Another catch up bake from the Book of Buns, found me roasting sweet potatoes for these little buns from Peru. The buns come up with a lovely golden colour, but are not at all sweet in taste. They rose really well, and the texture is soft. We have had them with soup, with cheese, and Mr S even had one with a glass of milk for his supper! They went particularly well with my latest preserve: Blackcurrant and Apple Jam.