wait until lukewarm. If its too hot it could kill the yeast, so its needs to be lukewarm.
  3. Add the yeast, mix and let sit for about 10 minutes to let the yeast wake up. When the mixture has developed bubbles its ready.
  4. Add the flour a little at the time, the amount of flour can vary depending on the water content of the mash, so you might use a little more or less, so add flour sparringly when the dough starts to form. Add flour until it feels smooth, soft and slightly sticky, it should not be dry. Transfer the dough to a table top, and knead for about 5 minutes. Put back in the bowl, cover with a kitchen towel and let rest for about 1 hour, or until the dough risen to double the size. 
  5. When the dough has doubled in size, cut into 14-16 evenly sized pieces. Shape all the buns in your hands, and place them on the two lined oven racks. Cover with a kitchen towel and rest for about 30-45 minutes, or until the buns have doubled in size.
  6. Mix the glaze. When the buns have doubled in size, glaze them with a brush and sprinkle them with sesame seeds and a little bit of salt.
  7. Bake the buns one tray at the time, in a preheated oven at 180c (356 F) on normal setting, for 25-30 minutes or when golden. Take out and let cool down.