Sweet Potato Buns

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recipe by Tim Redfern

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
  • Calories icon

These are two sweet potato recipes from the Sefton Park Infant school Caribbean Cookbook. When I was growing up there in the 1970s, Bristol was the multicultural capital of the UK and one of the few places where you could buy plantains, avocados and sweet potatoes. Thus my love of food was born!

recipe updated May 20, 2019


  • Egg icon
    1 (50g)
  • Sweet potato icon
    Sweet potato
    100g (about ½)
  • Water icon
    8¼ cups (about 2000ml)
  • Self raising flour icon
    Self raising flour
    100g (about ¾ cup)
  • Milk icon
    20ml (1¼ tbsp)


  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Lightly floured surface
  • kCook icon Large mixing bowl
  • kCook icon Large saucepan
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Add sweet potato and water to a clean large saucepan
  2. Boil until tender - approx 15 min
  3. Drain
  4. Mash with potato masher until smooth then set aside
  5. Pre-heat oven - 190°C
  6. Prepare a clean baking sheet with parchment paper
  7. Add self raising flour to a clean large mixing bowl
  8. Transfer potatoes to dough
  9. Add egg to the dough
  10. Add milk to the dough gradually
  11. Mix well until dough forms
  12. Let rest - approx 10 min
  13. Transfer dough to lightly floured surface
  14. Roll into balls
  15. Transfer dough balls to baking sheet
  16. Flatten gently
  17. Bake until browned - 15 min, 190°C
  18. Serve
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