Sweet Potato Bread (no gluten / no dairy / no eggs)

Miso Honey Butter & Sesame top

A savory little bun/bread that leans just a touch sweet.

They’re soft, supple, and honestly begging for a swipe of Miso Honey Butter… or to be split in half and piled high with leftover turkey, stuffing, cranberry sauce (my recipe) — whatever you’ve got. These rolls can handle all the fixins and then some.

Now, full honesty: I’m not a big sweet potato guy. But when you roast them right — when that concentrated, caramelized flavor bursts on your tongue — I’m all in.
For me it’s never about sweet for sweet’s sake. I’m not a dessert person. I want balance. Sweet + salty. Sweet + umami. Sweet + savory-chef energy.

That’s exactly why these work.

The Method (aka: stupidly simple)

Roast 2 sweet potatoes at 450°F (oven or air fryer) for about 17 minutes, or until your fork slides in with zero resistance. Over-bake them slightly if you want — no biggie. Just don’t underbake.

Let them cool, slice them open, and the flesh usually slips right out of the skin. Mash with a fork and let cool completely before folding into your GF Focaccia dough (recipe linked here).

A Pro Move

Last time I made these, I mixed the dough and refrigerated it overnight before baking the rolls the next day — and honestly? Its a great trick to help you organize a busy day on the stove.

If you refrigerate overnight, mix, cover and refrigerate. Pull the dough out about an hour before baking, it will have doubled in size. Deflate it, give it a gentle stir, then scoop into your muffin pans. I use muffin-top pans because it gives you the perfect sandwich roll shape — or the perfect base for my Breakfast Buns and Danishes.

If you dont have the fridge space or patience for that matter, these Rolls , start to finish will be done in less than 3 hours with only about 15 min total of actual work.

A Larger Loaf

For a larger sliceable loaf you can toast up thicc with crunch, it’s gonna cost you another 35-45 extra minutes to bake at a lower temp (400 degrees = approx 45 min total). Fill the loaf pan about half way with batter, let it rise to the top of pan and then bake.

Make sure to probe the center so it hits at least 205 degrees in the center.

Immediately remove from pan once baked and let cool on a rack completely before cutting into it.

If you want it hot n steamy, re-heat it in a pan or toaster.

Either way, the process is the same no matter how you shape it:

Mix, proof, punch, portion, bake.

Miso Honey Butter

The savory-sweet, lip-licking magic that ties the whole thing together. Adjust to your sweetness level by adding more honey. Since I topped these with good natural sesame seeds, I added a touch of sesame oil to the butter to enhance another level of flavor, you can leave it out if your not a fan.

• 1 stick butter

• 2 Tbsp miso

• 2 Tbsp honey

• 1 tsp sesame oil (optional)

Mix until smooth. Smear generously. Hide from everyone!