About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Sweet Potato Buns

These versatile buns were originally made as hamburger buns ( for a vegan Bacon Cheeseburger) but have since discovered they are fantastic with vegan margarine (Becel makes a great vegan one), peanut butter and just about anything else you can think of. The only real problem with them is the recipe is for just 12 buns.

As with most breads, they require some proofing time (1 hour) so a little advance preparation is required. In our family, you could make them in the morning and the dozen would be gone before dinner.

I posted the fact I had made these and received numerous requests via Facebook and emails to share this recipe.

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Sweet Potato Buns
From “The Best Veggie Burgers on the Planet” by Joni Marie Newman

1 large sweet potato(yam), peeled and cubed
14g (1/2 oz) active dry yeast
2 tsp sugar
120 ml (1/2 cup) warm water
56g (1/4 cup) non dairy butter, plus extra for brushing, I use Becel vegan margarine
235 ml (1 cup) soymilk, I use almond milk
42g (2 tbsp) agave nectar
500g (4 cups) all-purpose flour, plus more as required
5ml (1 tsp) salt

  1. Boil the sweet potato in a pot of salted water until soft , about 20 minutes.
  2. Combine the yeast, sugar and water in a small bowl and let sit for 10 minutes(until doubled in size).
  3. Drain and mash the sweet potato, adding the butter, milk and agave until smooth.
  4. In a large bowl combine the flour and salt.
  5. Add the yeast to the flour and stir.
  6. Add the sweet potato mash and combine. Use a spatula at first and them switch to hands.
  7. Knead the dough 8-10 minutes, adding flour as needed to get a soft, pliable dough ball.
  8. Place back in the large bowl, cover and let rise 1 hour.***
  9. Pre-heat oven to 350 degrees F. And line two baking sheets with parchment or silicone baking mat (very handy kitchen tool!!).
  10. Punch down the dough, knead for 2 minutes, adding flour if too sticky.
  11. Divide the dough into 12 equal pieces, roll into balls and flatten slightly.
  12. Place 6 per baking sheet, bake 12-15 minutes, remove, brush with melted butter and bake for 5 more minutes.
  13. Enjoy.

*** I find I get great results by turning on my ‘Keep warm’ element on the stove, spray a large bowl with vegetable spray, place the dough ball inside, spray the top of the ball and cover the bowl with cling wrap and place on the element. After about 10 minutes turn off the element. The dough will rise in about 30 minutes.


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