fresh baked sweet potato chancay
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Sweet Potato Chancay

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My curiosity runs my kitchen. I’m not sure how I decided I was going to create these sweet potato rolls. Growing up I did not care for sweet potatoes. The only time I would eat them is if they were in my bowl of ceviche. My family does not seem to care for sweet potatoes to be on the menu unless they are fried, such as in, sweet potato fries, or a hidden ingredient found in Peruvian Beignets, called Picarones.

I guess really for me, the sweet potato lures me into memories of my past. I had made Picarones before, so I thought why not incorporate these flavors into a bread roll. After a few attempts, I was able to find the flavor profiles that matched my vison.

As pictured above, you find that these rolls are very versatile. They can be eaten with cheese and jam, or made into a slider, and even just dipped into a cup of coffee or tea (just like a true Peruvian). This recipe makes plenty for sharing. These would be great for a party appetizer or to serve as a dinner roll with an entre. If you are not entertaining, you can also freeze them.

sweet potato chancay oven tray

Sweet Potato Chancay

These sweet potato rolls are great with any meal. Adding some spices and sweet potato to this traditional Peruvian bread, elevates its nutritional value. They are great to help you power on when hiking your local trails or for a surprise afternoon visitor. I like to freeze the left over buns and pull them out for afternoon tea or coffee. And they also work well as a dinner roll served with a warm winter soup!
This recipe makes plenty for entertaining or for freezer meal prepping.
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Prep Time 1 hr
Cook Time 20 mins
Resting Time 3 hrs
Total Time 4 hrs 20 mins
Course Bread, Side Dish
Servings 64 Rolls

Equipment

  • Scale
  • Thermometer

Ingredients
  

Sweet Potato

  • 2 Sweet Potato Orange Flesh
  • 1 Cinnamon Stick
  • 1 Star Anise
  • 2 Cloves
  • Pinch Salt

Sponge

  • 2 1/2 tsp Dry Active Yeast
  • 3 Tbsp Sugar
  • 4 ½ Cups All Purpose Flour
  • 1 ½ Cups Sweet Potato Water (warm) About 110°

Dough

  • 2 tsp Dry Active Yeast
  • Sponge
  • ½ Cup Brown Sugar
  • 1 tsp Salt
  • 1 tsp Anise Seeds Toasted and Ground
  • ½ Cup Sweet Potato Water (warm) About 110°
  • 1 Egg
  • 1 Stick Butter Room Temperature
  • 4 ½ Cups Bread Flour
  • Cooked Sweet Potato Mashed

Other

  • 1 Egg Beaten for egg wash
  • 3 Tbsp Sesame Seeds Toasted for topping

Instructions
 

Prep all of your Mise en place. It always makes a difference to have your ingredients measured out and ready before each step.

  • Gather and measure out all of your ingredients.
  • For the Sweet Potato
    mise sweet potato for chancay
  • Preparing sweet potato for the dough: Weigh out about 400g and use remaining in another dish.  You may also like to use the peels to make Sweet Potato Peel Chips.
    sweet potato on scale
  • For the Sponge
    mise for sponge
  • For anise seed: Add to a dry pan on medium heat toast until you can smell them and remove from the pan immediately so that they do not burn.
    toasting anise seeds
  • Grind your toasted anise seed with mortal and pestle or spice grinder.
    anise seed in mortal and pestle
  • For the dough
    mise for sweet potato chancay dough

Sweet Potato

  • Peel the sweet potato and cut in quarters. In a small sauce pot, cover the sweet potato with water and add remaining ingredients. Bring to a boil then turn down to a medium low heat. Cook until there is no resistance when pierced by a pairing knife. Then remove from heat and set aside.

Sponge

  • In a large mixing bowl, add sweet potato water, yeast and sugar. Let it ferment about 10 minutes. Once dissolved and bubbling, add the flour and mix thoroughly.
  • Cover with a damp cloth or loose plastic wrap and set aside in a warm part of the kitchen for 2 hour.

Dough

  • In a small bowl, add the egg and sweet potato. Mash and mix with a fork.
  • Mix with your hand the sugar and butter into the sponge. Then mix in the all but 1/2 cup of the flour.
  • Once the dough comes together, dust a work surface and knead dough for about 20 minutes, working the remaining flour into the dough.
  • Place dough in a greased large mixing bowl. Turn the dough to light coat and cover loosely with plastic wrap. Set aside in a warm area of the kitchen for 1 hour.
  • Punch down dough. Knead back into a ball, then portion it into small (40g) balls. Once weighed, take two balls, one in each hand and roll them into smooth round balls. This is done by applying a little pressure and rolling them in a circular motion on your work surface.
  • Place dough balls in a greased pan or cast iron skillet. Set about half an inch apart. Cover and let double in size.

Baking

  • Preheat the oven at 400° degrees
  • Place in the oven for 10 minutes then turn down to 350° degrees for the remaining time. You may also want to turn the pan at this time.
  • Once the tops turn golden brown they should be done. You can check the internal temperature, which should be 195° degrees. Remove and let cool for a few minutes. Best served warm.
Keyword Roll, Sweet Potato
Tried this recipe?Let us know how it was!

My name is Emely Hernandez, I am following my dream to cook and mission to help others. As a home visiting nurse, I saw many first time moms who did not know how to cook and this worried me because if they could not feed themselves nutritious meals, what were they going to feed their baby? I am striving to make an impact in my community, whether by cooking a nourishing meal for the homeless or teaching a new mother how to cook and feed her family. This has led me to finally attend cooking school at the San Francisco Cooking School.

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