This is officially my new favorite, “must-know” recipe. I’ve been off of wheat for a while, it started before I even began Paleo because I’m allergic to wheat. One of the biggest issues I ran into when giving up wheat was not having buns. I switched to lettuce wraps for my burgers for a bit but honestly I was never very crazy about them. Finally, I just gave up and did no bun.
These sweet potato buns are great for everything that needs a bun. They’re delicious and they’re incredibly easy to make. Not to mention they passed the Husband Test, I actually had to hide them from him because he was eating them all!
2 large sweet potatoes*
2 tbsp coconut oil, melted**
salt or cumin for seasoning
*Remember you’re trying to make circles so if you can find nice even sweet potatoes it’ll help in the long run.
**If you have a brush for marinades or sauce it’ll make it easier to put it on the sweet potatoes.
Preheat oven to 425°F.
Line a baking sheet with tin foil or parchment paper.
Skin sweet potatoes and slice into 1/4″ slices. (As a note you can still roast the ends and eat them but they may be a little too small to make buns.)
Place sweet potato slices on baking sheet and brush with coconut oil, flip and repeat.
Sprinkle with salt or cumin if you’d like to season them a little, honestly they don’t need much.
Place in the oven. In total you will cook the potatoes for roughly 30 – 35 minutes, flipping once halfway through. (You can test one to check if it’s done by inserting a fork, it should easily poke through the sweet potato flesh.)
Remove and let cool.
I paired this sweet potato bun with guacamole and pulled pork, it’s delicious.
Melissa Van Dover