This is my third steamed bun recipe, and I’m far from finished exploring variations. With the holidays in full swing, I wanted to give classic bao a seasonal twist: sweet potato buns filled with a spicy bean mixture. These buns are closed and stuffed (rather than open), creating a soft, pillowy bite with a flavorful center.
One of the things I love about steamed buns is their texture — soft, fluffy bread with a smooth, glossy “skin” created by steaming. Adding sweet potato to the dough gently sweetens it and gives the buns a warm color. I also add a pinch of turmeric to intensify the golden hue; it’s optional but gives a pleasant color boost and a little added nutrition. My family enjoyed these buns so much that even non-vegans were convinced — always a good sign!
This recipe is a nod to my Creole and Chinese roots. The dough follows the traditional bao approach, while the filling is inspired by Surinamese flavors: celery leaves and adjuma peppers (both commonly used in Surinamese cooking) bring aroma and heat. If you can’t find adjuma peppers or prefer milder spice, substitute a milder chili or omit the pepper entirely.
To keep the method straightforward I shaped simple round buns, but feel free to experiment with pleating or folding techniques to create a more traditional look. You can also vary the filling or color the dough with natural ingredients (pumpkin, beet, spinach, or turmeric) to make festive versions. No matter the shape or color, these buns are addictive — plan to make extra.
I’m testing how well the buns freeze and refrigerate; once I have firm results I’ll note the best storage method. For now, follow the recipe below and enjoy making them fresh.
Sweet Potato Steamed Buns
Summary: Festive bao with a spicy bean filling — vegan, soft, and flavorful.
Details
- Prep time: 30 mins
- Cook time: 15 mins (steam)
- Total time: 1 hr 45 mins
- Servings: 10 buns
- Course: Main dish
- Cuisine: Vegan fusion
Ingredients
Dough
- 1 cup non-dairy milk (warmed)
- 2 tbsp raw cane sugar
- 1 pack instant yeast
- 1 medium sweet potato (cooked and mashed)
- 2 tbsp vegetable oil
- 1 tsp baking powder
- 3 1/4 cups all-purpose flour
- Turmeric (optional, for color)
Filling
- 250 grams kidney beans (cooked or canned, drained)
- 1 large red onion, chopped
- 5 cloves garlic, minced
- 1 carrot, finely chopped or grated
- 1 handful celery leaves, chopped
- 1 tsp Chinese five spice
- 1/2 tsp ground ginger
- 1/2 adjuma pepper (optional — very spicy)
- Salt and pepper, to taste
Instructions
Filling
- Chop the onion, garlic, and carrot. In a skillet over medium-low heat, sauté the onion, garlic, and carrot in a little oil until softened, about 4–6 minutes. For an oil-free option, sauté with a splash of water, adding more as needed.
- Add the kidney beans, celery leaves, five spice, ginger, and the optional adjuma pepper. Cook for about 10 minutes, breaking up some of the beans with the back of a spoon to create a mix of mashed and whole beans — this helps the filling hold together and gives a pleasant texture.
- Season with salt and pepper to taste. Remove from heat and let the filling cool completely before using it to fill the buns.
Buns
- Activate the yeast: combine the warmed non-dairy milk and sugar in a bowl, sprinkle in the yeast, and let it sit in a warm spot for 5–10 minutes until foamy.
- In a mixing bowl, add the mashed sweet potato, oil, baking powder, and most of the flour. Add the bloomed yeast mixture and knead until you have a soft, elastic dough. You can knead by hand for 10–15 minutes or use a food processor with a dough hook. If using, add a small pinch of turmeric to enhance the color.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 60 minutes.
- Punch the dough down, then divide it into 10 equal pieces. Roll each piece into a ball, then flatten with a rolling pin to about 1/4 inch thickness. Place a level tablespoon of filling in the center of each round.
- Gather the edges up around the filling, pinch to seal at the top, and roll gently to shape into a smooth bun.
- Line your steamer with parchment paper and place the buns on it, leaving room for expansion. Steam in batches if necessary — I steamed five at a time in a large steamer. Steam the buns for about 15 minutes.
- Carefully remove the buns from the steamer and let them rest for a minute before serving. Enjoy warm.
Serving suggestions: these buns are great on their own or served with a simple dipping sauce such as soy sauce with a splash of rice vinegar and a few drops of sesame oil. If you try variations — different fillings, shapes, or dough colors — I’d love to know how they turn out.
Notes on storage: I’m currently testing fridge and freezer storage to determine how long they keep best. Fresh steamed buns are always best, but properly stored, they should still be enjoyable after reheating. Let them cool, then freeze or refrigerate in an airtight container; reheat by steaming until warmed through.
One Love,
A.J.