Sweet Potato Mantou

Sweet Potato Mantou

Sweet Potato Mantou

This delightful Sweet Potato Mantou is soft, pillow, fluffy and steamed to perfection.

Serves: 12-15

Time: 1 hr. 15 mins.


For Dressing:

½ tablespoon yeast

½ teaspoon sugar

⅓ warm water

For Potato Mantou:

1 cup Hong Kong flour, Chinese bao flour or cake flour

⅓ cup yam or sweet potato

4 tablespoons sugar

4 tablespoons oil

A pinch of salt


  1.   Combine yeast together with warm water and sugar in a large bowl.
  2.   Mix until thoroughly combined; set aside until foamy, for several minutes.
  3.   Steam the sweet potato or yam until soft, discarding the water. Mash the potato until you get a puree like consistency using a spoon.
  4.   Add the potato puree with the yeast mixture and the entire remaining ingredients; mix on low speed using your stand mixer, for 20 minutes.
  5.   Remove the dough from the stand mixer and let rest for 45 minutes, cover it with the damp cloth
  6.   Dust some flour over the surface and evenly divide the dough into three portions.
  7.   Make a log from each portion and flatten the dough to a rectangle shape using a rolling pin.
  8.   Using your hand or a pastry brush; wet slightly on the surface of the dough.
  9.   Tightly roll it up into a log; cutting the dough roughly in mantou shape into 4 or 5 pieces and place them on 2×2” steaming paper or baking sheets.
  10.   Repeat these steps for the leftover portions. Bring the steamer to a boil; work in batches and steam the mantou for 12 to 15 minutes.

Originally posted 2020-05-08 22:15:43.