Thanks to Gaby Moretti-Chambers for providing this recipe



600g Boiled Sweet Potato
3.5 Cups of Self Raising Flour
Season to taste.



1) Boil approx. 6, small to medium sweet potatoes until soft right the way through. This will take roughly 20 to 30 minutes. Once cooked, place them in a bowl with ice-cold water for them to cool. Once cold enough to handle, use a knife to score the skin around the middle and peel away the skin.

2) Add 1 cup for self-raising flour to begin with and mash the potato with your hands or a potato masher. Continue to add flour until it becomes more dough-like. This would be a good time to add any seasoning if you so wish, but they are still delicious without seasoning.

3) Transfer to a floured surface and begin to knead the dough to make sure that the sweet potato is well incorporated with the flour. Cut evenly. This dough should yield around 6 to 8 buns. Roll into desired shape and place in a baking tray lined with greaseproof paper. You can also add sesame seeds on top.

4) Place on the top shelf of a preheated oven at 200 or 180 fan assisted for 25 to 30 mins, until puffed up and golden. Place on a wire rack to cool.