Step 1

Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, and baking powder ) in the bowl of the stand mixer.

Step 2

Stir in the apple cider vinegar to the water, and add to the dry ingredients - along with the mashed purple sweet potatoes.

Step 3

Start to knead the dough at a low setting (speed for about a minute, until all the ingredients are mostly combined.

Step 4

Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.

Step 5

Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, the water content in the sweet potatoes, as well as the humidity and temperature of the kitchen.

Step 6

Remove the finished dough from the mixer bowl and place in a lightly greased bowl.

Step 7

Cover and let rise until doubled, about 60-90 minutes****

Step 8

When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and divide into 12-14 equal sized pieces.

Step 9

Wrap the dough pieces around the prepared filling, and place them on a piece of parchment square, or a sheet of steamer paper.

Step 10

Cover and let rise for 20-30 minutes.

Step 11

Meanwhile, boil water and prepare the steamer

Step 12

Transfer the buns to the steaming pan and steam the buns for 15 minutes

Step 13

Enjoy!

Step 14

Note: You can store these steamed buns, well wrapped, at room temperature for up to 1 day. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or steam them again for just 10 minutes to enjoy them just like fresh.