Looking for the ultimate cozy, wholesome, and downright irresistible vegan dinner idea? These Vegan Sweet Potato Dinner Rolls filled with smoky roasted veggie salsa are everything you didn’t know you needed this season. Whether you’re making them for a cozy weeknight dinner, a plant-based holiday spread, or simply to impress your guests—this recipe delivers on flavor, texture, and heartwarming vibes.
Made with mashed sweet potatoes and all-purpose flour, these rolls are soft, slightly sweet, and pillowy. But wait till you cut them open and fill them with a rich, savory salsa made from roasted tomatoes, red pepper, and eggplant blended with garlic and olive oil. It’s a flavor bomb you’ll want to make again and again!
Why You’ll Love This Vegan Sweet Potato Dinner Rolls Recipe
- 100% Vegan & Dairy-Free: No eggs or milk needed—just pure plant-based goodness.
- Naturally Sweet & Hearty: Sweet potato gives these rolls natural sweetness and a soft, tender crumb.
- Easy to Make: Simple ingredients and beginner-friendly steps make this recipe totally doable for anyone.
- Make-Ahead Friendly: The rolls can be baked ahead of time and the salsa prepared in advance.
- Versatile: Serve them as a side dish, a snack, or even as part of a main meal.
Ingredient Notes
Here’s what you’ll need to make both components of this recipe:
For the Sweet Potato Rolls:
- Sweet Potato: Use 1 cup of mashed sweet potato (about 1 medium sweet potato). You can roast, steam, or boil it.
- All-Purpose Flour: Gives structure while keeping the rolls light and fluffy. Feel free to substitute up to 1 cup with whole wheat flour if preferred.
- Dry Active Yeast: Essential for making the rolls rise. Make sure your yeast is fresh and active.
- Maple Syrup or Sugar: A little sweetness feeds the yeast and balances the savory flavors.
- Plant-Based Milk: Oat, soy, or almond milk all work great. Warm it slightly to activate the yeast.
- Olive Oil: Adds moisture and richness.
- Salt: For flavor balance.
For the Roasted Veggie Salsa:
- Tomatoes: Use ripe, juicy tomatoes for maximum flavor.
- Red Bell Pepper: Adds sweetness and smokiness when roasted.
- Eggplant: Adds creamy texture and depth. Use 1 medium or 2 small.
- Garlic: Just one clove adds a punch of flavor.
- Olive Oil: Smooths out the salsa and enhances richness.
- Salt & Pepper: To taste.
Sweet Potato Dinner Rolls Recipe Tips
- Use soft, mashed sweet potato: Make sure it’s completely mashed with no chunks for the smoothest dough.
- Don’t skip the second rise: This is key for soft, fluffy rolls.
- Bake until golden: Check for a golden top and slightly firm bottom. Don’t overbake!
- Roast veggies until blistered: For maximum flavor in the salsa, roast until skins are wrinkled and charred in spots.
- Peel roasted veggies: Peeling gives the salsa a smoother, more enjoyable texture.
- Adjust salsa texture: Blend until smooth or leave it slightly chunky, depending on your preference.
Vegan Serving Suggestions
These sweet potato dinner rolls and salsa pair beautifully with:
- Hearty soups: Like a cozy lentil or creamy cauliflower soup.
- Holiday meals: Serve as a side for your vegan Thanksgiving or Christmas feast.
- Salad bowls: Pair with a kale or quinoa salad for a nourishing lunch.
- Grain bowls: Use the salsa as a topper and the rolls for dipping.
- As an appetizer: Cut the rolls and fill them with salsa for a delicious starter.
Want to level it up? Add a drizzle of tahini or a sprinkle of dukkah on the salsa for extra flair.
Storing Tips
Rolls:
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze them for up to 2 months. Reheat in the oven or toaster.
Salsa:
- Store in the fridge in a sealed jar for up to 4–5 days.
- Not freezer-friendly due to water content—best enjoyed fresh.
Pro Tip: If you’re making the recipe ahead for guests, bake the rolls the night before and warm them slightly before serving.
Frequently Asked Questions about Sweet Potato Dinner Rolls
Can I make these gluten-free?
This recipe works best with regular flour, but you can experiment with a gluten-free 1:1 baking blend. Texture may vary.
Can I use canned sweet potato puree?
Yes, but make sure it’s 100% sweet potato with no added sugar or spices.
Can I knead the dough with a mixer?
Absolutely! Use a stand mixer with a dough hook for 8–10 minutes until smooth and elastic.
Can I make the salsa spicier?
Of course! Add a roasted chili or a pinch of cayenne to the food processor for heat.
Can I make this oil-free?
Yes! You can omit the oil in both the dough and salsa, but the texture and richness will be slightly different.
Essential Equipment
To make this recipe a success, here’s what you’ll need:
- Mixing bowls
- Measuring cups and spoons
- Baking tray + parchment paper
- Clean kitchen towel
- Food processor or blender
- Rolling surface (optional for shaping)
- Oven
Optional:
- Stand mixer for kneading
- Silicone brush (if you want to brush the rolls with oil before baking)
This recipe is close to my heart because it brings together two of my favorite things: baking and bold Mediterranean flavors. The sweet potato dough reminds me of cozy Bulgarian bread from my childhood, while the smoky salsa has all the vibrant flavors I’ve grown to love here in Spain.
I remember the first time I served these rolls at a dinner party — I barely had time to put them on the table before they were gone! That’s when I knew this one was a keeper.
Have you made these cozy sweet potato rolls yet?
Did you change up the salsa or add your own twist?
👉 I’d love to hear about it! Leave a comment below and tell me how it went. Did you go smooth or chunky with your salsa? Add chili flakes? Pair it with soup? Share your photos and tag me on Instagram – I LOVE seeing your creations!
💡 Got questions? Drop them below and I’ll reply as fast as I can!
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These Vegan Sweet Potato Dinner Rolls with Roasted Veggie Salsa are the perfect combination of soft, comforting bread and smoky, zesty goodness. Whether you’re serving them for a cozy weeknight dinner or showing off your plant-based holiday menu, they’re guaranteed to be a hit.
Simple to make, deeply satisfying, and oh-so-pretty on the plate – this is one of those recipes you’ll come back to again and again.
Vegan Sweet Potato Dinner Rolls with Roasted Veggie Salsa
These fluffy vegan sweet potato dinner rolls are soft, golden, and full of cozy flavor—perfectly paired with a smoky roasted tomato, red pepper, and eggplant salsa. An easy, plant-based recipe ideal for dinner, holidays, or anytime you want to impress!
Ingredients
- For the Rolls:
- 1 cup mashed sweet potato (from 1 medium sweet potato, cooked & mashed)
- 3 cups all-purpose flour (plus more for kneading)
- 1 packet (7g) active dry yeast
- 1 tbsp maple syrup or sugar
- 1 cup warm plant-based milk (not hot)
- 2 tbsp olive oil
- 1 tsp salt
- For the Roasted Veggie Salsa:
- 2 ripe tomatoes
- 1 red bell pepper
- 1 medium eggplant (or 2 small)
- 2-3 garlic cloves
- 1–2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the dough: In a small bowl, combine warm plant-based milk, maple syrup, and dry yeast. Let it sit for 5–10 minutes until bubbly.
- In a large bowl, combine mashed sweet potato, olive oil, salt, and the activated yeast mixture.
- Add flour gradually, mixing until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Punch down the dough and divide into 12 equal pieces. Shape into round rolls.
- Place on a baking tray lined with parchment paper. Cover and let rise for another 30 minutes.
- Preheat oven to 180°C (350°F). Bake for 20–25 minutes until golden brown.
- Make the salsa: Place whole tomatoes, red pepper, and eggplant on a baking tray lined with parchment paper.
- Roast at 200°C (400°F) for 25–30 minutes until charred and soft. Let cool slightly, then peel.
- Blend peeled vegetables with garlic, olive oil, salt, and pepper in a food processor until smooth or slightly chunky.
- Assemble & serve: Cut each roll in half.
- Spoon the roasted salsa inside and enjoy warm!
