Sweet Potato Bun Cheese Dip

Close up of Sweet Potato Buns with Camembert Cheese

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5 from 2 votes

Sweet Potato Bun Cheese Dip

Impress your friends with this melted cheese and sweet bun goodness at the family get-together

Prep Time25

Cook Time2

Total Time2 25

Course: Appetizer

Cuisine: American

Keyword: Pull apart bread

Servings: people

Author: Karina Carrel

Ingredients

Sweet Potato Bun

½ cup water
¼ cup milk
⅓ cup sugar
2 ¼ tsp dry yeast
2 large eggs
1 ½ tsp salt
6 tbsp unsalted butter
2 ½ tsp fresh rosemary finely chopped
1 cup sweet potato puree
4 ⅔ cup all-purpose flour

Roasted Camembert

1 wheel camembert cheese
2 cloves garlic thinly sliced
2 small rosemary sprigs
1 tsp olive oil

Honey Butter

3 tbsp butter melted
1 ½ tbsp honey
flaky sea salt to taste

US - Metric

Instructions

For the Sweet Potato Buns

In a small microwave-safe bowl, warm the water and milk to 100°F (40°C). Stir in 1 tsp sugar, then sprinkle over the dry yeast. Let sit for 5–10 minutes, until foamy.
In the bowl of a stand mixer fitted with a dough hook (or by hand), combine the remaining sugar, eggs, salt, melted butter, rosemary, and sweet potato purée. Mix briefly on medium speed, then pour in the yeast mixture.
Add the flour gradually, mixing on low speed until a soft dough forms. Increase to medium speed and knead for 5–6 minutes, until smooth and pulling away from the bowl (the dough should remain slightly sticky at the bottom).
Transfer the dough to a lightly floured surface, shape it into a ball, and place it into a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Line a baking tray with parchment paper. Place a lightly oiled bowl (same size as the Camembert) in the center, we're going to replace this with the cheese after. Divide the dough into 16 equal portions (about 85 g each).
Roll each into a ball and arrange evenly around the bowl, leaving space between them for rising. Cover loosely and let rise for 1 more hour. Once risen, remove the bowl and replace it with parchment paper. Place the Camembert in the center of the ring.

For the Baked Camembert

Score the top of the cheese with a sharp knife. Insert garlic slices and rosemary into the cuts, drizzle with olive oil, and season with pepper.
Bake at 350°F (180°C) for 20–25 minutes, or until the buns are golden brown and the Camembert is soft and melty.

For the Honey Butter

In a small bowl, combine the melted butter and honey. Brush the buns with honey butter immediately after baking, then sprinkle with flaky salt and a little rosemary.
Serve immediately, using the warm buns to dip into the melted Camembert.

Notes

Sweet Potato Purée - You can use either homemade or canned sweet potato purée. If you can't find puree it's pretty quick and easy to make your own, steam or roast peeled sweet potatoes until very soft, then mash or blend until smooth. Avoid adding extra liquid, too much moisture can make the dough sticky.

Yeast Activation - The liquid should feel warm to the touch (around 100°F / 40°C). If it’s too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate properly. The mixture should become foamy within 10 minutes if it doesn’t, your yeast may be expired.

Camembert Substitute - If you can’t find Camembert, Brie works beautifully too. You can also use a small wheel of triple-cream cheese for an extra rich dip.

Honey Butter Alternatives - Swap honey for maple syrup or a drizzle of garlic butter for a savory version. For a festive touch, sprinkle with chopped thyme or crushed pink peppercorns before serving.

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