Yams, Mac and Cheese Egg Rolls Recipe: Sweet-Savory Breakfast Bites in 20 Minutes

This yams and mac and cheese egg rolls recipe transforms breakfast into a crispy, savory-sweet sensation that’s ready in just 20 minutes.

The magic happens when tender sweet potatoes and creamy mac and cheese get wrapped in a golden, shatteringly crispy egg roll shell—perfect for brunch or a hearty snack.

I developed this recipe after craving something that combined my love for comfort food with the fun of handheld bites, and it never fails to impress.

The key to success lies in the filling: roasted yams add natural sweetness and texture, while the mac and cheese provides that classic cheesy goodness. The egg roll wrappers get a light coating of cornstarch before frying, ensuring they stay crispy even after baking.

This method keeps things simple without sacrificing flavor or texture—no advanced techniques required, just a few essential steps.

What you’ll end up with is a plate of golden-brown egg rolls that crackle with every bite, revealing creamy mac and cheese and sweet, caramelized yams inside.

The aroma alone will have everyone at the table asking for seconds, and the combination of sweet and savory flavors makes these bites irresistibly addictive. Serve with a side of honey mustard or spicy mayo for dipping, and you’ve got a breakfast or snack that’s anything but ordinary.

These egg rolls are perfect for feeding a crowd, meal prepping ahead of time, or satisfying a craving for something indulgent yet easy to make. The recipe scales effortlessly, so you can adjust the quantity based on how many you’re serving.

Ready to turn your kitchen into a breakfast hotspot? Let’s get started!

Ingredients for yams and mac and cheese egg rolls

Sweet, cheesy, and crispy—these egg rolls combine breakfast favorites in one irresistible bite.

Sweet potatoes are the star here. Orange-fleshed varieties like Jewel or Garnet stay moist when roasted. Grab a couple extra pounds at Trader Joe's or Whole Foods—they usually have pre-peeled ones, which saves time. If you're using regular sweet potatoes, roast them at 400°F for 20 minutes before cubing to caramelize the edges. The egg roll wrappers? King Noodle or T&T brands are my go-tos—they're sturdy enough to hold the filling without tearing. Keep them covered until ready to use, or they'll dry out.

No sharp cheddar? Pepper jack or Gouda work too—just melt better. Running low on milk? Evaporated milk or half-and-half thickens the sauce nicely. The cornstarch is non-negotiable for crispiness—it's what makes those wrappers shatter when you bite in. For the oil, vegetable or canola are budget-friendly, but peanut oil gives the best flavor. If you're feeling fancy, toss the filled wrappers in a bit of egg wash before frying—it adds that golden sheen. And if you're making these ahead, bake instead of fry to reheat later.

These egg rolls reheat beautifully—just pop them in the oven at 375°F for 10 minutes to revive the crisp. Store leftovers in an airtight container for up to 3 days, but honestly, they disappear fast. The filling keeps well for 2 days in the fridge before wrapping, so prep ahead if you're feeding a crowd. For dipping, honey mustard or spicy mayo are perfect, but ketchup works in a pinch. Double the batch—they freeze well for up to 2 months too.

Step-by-step instructions for sweet-savory egg rolls

Here's how to make these breakfast bites in record time—crispy, cheesy, and packed with sweet potato goodness.

Start by boiling the 2 lbs sweet potatoes in salted water for 12-15 minutes until fork-tender. Drain and mash them until smooth—no lumps, please. While they cook, bring a separate pot of salted water to a boil and add the 12 oz elbow macaroni. Cook until al dente, then drain and set aside.

In a large skillet over medium heat, melt 4 tbsp butter. Add the cooked macaroni, 2 cups shredded cheddar cheese, 2 cups milk, 0.5 tsp garlic powder, 0.5 tsp black pepper, and 1.5 tsp salt. Stir constantly until the cheese melts completely and the mixture thickens to a creamy consistency—about 5-7 minutes. This is your cheesy filling base. Remove from heat and fold in the mashed sweet potatoes until fully combined.

Mix 0.25 cup all-purpose flour and 2 tbsp cornstarch in a shallow bowl. This is your crispy coating. Dip each of the 18 egg roll wrappers halfway into the flour mixture, letting any excess drip off. Place them on a wire rack to dry for 5 minutes—this ensures they'll stay crispy instead of soggy.

Heat 3 cups vegetable oil in a deep skillet to 350°F. Fry the coated wrappers in batches for 1-2 minutes per side until golden brown. Drain on paper towels and keep warm. Here's the thing—don't overcrowd the pan or the oil temperature will drop, leading to greasy wrappers instead of crispy ones.

Spread about 2 tablespoons of the sweet potato mac and cheese mixture onto each wrapper, leaving a ½-inch border. Fold the sides inward, then roll tightly from the bottom up, sealing the edges with a dab of water. You'll have 12 perfect egg rolls—each one a sweet-savory bite waiting to happen.

Return the oil to 350°F and fry the filled egg rolls in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels again and keep warm in a 200°F oven while you fry the rest. The key here is patience—rushing leads to uneven cooking and soggy centers.

Transfer the egg rolls to a serving platter and let them rest for 2-3 minutes to set slightly. Serve immediately with the 0.5 cup honey mustard or spicy mayo for dipping. These bites are best enjoyed warm, with that perfect contrast of crispy outside and creamy, cheesy-sweet filling.

Pro tip: If you're making these ahead, fry them first and reheat in a 375°F oven for 5-7 minutes to restore crispiness. The combination of sweet potatoes and mac and cheese is unexpected but absolutely delicious—perfect for a quick breakfast or even a fun snack!

Essential equipment for great yams and mac and cheese egg rolls

Frying Essentials

You’ll need a deep skillet or Dutch oven with at least 3-quart capacity—I use my All-Clad Stainless Steel because it heats evenly and handles high temps like a champ.

A deep-fry thermometer (like the Thermoworks Thermapen) is a game-changer for keeping oil at 350°F—fluctuations cause greasy wrappers instead of crispy ones. 🔥

For oil, vegetable or canola oil is budget-friendly, but peanut oil adds a subtle nuttiness that pairs perfectly with the sweet-savory filling. Avoid olive oil—it burns at high temps and creates bitter flavors.

I keep a wire cooling rack nearby to drain fried wrappers and egg rolls, which prevents sogginess from sitting in oil residue.

Crispy Wrapper Tools

A shallow bowl for the cornstarch-flour coating is key—use something wide enough to dip wrappers halfway without crowding. I love my OXO Good Grips mixing bowl for this step. For drying the coated wrappers, a wire rack (like the Amazon Basics one) lets air circulate so they stay crispy.

Pro tip: Place the rack over a baking sheet to catch any stray crumbs. 🌾

When assembling, keep a small bowl of water handy to seal edges—just dip your finger and dab the corners. A sharp chef’s knife (I use my Victorinox Fibrox) helps trim excess filling for neat rolls.

For extra crispiness, I brush the filled egg rolls with a light egg wash (1 egg + 1 tbsp water) before the second fry—it adds that golden sheen.

Oven & Storage Gear

To keep fried egg rolls warm while finishing the batch, I use my Breville Smart Oven set to 200°F. A large baking sheet lined with parchment paper makes cleanup a breeze.

For storage, airtight containers (like Rubbermaid Brilliance) preserve crispiness for up to 3 days—just reheat at 375°F for 5-7 minutes to revive the crunch. 💫

If freezing, parchment paper between layers prevents sticking. I label bags with the date and reheat from frozen at 375°F for 10-12 minutes—no thawing needed. For dipping sauces, a small ramekin or mini muffin tin keeps honey mustard or spicy mayo from spilling over the platter.

Frequently asked questions