Soft, fluffy, and satisfying, these homemade sweet potato mantou (steamed buns) combine simple pantry ingredients—bread flour, yeast, salt, mashed sweet potato, a touch of sugar and water—to create light, tender steamed bread with a lovely color and subtle sweetness. The mashed sweet potato adds moisture, flavor and a slightly richer texture than plain mantou. This recipe is vegan and dairy-free, and works especially well if you use a stand mixer with a dough hook, although you can knead by hand or use a bread machine. Below you’ll find clear ingredient notes, step-by-step instructions and tips to make reliable, delicious mantou every time.
Why I love this recipe
- Soft, pillowy texture with a natural sweet potato flavor
- Works well with a stand mixer but can be made by hand
- Egg-free, dairy-free and suitable for many diets
- An easy way to add vegetables to bread without compromising taste
Follow these steps to make sweet potato mantou at home. Read the ingredient and equipment sections first so you have everything prepared before you begin.
Ingredients used to make Sweet Potato Mantou
Notes: Most ingredients are common grocery items. If you use different sweet potato varieties, water adjustments may be necessary.
- Bread flour – preferred for structure and chew. If you don’t have bread flour, see the substitution note below.
- Instant yeast – convenient and fast; no prior activation required.
- Sugar – a small amount feeds the yeast and adds mild sweetness. You can use granulated or raw cane sugar.
- Salt – balances flavor.
- Baking powder – helps the dough puff slightly during steaming.
- Mashed sweet potato – steamed, baked or microwaved until soft, then mashed smooth. Adjust water as needed depending on potato moisture.
- Water – start with a small amount and add more if needed to reach a soft dough.
- Light olive oil (or neutral oil) – keeps the dough tender and pliable.
Equipment
- Stand mixer with a dough hook (recommended) or a bowl and hands for manual kneading.
- Steamer setup (bamboo steamer, metal steamer, or electric steamer).
- Rolling pin, sharp serrated knife, parchment or steamer paper.
Step by step guide
How to Make Sweet Potato Mantou
STEP 1
Cook and mash the sweet potatoes until smooth and free of lumps. Allow to cool to lukewarm.
STEP 2
Combine all dry ingredients (bread flour, instant yeast, sugar, salt, baking powder) in the mixer bowl or a large mixing bowl.
Add the mashed sweet potato and 2 tablespoons of water to the dry ingredients. If your mashed sweet potato is drier (for example purple or Asian varieties), add additional water a tablespoon at a time until the dough comes together.
STEP 3
Begin kneading on low speed or by hand for about one minute until ingredients are mostly combined.
STEP 4
Add the oil and continue kneading for 8–10 minutes, until the dough is smooth, elastic and pulls away from the bowl.
STEP 5
Transfer the dough to a lightly greased bowl, cover and let rise in a warm place until doubled in size, about 60–90 minutes.
STEP 6
Punch down the dough and roll it out into a rectangle roughly 16 x 5 inches.
STEP 7
Roll the dough tightly from the long side into a log, pinching the ends to seal.
STEP 8
Using a sharp serrated knife, cut the log into 16 equal pieces. Place each bun on parchment or steamer paper, cover and proof for 20–30 minutes.
STEP 9
Steam the buns for about 15 minutes, or until a toothpick inserted comes out clean. Remove from the steamer and let cool slightly before serving.
STEP 10
Serve warm. These are delicious plain, slightly toasted, or filled with sweet or savory fillings.
Recipe variations and optional add-ins
- Swap sweet potato varieties for different color and flavor. If using purple or drier varieties, add extra water.
- Add natural color or flavor: matcha, cocoa, cinnamon, or a small amount of coffee/espresso powder for a unique twist.
- Fill mantou with sweet red bean paste, nut butter, or savory fillings like mushrooms or tofu for a different experience.
How to store sweet potato mantou
- Room temperature: keep covered for 1–2 days.
- Refrigerator: store in an airtight container for 3–5 days.
- Freezer: freeze in an airtight container for up to 3 months. Re-steam for 10 minutes or defrost and reheat to refresh.
Note on substitutions
- Gluten-free flours cannot replace bread flour in this recipe without major changes.
- If you must use all-purpose flour, add about 1 tsp of vital wheat gluten per cup to improve structure.
Tips
- Weigh your flour: For consistent results, 1 cup of bread flour = 120 g. Spoon and level flour if you do not have a scale.
- Bread machine option: Add dry ingredients first, then wet. Use the basic dough cycle and check the dough’s consistency during the first knead; adjust water or flour as needed.
- Adjust water carefully: Sweet potato moisture varies by variety and season. Add 1–2 tablespoons extra water if dough seems dry, or a small amount of flour if too wet.
Recipe summary
Sweet Potato Mantou (Healthy Vegan Steamed Buns)
Author: All Purpose Veggies
Prep time: 2 hrs (includes rising) | Cook time: 30 mins
Yield: 16 buns | Calories: 143 kcal per bun
Ingredients
- 4 cups bread flour (480 g), sifted and leveled
- 1 tsp instant yeast
- 3 Tbsp sugar
- 1 tsp salt
- 1 ½ tsp baking powder
- 1 ½ cups mashed sweet potato (about 380 g)
- 2 Tbsp water (add more as needed)
- 1 Tbsp light olive oil (or neutral oil)
Instructions (short)
- Mix dry ingredients, add mashed sweet potato and water, then knead briefly.
- Add oil and knead until smooth and elastic (8–10 minutes).
- Let dough rise in a greased bowl until doubled, about 60–90 minutes.
- Roll into a rectangle, then into a log. Cut into 16 pieces, proof 20–30 minutes.
- Steam for 15 minutes. Serve warm.
Notes
Adjust water based on sweet potato moisture. Store baked buns well covered at room temperature for a couple of days or freeze for longer storage. Re-steam frozen buns for best texture.
