Cheesy Sweet Potato Buns (Air Fryer): Soft, Golden and Filled with Melted Cheese
These Cheesy Sweet Potato Buns (Air Fryer) turn a handful of everyday ingredients into the kind of snack you will want to make again and again. The dough is made with smooth roasted sweet potato and a little bread flour, wrapped around a generous cheddar and mozzarella centre, then air fried until beautifully golden. I used Japanese sweet potato, which has a naturally sweet, slightly nutty flavour and a drier texture that works particularly well for this recipe. If you enjoyed my 2-Ingredient Sweet Potato Gnocchi or love the cheesy centre in my Air Fryer Cheesy Potato Triangles, these little buns are another delicious way to transform potatoes into something completely different.
Scroll down or tap Jump to Recipe for the full printable recipe with exact measurements.
Simple Ingredients, Big Flavours
One of the best things about this sweet potato bun recipe is how short the ingredient list is. There is no yeast, no proving and no complicated bread-making involved. Instead, roasted sweet potato provides the base of the dough, while cheese does most of the work when it comes to flavour. It is a similar idea to the simple potato transformations in my Sweet Potato Quiche Florentine and Crushed Potato Pie: familiar ingredients, used in a slightly unexpected way.
- Japanese sweet potato – The base of the dough. Once roasted and blended until completely smooth, it creates a soft dough with a naturally rich flavour. I used around 800 g whole Japanese sweet potato to get approximately 500 g roasted flesh.
- Bread flour – Only a relatively small amount is needed to bring the sweet potato together into a workable dough. You may need a little extra depending on the moisture content of your potatoes.
- Salt – A pinch in the dough balances the natural sweetness of the potato and brings out the savoury flavours.
- Cheddar – Adds a stronger, richer cheese flavour to the centre of each bun.
- Mozzarella – Gives the filling that soft, stretchy melted-cheese texture that makes these buns especially satisfying when served warm.
- Egg – Brushed over the buns before air frying to help create a glossy, golden finish.
- Sesame seeds and flaky salt – A simple finishing touch that adds texture, savouriness and makes the buns look even more tempting.
- Olive oil spray – Helps prevent sticking and encourages the outside of the buns to colour nicely in the air fryer.
How to Make Cheesy Sweet Potato Buns in the Air Fryer
These buns may look like traditional bread rolls, but the method is much simpler because there is no yeast, no proving and no lengthy kneading. The key is to keep the sweet potato dough soft and avoid adding too much flour, which can make the finished buns dense.
Roast the Sweet Potato
Start by roasting the sweet potato until completely soft and fork-tender. I used Japanese sweet potato, which has a naturally drier and starchier texture that works particularly well for this recipe. You can roast the sweet potatoes however you prefer. I cooked mine in the air fryer with a drizzle of olive oil and a little salt. Once cooked, a fork should slide easily through the flesh without resistance.
Cool, Peel and Blend
Leave the roasted sweet potatoes to cool completely to room temperature before making the dough. Once cooled, remove the skins and transfer the flesh to a blender or food processor. Blend until completely smooth. This extra step removes any fibrous pieces or lumps and creates a smoother, more uniform dough.
Make the Sweet Potato Dough
Place the bread flour directly onto a clean, flat work surface and create a well in the centre. Add the blended sweet potato and a pinch of salt.
Start incorporating the flour into the sweet potato with a spoon. Once it becomes too thick to mix comfortably, use your hands to gently knead everything into a very soft dough. Do not overwork the dough. Knead only until the flour and sweet potato are evenly combined and the mixture holds together.
The exact amount of flour you need can vary depending on the type and moisture content of your sweet potato. Japanese sweet potatoes are generally drier and starchier, while regular orange-fleshed sweet potatoes can contain more moisture. If the dough feels too wet or sticky to shape, gradually incorporate a little extra flour. Add only a small amount at a time and avoid making the dough firm or dry. Too much flour can result in dense buns. The finished dough should remain very soft and slightly tacky while still being manageable enough to shape.
Divide and Shape
Form the dough into one large ball, then divide it into 6 equal portions. Roll each portion gently into a ball, then flatten it with the palm of your hand to form a round disc. Try to keep the centre thick enough to hold the filling without tearing. If the dough sticks to your hands or work surface, use a light dusting of flour rather than incorporating a large amount of extra flour into the dough.
Prepare the Cheese Filling
Combine the grated cheddar and mozzarella in a bowl. The cheddar adds plenty of savoury flavour, while the mozzarella gives the filling its gooey, stretchy texture. Place a portion of the cheese mixture in the centre of each sweet potato disc, keeping the cheese away from the edges so the buns are easier to seal.
Fill and Seal the Buns
Bring the edges of the dough up and around the cheese filling until they meet in the centre. Pinch the edges firmly together to completely enclose the cheese, then gently shape the dough back into a smooth ball. Check each bun carefully for tears, cracks or thin spots. Make sure the dough is completely sealed, otherwise the cheese can escape as it melts during cooking. Repeat with the remaining dough and filling.
Prepare for Air Frying
Lightly spray the air fryer basket with olive oil, then arrange the buns inside. Leave a little space between them so the hot air can circulate properly. If your air fryer basket is too small to fit them comfortably without touching, cook the buns in batches rather than overcrowding them.
Add the Egg Wash and Garnish
Beat the egg until smooth, then brush it generously over the tops of the buns. Finish with sesame seeds and a little flaky salt. The egg wash helps the buns develop their glossy, beautifully golden exterior, while the sesame seeds and salt add extra texture and flavour.
Air Fry Until Golden
Air fry the buns until the outside is beautifully golden and set and the cheese in the centre has completely melted. Air fryers can vary considerably in power and size, so keep an eye on the buns towards the end of cooking rather than relying only on appearance at the beginning.
Serve While Warm
Serve the Cheesy Sweet Potato Buns while they are still warm, when the cheddar and mozzarella filling is soft, melted and gooey. Enjoy them on their own, with a garlic yoghurt dip or with your favourite dipping sauce.
Scroll down to the printable recipe card with exact measurements and cooking instructions.
Why We Love Cheesy Sweet Potato Buns
What makes these buns so enjoyable is the contrast between the soft sweet potato dough and the savoury melted cheese hidden inside. Japanese sweet potato gives them a subtle natural sweetness without turning the recipe into something dessert-like, while cheddar and mozzarella bring enough saltiness and richness to keep every bite firmly on the savoury side. They also require far less work than conventional homemade bread: there is no yeast, no proving and no lengthy kneading. That playful way of reinventing potatoes is something you will also find in my Mini Potato Crust Quiches and Potato Wrap Shawarma where potatoes take on a completely different role from the usual side dish.
Perfect for Any Occasion
These air fryer sweet potato buns are versatile enough for anything from a quick afternoon snack to brunch, lunchboxes or a casual gathering with friends. You can prepare them with the classic cheddar and mozzarella filling or experiment with other cheeses and flavour additions depending on what you have in the fridge. They can also be shaped ahead and frozen before cooking, making them handy when you want something homemade ready to go. If you are putting together a larger table of savoury bites, pair them with my Potato-Crust Beef Tacos or Easy Mini Crushed Potato Tarts (Gluten Free) for a spread full of comforting potato-based recipes with different textures and flavours.
Instagram Tutorial & More
Want to see how this recipe comes together? Watch our quick video on Instagram, and don’t miss our other easy and delicious recipes:
- Crushed Potato Quiche with Chicken and Pesto
- Potato Tarts with Smashed Avo and Chicken Salad
- Potato Tarts with Beetroot Feta & Avocado Salsa
- Stuffed Potato Boats
- Two Potatoes Gratin
- Potato Roses with Spinach Feta
- Butternut Squash and Gruyère Gratin
Happy cooking,
Izabella
Description
These Cheesy Sweet Potato Buns are soft, savoury and packed with a gooey cheddar and mozzarella centre. Japanese sweet potato gives the dough a naturally rich flavour and smooth texture, while a little bread flour helps hold everything together. They are brushed with egg, topped with sesame seeds and flaky salt, then cooked in the air fryer until golden. The result is a comforting little bun with a soft centre and cheesy middle. They are easy to make with just a handful of ingredients and work perfectly as a snack, side dish or light meal. Serve them warm on their own or with a garlic yoghurt dip or your favourite sauce.
Ingredients
Instructions
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Roast the sweet potato first. I used around 800 g Japanese sweet potato, which gave me approximately 500 g roasted flesh. If using regular sweet potato, you may need slightly more or less depending on the variety and water content, but you want to end up with around 500 g flesh. Roast the sweet potato however you prefer. I cooked mine in the air fryer, drizzled with a little olive oil and sprinkled with salt, at 200°C/400°F for around 45 minutes, or until completely soft and fork-tender. Leave to cool to room temperature, then peel. Blend the flesh in a blender or food processor until completely smooth for an extra-smooth dough.
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Place the flour on a clean, flat work surface and make a well in the centre. Add the blended sweet potato and a pinch of salt. Start incorporating the flour into the potato with a spoon, then continue with a fork before gently kneading everything together into a very soft dough. If your sweet potato is particularly moist, you may need a little more flour, but add it gradually and avoid using too much, as this can make the buns dense.
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Shape the dough into a ball and divide it into 6 equal portions. Roll each portion into a ball, then flatten it with the palm of your hand to create a disc approximately 10–12 cm in diameter. Mix the grated cheddar and mozzarella together, then place some of the cheese mixture in the centre of each disc. Bring the edges of the dough up and around the filling, pinch firmly to seal, then gently shape into a ball. Make sure there are no tears or gaps in the dough, otherwise the cheese may leak out during cooking. Repeat with the remaining dough and cheese.
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Lightly spray the air fryer basket with olive oil and arrange the buns inside. Brush the tops with the beaten egg, then sprinkle with sesame seeds and flaky salt. Air fry at 190°C/375°F for 15–18 minutes, or until the buns are beautifully golden on top. Serve while still warm with a garlic yoghurt dip, your favourite sauce, or simply enjoy them on their own.
Nutrition Facts
Servings: 6 ServingCalories:203.82kcalTotal Fat:6.58gCholesterol:45.08mgSodium:154.58mgPotassium:434.48mgTotal Carbohydrate:27.54gDietary Fiber: 3.07gSugars: 5.51gProtein:8.7gVitamin A: 864.16IUVitamin C: 16.33mgCalcium: 159.27mgIron: 1.34mgVitamin D: 0.24IUVitamin E: 0.81IUVitamin K: 2.44mcgVitamin B6: 0.26mgVitamin B12: 0.4mcgPhosphorus: 153.35mgMagnesium: 31.41mgZinc: 1.13mg
Note
- Using regular sweet potato: Japanese sweet potatoes are naturally drier and starchier than many orange-fleshed sweet potatoes, so regular sweet potato may produce a softer, wetter dough. Start with the listed 80 g bread flour, then add a little more, 1 tablespoon at a time, only if needed. The dough should remain very soft and slightly tacky but still be easy enough to shape. Avoid adding too much flour, as this can make the buns heavy and dense.
- Sweet potato amount: Around 800 g whole Japanese sweet potato gave me approximately 500 g roasted flesh. The exact amount will vary depending on the size and variety of the potatoes.
- Cool the sweet potato first: Let the roasted sweet potato cool completely before mixing it with the flour. Warm potato can make the dough softer and more difficult to handle.
- Blend for a smoother dough: For the smoothest texture, blend the roasted sweet potato flesh in a blender or food processor before making the dough. You can also mash it very thoroughly, but the finished buns may have a slightly more rustic texture.
- Do not overwork the dough: Knead only until the sweet potato and flour come together. Over-kneading or adding excessive flour can make the buns dense rather than soft.
- If the dough is sticky: Lightly flour your hands and work surface rather than immediately adding a large amount of flour directly into the dough.
- Cheese filling: Cheddar and mozzarella give you a good balance of flavour and stretch, but you can use other cheeses. Try Gruyère, Gouda, Emmental, Monterey Jack, Red Leicester, provolone or a combination of your favourites. Avoid very wet cheeses unless they are well drained.
- Other filling ideas: You can add chopped spring onions, fresh herbs, a pinch of chilli flakes, garlic, caramelised onion or finely chopped cooked spinach to the cheese. Keep additional fillings fairly dry so they do not make the centre watery.
- Seal them well: Pinch the dough firmly around the filling and check carefully for cracks or thin spots. Any openings can allow the melted cheese to escape during cooking.
- Air fryer size: Leave a little space between the buns so the hot air can circulate. Depending on the size of your air fryer, you may need to cook them in batches.
- Air fryer timing: Air fry at 190°C/375°F for 15–18 minutes, or until deeply golden. Air fryers vary, so start checking them towards the end of the cooking time.
- To bake in the oven: Arrange the buns on a baking tray lined with baking paper. Brush with beaten egg, sprinkle with sesame seeds and flaky salt, then bake in a preheated oven at 200°C/400°F, or 180°C/350°F fan, for approximately 20–25 minutes, until golden. The exact timing may vary depending on their size and your oven.
- To freeze before cooking: Assemble and shape the buns, but do not brush them with egg yet. Place them on a tray and freeze until firm, then transfer to a freezer-safe bag or container. Freeze for up to 2 months.
- Air frying from frozen: There is no need to thaw them first. Brush the frozen buns with beaten egg, add the sesame seeds and flaky salt, then air fry at 180°C/350°F for around 20–25 minutes, or until golden and hot all the way through. If they are browning too quickly, reduce the temperature slightly and continue cooking until the centres are heated through.
- Storing cooked buns: Once completely cool, keep leftover buns in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the air fryer at 170–180°C/340–350°F for around 4–6 minutes, until warmed through.
- Serving: These are best served warm, while the cheese centre is still soft and melted. They are delicious on their own or with garlic yoghurt dip, herby yoghurt, chilli sauce or your favourite dipping sauce.
