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Purple Sweet Potato Melon Pan

Fluffy, airy, and moist is what our new favorite go-to breakfast is all about! Who doesn’t love a breadbasket at the table? The recipe below makes 8 bountiful buns, great for brunch at home or just because. A perfect pair to complement your morning coffee or tea, it’s a sure way to brighten up your day. Not only is the Purple Sweet Potato Melon Pan bursting with decadent sweet potato and beautiful purple hues made possible with Suncore Foods® Purple Sweet Potato Powder, its dairy-free, egg-free, and vegan friendly! Lightly sprinkled with sugar, it’s a hot cross bun of your childhood dreams.


Make 8 buns

Bread dough:
220g bread flour / all purpose flour
20g light brown sugar
3g salt
20g vegan butter/ butter, softened
3g instant yeast
135 ml soy milk

Cookie Dough:
60g icing sugar
40g vegan butter/ butter softened
pinch of salt
45 ml soy milk, room temp
125g cake flour
1/4 tsp (1g) baking powder
3 tbsp Suncore Foods® Purple Sweet Potato Powder
2 tbsp granulated sugar for rolling


1. Make the Bread Dough — In the bowl of a stand mixer fitted with hook attachment, combine flour, sugar, salt and instant yeast. Add soy milk and butter and knead until soft and elastic ( 10-15 minutes). Shape the dough into a ball and place into a lightly greased bowl. Cover and let rise in a warm place until doubled in size (1-1.5h).

2. Make the Biscuit Dough — Place softened butter into a large bowl a whisk until smooth. Add powdered sugar and and whisk until fluffy. Add soy milk and whisk to combine. In another bowl, combine flour, baking powder and Suncore Foods® Purple Sweet Potato Powder. Sift flour mixture into butter-sugar mixture. Mix with a rubber spatula to combine. Don't knead. Form a log, cover with plastic wrap and refrigerate for 30 minutes.

3. Assemble — Deflate bread dough and divide into 8 pieces. Roll pieces into balls. Cover and let rest for 15 min. Divide biscuit dough into 8 pieces. Roll them into balls and flatten into discs. Wrap biscuit dough around the buns. Coat the biscuit dough with granulated sugar. Score the top into crisscross pattern. Place on baking sheet, covered for 40 min.

4. Bake into preheat oven at 180C for 15 min.