How To Make Sweet Potato Buns

Sweet Potato Buns

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Ingredients

The original recipe yields 16 servings (as written). The ingredient list has been updated to match the number of servings stated.

Directions

• Bring a large saucepan of salted water to a boil over medium heat, then add the sweet potatoes and bring back to a boil. Reduce the heat to medium-low and continue to cook until the vegetables are very soft, 15 to 20 minutes. Drain the water well. Sweet potatoes should be mashed with a potato masher. 1 cup of the mixture should be measured out and let to cool to room temperature. Keep any leftover mashed sweet potatoes in the refrigerator for subsequent use. Advertisement
• In a mixing basin, whisk together 1/2 cup flour, 1/2 cup warm water, and yeast until well combined. Cover with plastic wrap and set aside in a warm location for 15 minutes to allow the yeast to activate
• 1 cup of mashed sweet potatoes, after cooled, should be added to the yeast mixture and mixed in a stand mixer until well combined. Combine the egg, melted butter, honey, sea salt, and approximately 3 cups flour in a large mixing bowl. Using the dough hook, combine the ingredients. Knit for 2 to 3 minutes, depending on how soft you want it. If the mixture appears to be too sticky, gradually pour in the remaining flour, or as required, until the dough begins to pull away from the edges of the mixing bowl and holds together. Knead for another 2 minutes, or until the dough is extremely soft, very slightly sticky, and somewhat elastic
• Remove from heat. Transfer the dough to a lightly floured work surface. Form into a smooth ball using your hands. Return the dough to the bowl and sprinkle with oil, rubbing the oil into the dough to prevent it from drying out completely. Cover and let aside in a warm place for approximately 2 hours, or until the dough has doubled in size. Turn the dough out onto a lightly floured surface and repeat the process. Gently squeeze out any air pockets that have formed. If flour is required, use simply enough to keep the dough from sticking together. Form into a rectangle form that is approximately 3/4-inch thick. Cut the dough into 16 pieces that are all the same size. Form each piece into a ball by gently rolling it around. Each ball should be slightly flattened before being placed on a rimmed baking sheet lined with a silicone baking mat. Allow to rise until doubled in size, approximately 45 minutes
• Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). In a small bowl, whisk together 1 egg and 1 teaspoon water until well combined. Each bun should be brushed with the egg mixture. Sesame seeds should be sprinkled over the dough. Bake in the preheated oven for about 15 minutes, or until the top is browned.

Cook’s Notes:

This recipe yields enough buns for 8 large, 16 medium, or 32 slider-sized buns (depending on how big you want them). Large buns may require an additional few minutes of baking time, whereas slider-sized buns may require only a minute or two less.

Nutrition:

The whole amount of sweet potato is included in the nutritional information for this dish. The amount of sweet potato ingested will vary depending on the individual.

Nutrition Facts

Per serving: 154 calories; 4.3 grams of protein; 26.3 grams of carbs; 3.3 grams of fat; 27.6 milligrams of cholesterol; 170 milligrams of sodium Nutrition in its entirety

Sweet Potato Bun for the Best Hamburger Recipe

Spring, now is the time for you. Carry on as you like. As you can see, it’s been really chilly around here. It snowed, after all. In the state of South Carolina. In places where it does not snow. As a result, I’m crazy with excitement and eagerly anticipating the arrival of spring. While Jeremy, on the other hand, is donning gloves, beanies, and sweaters as if cold weather is his greatest buddy, it is not. And it goes without saying that I am his best buddy. Really however, all of those items are on my person right now as well, but it’s because Florida has altered my blood, and anything below 50 degrees calls for a pair of mittens.

• As well as leg warmers.
• Jeremy, on the other hand, went out and ran 5 miles when it snowed a few weeks earlier.
• In the midst of a blizzard.
• What?
• That is, after all, what snow is useful for.
• I’ll give you an example of exhibit B: As you can see, tiny bear was completely on board with this.
• It is snowing outside.

Because, as we’ve already discussed, he was out jogging in the cold.

Because, let’s be honest, it’s spring.

During the grilling process, a sweet potato bun was created by accident.

It actually happened.

And some of you specifically requested it!

So here you have it.

Try to get a sweet potato that is particularly large (i.e., broad) because it will serve as the “bun” for your hamburger.

Did you know we have a recipe for it, too?

Peel the sweet potato and set it aside.

I put it in some olive oil, salt, and pepper, as well as a pinch of dried dill, and it’s delicious!

Simply drain some of the grease from the burgers when they have through cooking, and then add the sweet potatoes directly to the pan.

About 3 to 4 minutes on either side is a good estimate.

While things are cooking, I’m prepping the toppings for my burger.

Spring, please come here!

And then there’s serving.

After all, this is her first appearance on the stage.

In contrast, I was unable to get everything into my mouth and was forced to eat with a fork as a solution. In any case, it’s delectable. What method do you use to herald the arrival of spring? Print

Ingredients

1. Peel the sweet potato and set it aside. Cut the sweet potato into 1/4-1/2 inch rounds
2. The centre of the sweet potato is the greatest place to use as “buns” since it is where they are the widest
3. Cut the potato into 1/4-1/2 inch rounds
4. Sprinkle salt and pepper over them after drizzling some olive oil on them. Toss everything together
5. Heat a skillet over medium heat until hot. Add 1/2 tbsp coconut oil and cook until the oil has completely melted, then add the sweet potato rounds. These are really quick to make! On the first side, it took around 3-4 minutes, and on the second, barely 2-3 minutes. Serve on a bun similar to that of a hamburger

Sweet Potato Buns

I understand that you have become accustomed to this being dessert center. Where have all the cookies gone? Who’s bringing the cinnamon buns this time around? Where have all of the icing, glazes, and sprinkle toppers gone? Well, every now and then we need something savory to balance out all that sweetness, and with summer suddenly descending on us in a humid mist of green scents and Mexican beers, I thought you would appreciate this recipe for sweet potato buns, which will serve as the vehicle for your summer burgers.

1. If I’m going to be bold, I’ll say that sweet potatoes are a uniquely southern delicacy.
2. I’m looking forward to that.
3. What kind of person has been covering sweet potatoes with nuts and marshmallows and buttery brown sugar since I can’t remember when started doing it?
4. Like.
5. It’s just that sweet potatoes are a treasured part of Southern cuisine, history, and culture, and as such, I’m claiming them as uniquely ours.
6. Everything about these sweet potato buns is exactly what you’d expect them to be.
7. These aren’t just plain old buns composed largely of flour and air—these things are bursting with flavor.

Allow me to demonstrate how to manufacture them.

It’s really simple.

For a subsequent batch, I used one that had been smoked over an open flame on the grill, and *WOW*, you’ve arrived in Flavortown.

It is necessary to form each bun after the excessively moist dough has risen until it has more than doubled in size.

Honestly, I should have taken photographs of the rolling process for you (and maybe I’ll get around to it soon?

On YouTube, you may find some excellent instructions for constructing buns.

Even if the rolls are oblong or a bit flatter in shape, they will still taste delicious.

Please give the recipe a try and let me know how it turned out! I’d love it if someone tried them as a hotdog roll, so do let me know if you’re feeling really adventurous. Have a wonderful week, enjoy your baking, and we’ll see you next week!

If you like these sweet potato buns you should check out:

Cinnamon Rolls with Sweet Potatoes Desserts: Sweet Potato Meringue Pie, Pumpkin Yeast Bread, and more. Pumpkin Pull-Apart Bread is a delicious fall treat. Dinner Rolls with Cheddar CheesePrint

Sweet Potato Buns

These sweet potato buns are soft and chewy, and the sweet potatoes provide just a hint of sweetness.

• Author: Kate Wood, based on a recipe from King Arthur Flour
• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Total time: 240 minutes
• Yield: 121 x
• Category: bread

• 14 cup (180 gm) lukewarm water
• 6 tablespoons (85 gram) unsalted butter, melted at room temperature
• 3 big eggs, separated
• 1 cup (250gm) mashed sweet potato, cooled (no additional ingredients! )
• 2 cups (275gm) bread flour
• 2 1/2 cups (340gm) all-purpose flour, plus more flour as needed
• 1 cup (250gm) mashed sweet potato, cooled (no additional ingredients! Sugar, 2 teaspoons salt, 2 1/2 teaspoons quick yeast, 3 tablespoons sesame seeds (optional), 1/3 cup flour

Instructions

1. In a large mixing basin or the bowl of a stand mixer, combine the water, butter, TWO eggs, the sweet potato, the bread, the flour, the all-purpose flour, the sugar, the salt, and the yeast. To mix the components, stir them together. Alternate between the dough hook and the paddle attachment for 4 minutes on medium speed, adding a tablespoon or two of flour as required (you can also knead by hand). Even though this is a very soft and sticky dough, it shouldn’t be too thin to be able to pour it out of the bowl easily. Once the dough has been kneaded, place it in a lightly greased basin, cover it with plastic wrap or a tea towel, and leave it to rise in a warm location of the kitchen for around 1 hour and 45 minutes, or until it has doubled in size
2. Once the dough has doubled in size, turn it out onto a well floured surface and divide it into 12 equal-sized rounds. See the video link in the text of the previous post for instructions on how to shape the rolls. Smooth the sides of each roll, making the tops of each bun tight and smooth. Repeat with the remaining rolls. Spread out on a baking sheet that has been gently oiled and cover with plastic wrap or a tea towel once more. while preheating the oven to 350 degrees, allow the dough to rise and puff up for around 45 minutes Once the other egg has risen, softly whisk it together with a teaspoon of water to make a smooth paste. Using a basting brush, lightly brush the egg wash onto the tops of each muffin and sprinkle with the sesame seeds. Bake for 23-25 minutes, or until the tops are brown and the interior temperature reaches 180 degrees, in the preheated oven (approximately 23-25 minutes). Allow to cool before serving

5 thoughts on “Sweet Potato Buns”

1. Is it feasible to use whole wheat flour for some of the all-purpose flour in this recipe?

1. What a great question! I believe you could easily substitute a fourth of the flour without any issues.

• It was delicious and much simpler to prepare than I had anticipated! ★★★★★

1. This is a fantastic recipe. These proofed really nicely (they were kneaded by hand), and they were extremely light and fluffy! Thank you very much for sharing the recipe with us. ★★★★★

Spam is reduced on this website by the usage of Akismet. Learn more about how your comment data is handled. Hello, my name is Kate Wood. I enjoy experimenting with new dishes that are appropriate for different occasions in life. More information may be found here. Keep up with Katie Clova on Twitter: @Katie clova

Turkey Sliders with Sweet Potato “Buns”

Preparation time: 25 minutes Plus chilling time Cooking time: 45 minutes

Makes

10 serves (per recipe) Instead of buns, I use roasted sweet potato slices to create a healthier version of the classic slider recipe. My wife took one taste of these delectable little fellows and declared them to be delicious. — Guy Martino is a resident of Charleston, South Carolina. Turkey Sliders with Sweet Potato “Buns” – a Thanksgiving favorite! Taste of Home provided the photograph for this recipe. Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links.

Ingredients

• 4 applewood-smoked bacon pieces, coarsely chopped
• 4 egg whites, lightly beaten
• 1/2 cup panko bread crumbs
• Two big eggs
• 1 pound ground turkey 2 big sweet potatoes
• 1/2 cup grated Parmesan cheese
• 4 tablespoons chopped fresh cilantro
• 1 teaspoon dried basil
• 1/2 teaspoon powdered cumin
• 1 tablespoon soy sauce
• The ingredients include: shredded Colby-Monterey Jack cheese
• Honey Dijon mustard

Directions

1. Cook the bacon in a large pan over medium heat until it is crisp, then drain on paper towels. Remove all except 2 tablespoons of the drippings from the pan. Remove skillet from the oven. Using your hands, combine the bacon and the remaining ingredients until well combined
2. Cover and chill for at least 30 minutes
3. Preheat the oven to 425 degrees. Sweet potatoes should be cut into 20 pieces that are about 1/2 inch thick. Bake for 30-35 minutes, or until sweet potatoes are soft but not mushy, on a baking sheet that has not been oiled. Remove the slices and allow them to cool on a wire rack. Cook over medium-high heat in a skillet with the saved drippings. Form the turkey mixture into patties about the size of sliders. Cook sliders in batches, 3-4 minutes on each side, taking care not to overcrowd the skillet throughout the cooking process. After you’ve flipped each slider for the first time, top with a pinch of grated cheddar. Preheat oven to 165 degrees and cook until juices run clear. Pour the honey Dijon mustard over each slider before placing it on a sweet potato slice to be served. Cover with a second sweet potato slice to seal the deal. Using a toothpick, pierce the skin.

Nutrition Facts

1 slider has 226 calories, 10 grams of fat (3 grams of saturated fat), 78 milligrams of cholesterol, 293 milligrams of sodium, 20 grams of carbohydrates (7 grams of sugars, 2 grams of fiber), and 14 grams of protein.

How to Make Sweet Potato Buns – Perfect for Sandwiches and Sliders

Using this straightforward recipe, you will learn how to create Sweet Potato Buns. Roasted sweet potato rounds can be substituted for bread when making burgers or sandwiches.

Let’s learn how to make sweet potato buns!

This simple recipe will teach you how to make Sweet Potato Buns. Burgers and sandwiches can be made with roasted sweet potato rounds instead of bread.

How do you get your sweet potato bun sandwiches to stick together?

On Instagram, there have been a lot of queries regarding how these sweet potato buns remain together. With the help of my trusty sidekickparchment paper, I’ve had no trouble keeping them together as I’ve been munching away. Regardless of the type of bread I’m using, I usually wrap my sandwiches in some parchment paper to give them a stronger grip on the plate or counter. As you can see in the video below, I demonstrate how to prepare sweet potato buns as well as how I wrap them with the use of parchment paper.

I use this to make sure that each bun has a uniform coating of avocado oil when it is baked.

My current favorite salt isRedmonds Real Salt, which provides amazing taste when cooking while also providing nutrients that iodized table salt lacks.

Tips and Tricks

Slice the sweet potatoes with the sharpest knife you can find! Sweet potatoes are notoriously difficult to chop through when they are raw. I even struggle a little bit in the video, as you can see. If you are having difficulty cutting through the sweet potato or do not have a sharp knife, you may microwave it for about 30 seconds to soften it somewhat and make it easier to cut through.

In order for this to be a complete and pleasant dinner, as you can see, I like thick sweet potato buns. If you like thinner buns, then slice the sweet potato thinner and cook them for a shorter amount of time than stated above.

How to use sweet potato buns

As soon as you have your sweet potato buns completely baked, you can move on to the more exciting part: deciding what to place in between them. On these buns, a turkey sandwich is unquestionably my favorite, although breakfast sandwiches are also wonderful on these buns. Sweet potato buns for burger sliders are a favorite of mine when I have smaller sweet potatoes available.

Reheating and Storage

Having completed the preparation of the baked sweet potatoes, you can move on to the more exciting part: deciding what to stuff them with. The turkey sandwich is unquestionably my favorite, but these buns are also excellent for breakfast sandwiches. Sweet potato buns for burger sliders are a favorite of mine when I have smaller sweet potatoes on hand.

Check out these other meal prep recipes

• Learn how to make perfect hard boiled eggs, as well as Roasted Red Pepper and Feta Egg Bites, Instant Pot Shredded Chicken, and more recipes.

Keep reading to grab the full recipe! If you make them, please rate and review below or let me know onInstagram.

1. Preheat the oven to 400 degrees Fahrenheit and slice the sweet potato into rounds so that they are 1/2 inch thick. Place rounds on a baking sheet lined with parchment paper
2. Bake for 30 minutes. Using a basting brush, coat both sides of the sweet potato rounds with avocado oil, then season both sides of the rounds with salt
3. Place the rounds in the oven and bake for 15 minutes at 400 degrees Fahrenheit. Then turn the rounds over and bake for another 15 minutes. Make sure to let the rounds cool completely before using them for sandwiches or burgers.

As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience. Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators. Hello, my name is Madeline. With much anticipation, I am sharing my nutritious and simple recipes with you. This section has easy, soothing dishes that the entire family will appreciate. Make a selection from your favorite music or podcast and then go to work!

Reader Interactions

Posted on January 8, 2019 by Kelsey/11 in Uncategorized I’m finally getting around to sharing this wonderful and simple dish with you! You know how much I enjoy sweet potato toast, but occasionally I prefer to roast the slices in the oven in order to make a larger number of them at once and to be able to do a little prepping. See the variety of ways to chop a sweet potato, or even how to utilize standard russet potatoes, in these photographs. I honestly believe that sweet potatoes are the finest alternative since ordinary potatoes can be a little more dry than sweet potatoes, but if you like regular potatoes, that is an option for you.

The only thing that counts is the thickness of your slices, which must be around 1/4 inch thick.

It is possible to make breakfast sandwiches with sausages, tuna sandwiches, chicken salad sandwiches, or any combination of these.

Reheating instructions should also be carefully reviewed before proceeding.

Pin the image below to save this Oven Roasted Sweet Potato Buns recipe for later!

• Preheat the oven to 425 degrees Fahrenheit. Prepare your baking sheet with parchment paper and bake for 20 minutes, then flip it over and bake for another 10-15 minutes, or until gently browned and cooked through
• ** Time will vary depending on how many people are on the pan and how many pans are in the oven. The most crucial thing to look for is a little browned hue and the ability to easily puncture them with a fork
• Otherwise, don’t bother.

Notes

• 425 degrees Fahrenheit should be set for the oven. Prepare your baking sheet with parchment paper and bake for 20 minutes, then flip it over and bake for another 10-15 minutes, or until gently toasted and cooked through. Cooking times might vary based on how many people are in the pan and how many pans are in the oven. The most essential thing is to look for a gently browned hue and to ensure that they can be readily pierced with a fork.

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Cajun Burgers with Sweet Potato Buns

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PIN Cajun Burgers with Sweet Potato Buns

After 4 years of blogging, I have finally acquired the title of “VIP champion of the kitchen” in the eyes of Mr. FFF. I am thrilled! Mr. FFF is OBSESSED with Cajun cuisine, as I previously said in theCajun Cauliflower Casserole and theCajun Cauliflower Tater Tots Casserole recipes, and he ALWAYS requests that I create Cajun-flavored foods. And when I do, I make them entirely out of veggies, which makes him unhappy, except for the time I cooked him Cajun Instant Pot Chili, which made him really pleased.

• However, because he successfully completed Nurse Anesthesia school – and survived – I decided to surprise him with CAJUN + BEEF.
• Forgive me for sneaking veggies into this dish in the shape of a SWEET POTATOBUN (!) but can we really be upset about it?
• Because, despite the fact that they’re still carbohydrates, they’re about eleventy billion times more tasty and healthful than a bun.
• At the very least, this time I made him a “bun.”

No Bun? No Problem!

A delicious burger is one of my favorite foods. Spring and summer are my favorite seasons for grilling with Mr. FFF, and burgers are one of our favorite go-to meals! In addition to being a huge lover of all kinds of burgers, innovation is something I value when it comes to keeping my burger game strong! Hence, my Sweet Potato Bun Recipe will serve as an introduction to a brand-new type of bun. Unless you already know, sweet potatoes are my favorite vegetable. Whether I’m making something delicious like Twice Baked Mexican Sweet Potatoes or combining them into a delicious dessert like Gluten Free Sweet Potato Pie Bars, I always have sweet potatoes in my fridge and pantry.

How do you makeSweet Potato Bunsfrom scratch?

Cooking these tasty and interesting buns for your burgers isn’t nearly as tough as you may expect! Sweet potatoes provide the taste and texture on their own, with only a little help from a drizzle of olive oil and a sprinkle of salt! Here’s how you go about it: Slice Cut 8 slices out of the centre of your sweet potato with a sharp knife using a sharp knife. Because it is the thickest section, it yields the largest and most delicious sweet potato buns. Microwave Combine sweet potato slices and a splash of water in a large microwave-safe mixing dish and microwave on high for 2 minutes.

Once the water has been drained, remove the slices from the pan and wipe them dry with paper towels.

This process should take around 4 minutes. Cook for an another 3-4 minutes on the other side, or until they are cooked and softened but not mushy. Enjoy Add ketchup, vegetables, and a burger to the top of each sweet potato bread, and then top with the remaining sweet potato bun. DEVOUR!

Cajun Burger Ingredients

After I’ve demonstrated how EASY and DELICIOUS it is to create potato hamburger buns, let’s move on to the list of items you’ll need to prepare these fantastic burgers! Here’s everything you need to know: In the Interest of Veggies

• As soon as I’ve demonstrated how EASY and DELICIOUS it is to make potato hamburger buns, let’s move on to the list of items you’ll need to create these fantastic burgers. And now for the good stuff: In the Interest of the Vegetarian

In the Interest of the Burgers

• Grass-fed beef (92 percent), Cajun seasoning, sea salt, and olive oil

A low carb sugar free barbecue sauce to spread on top is also highly recommended!

How to Grill Burgers

Grilling your own burgers may appear to be a daunting task, but don’t be intimidated! Honestly, it’s not that terrifying, but rather quite simple, and the flavor!? It’s just unbeatable! Here’s how it’s done:

1. Preheat your grill to high heat
2. After the grill has reached its maximum temperature, set the burgers on it to cook. Cook for 4 minutes, then flip the burgers and cook for a further 3-4 minutes, or until they achieve the desired doneness on the inside. VOILA! then place them on a dish, covered with aluminum foil, until you’re ready to assemble and devour them

In order to get even more veggie goodness from them, I recommend pairing them with my keto french fries.

How long can I store Potato Buns for?

You may keep the sweet potato buns in the fridge until you’re ready to use them, or until you have enough for leftovers. They are best served immediately after grilling; however, if you choose to preserve them in the refrigerator, they will last for 2-3 days.

Other Burger Recipes

Burger in a Bowl made with whole grains and vegetables Paleo Burger with Grilled Pineapple Casserole with Cheeseburger and Spaghetti Squash Prep:10minutes Cook:15minutes Total:25minutes

For the veggies:

• 2 tablespoons extra-virgin olive oil
• 1/2 large green pepper, thinly sliced
• 1/4 large onion, thinly sliced
• 2 tablespoons extra-virgin olive oil 1/2 cup finely sliced celery
• 1/2 tablespoon minced fresh garlic

• Grill over high heat for at least 10 minutes before you start cooking on it. In a large frying pan, heat the olive oil (for the vegetables) over medium high heat until shimmering. Cook, turning regularly, until the peppers, onions, celery, and garlic are tender and golden brown, about 5-7 minutes. Remove from the heat and set aside. Remain the heat on a low setting to keep warm. In a large mixing basin, combine the ground meat, Cajun spice, and salt and mix thoroughly. Make 3 3/4-inch patties out of the mixture. Lightly brush the olive oil over either side of the pan. The burgers should be cooked for 4 minutes over direct fire after the grill has reached high temperature. Toss and cook for another 3-4 minutes or until they achieve your preferred level of doneness on the other side. Transfer to a platter and cover with plastic wrap to keep warm while you relax
• Cut 8 slices out of the centre of the sweet potato (it’s the biggest section) that are approximately 1/4 inch thick. Set the slices aside. Place them in a large microwave-safe dish with a little amount of water and microwave on high for 30 seconds. Cover with plastic wrap and microwave for about 2 minutes, or until they JUST begin to soften. *
• Drain the water from the potatoes and blot them dry with a paper towel. Grill the potatoes for about 4 minutes, brushing the oil onto each side of the potatoes as they cook. Cook for a further 3-4 minutes on the other side, until fork tender but not mushy
• While the potatoes are cooking, combine all of the ketchup ingredients in a medium-sized mixing basin
• Set aside.

To serve:

• Using a spoon, divide the ketchup among all eight of the sweet potato pieces. Divide the vegetables among the four slices of bread, then set a burger on top of each slice of bread that has been coated with vegetables. DEVOUR the remaining sweet potatoes after covering them with the remaining sweet potatoes.

*I’m sure you could boil them as well, but it would only take a few minutes (maybe 2-4 minutes). Calories: 307 calories per serving (15 percent ) 20.7 g of carbohydrate (7 percent ) 23 g of protein (46 percent ) 16.3 g of fat (25 percent ) 5.1 g of saturated fat (32 percent ) 1.1 g of polyunsaturated fat 5 g of monounsaturated fat Cholesterol: 60 milligrams (20 percent ) Sodium: 247.7 milligrams (11 percent ) Potassium: 363.1 milligrams (10 percent ) 2.9g of dietary fiber (12 percent ) 5.6 g of sugar (6 percent ) Vitamin A (in IU): 10130 (203 percent ) Vitamin C: 56.3 milligrams (68 percent ) Calcium: 27 milligrams (3 percent ) 1 milligram of iron (6 percent ) Nutrition Disclaimer Recipes created and developed on Food Faith Fitness are only for the purpose of providing knowledge.

Dinner and the Main Course are on the menu.

Amount Per Serving (in grams) calories307 calories from fat 147 percent of the daily recommended intake * Fat16.3g25 percent Saturated Fat 5.1g32 percent Polyunsaturated Fat 1.1g Fat16.3g25 percent Saturated Fat 5 g of monounsaturated fat Potassium363.1mg 60mg 20 percent Sodium247.7mg 11 percent Cholesterol60mg 20 percent 10% of calories come from carbohydrates.

Calcium27mg (68%) 68 percent 1 gram of iron1 gram of magnesium6 % A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

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Sweet Potato Buns

• Author:Lexi
• Preparation time: 5 minutes
• Cooking time: 25 minutes
• Total preparation time: 30 minutes

• Baking a sweet potato bun requires the following ingredients: one big sweet potato, one teaspoon extra-virgin olive oil, or another oil of choice, half teaspoon ground cinnamon, and Himalayan sea salt. Make it into a breakfast sandwich by adding the following ingredients: eggs, fried bacon, wilted baby spinach.

Instructions

• Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper to prevent sticking. Sweet potatoes should be cut into 1/2 inch thick rounds. Toss with olive oil, cinnamon, and sea salt
• Set aside. Bake for 25 minutes, or until thoroughly cooked, laying flat on a baking pan and rotating midway through

Notes

This recipe was last updated in March of this year. To make changes to CSS, go here. To make changes to CSS, go here.

9 Responses

1. What a fantastic concept! It appears to be of high quality
2. This is a fantastic concept, and I will absolutely be using it
3. How thin and delicate do yours wind up being in the end? After 25 minutes in the oven, mine still had the texture and taste of a baked sweet potato, which I liked. They were, nevertheless, quite tasty
4. These buns are simply delicious! I enjoy experimenting with different flavors, therefore the sweetish flavor in there is even better than bread for me. I just tried them with miniburgers today and they were delicious. Keeping a paleo diet is simple when you have ideas like these. Thanks
5. The whole thing took me less than 15 minutes (I sliced mine a little thinner than instructed) and they turned out perfectly! Thank you for sharing this recipe!

• How do you store it, and how lucky are you if you produce a batch that lasts? Thx

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Sweet Potato Rolls Recipe or Bread 2 Ingredients EASY

These sweet potato rolls are made without the use of yeast! You’ll adore the sweet potato flavors in this dish.

No Yeast Sweet Potato Rolls Recipe

Staying secure and at home means having plenty of time to prepare meals and bake goodies. These sweet potato rolls are ideal since they don’t require the use of yeast, which is particularly beneficial at a time of shortage. Our recipe for quick and simple bread without yeast, made with sweet potato and self-rising flour, is right here on this page. It’s very simple to produce, and the texture is really fantastic. The rolls are soft and supple, and they are quite fulfilling when you require warm rolls in a short amount of time.

Yum!

Video: Recipe for 2-Ingredient Sweet Potato Rolls

• Sweet potatoes can be baked or boiled, depending on your preferred method of preparation. If you don’t have self-rising flour on hand, follow our recommendation in the recipe box below. In no time, you’ll have a warm batch of cookies thanks to our step-by-step images
• To avoid tough and hard cookies, avoid kneading the dough for an excessive amount of time. Try them hot out of the oven with a pat of butter on top. It’s really good

Can you use regular white potatoes for this recipe?

We attempted it, but it did not work. After numerous batches of ordinary white potatoes were tested, it was determined to be overly dry. Sweet potatoes have more moisture than regular potatoes, which is why they function. But we’ll find out a method to make this recipe work with ordinary potatoes, and we’ll keep experimenting until we succeed. Keep an eye out for further information!

2-Ingredient Sweet Potato Rolls: No Yeast

Yield:6rolls Preparation time: 10 minutes Cooking Time: 20 minutes 30 minutes of resting time Time allotted: 1 hour These rolls are moist and supple, and they are really simple to make. Make your own self-rising flour by mixing the following ingredients: 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. This recipe yields 6 rolls that are cooked through and crispy on the outside. Sliding doors are the right size for them. Don’t make the rolls any larger than they need to be since they may not cook all the way through and remain uncooked in the middle.

• Sweet potato, mashed
• 1 cup (240mL) self-rising flour
• 1 cup (240mL) cooked sweet potato

• Preheat the oven to 400 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. Sweet potato and self-rising flour should be combined in a large mixing basin. With a fork, combine the ingredients until a dough ball is formed. Check to see that all of the self-rising flour and sweet potato has been scraped off of the bowl’s sides. Knead the soft dough ball for approximately 1 minute, or until it is smooth, on a lightly floured surface. If you keep adding too much flour to the dough, it will become tough and difficult to work with. Don’t over-knead the dough since you want it to remain soft and malleable. Dividing the dough into six equal pieces is a good idea. Form 6 balls out of the dough by rolling it between your palms. Place the dough balls on a baking sheet lined with parchment paper and let aside for about 30 minutes (dough balls may rise somewhat during this time). The rolls should be baked for 15-20 minutes, or until the buns are completely cooked through. Set aside to cool and then serve with butter, or as mini sliders or sandwiches.

117 calories, 25 grams of carbohydrates, 3 grams of protein, 1 gram of fat, 1 gram of saturated fat, sodium: 17 milligrams, potassium: 243 milligrams, fiber: 2 grams, sugar: 3 grams, vitamin A: 8968 international units, vitamin C: 9 milligrams, calcium: 21 milligrams, iron: 1 milligram Sandwiches, a side dish, and a snack are included in the course. Cuisine:American Calories:117

More Easy Recipes:

• Try our 2-ingredient greek yogurt bagels that are cooked in the oven
• Listed below is our recipe for Air Fryer Easy Bagels
• Broccoli and cheese chicken egg rolls
• Broccoli and cheese chicken egg rolls Carrot and sweet potato casserole with crispy nut topping Here are some more excellent baking ideas for you to try while you’re at home

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These Sweet Potato Sliders Are An Instant Summer Classic

These may appear to be challenging, but they are actually rather simple. Considering that the burgers and the sweet potatoes cook in almost the same amount of time, both dishes may be completed in less than 30 minutes! Yields:4servings Preparation time: 0 hours and 10 minutes Time allotted: 0 hours 25mins 1 pound of ground beef 1 tablespoon Dijon mustard 1 tablespoon of Worcestershire sauce a half teaspoon of garlic powder Kosher salt is a kind of salt that is kosher. peppercorns that have been freshly ground Cut 2 medium sweet potatoes into 1/2″ inch thick rounds and set aside.

1/2 red onion, thinly cut into rounds (about 1/2 cup) 12 avocado, thinly sliced4 slices bacon, lightly browned

1. The fact is that they are quite simple to make. Considering that the burgers and the sweet potatoes cook in almost the same amount of time, both dishes may be prepared in less than 30 minutes. Yields:4servings Duration of Preparation: 0 hours and 10 minutes Duration: 0 minutes and 0 seconds 25mins 1 pound of lean beef 1/4 cup dill pickle relish 1 teaspoon of Worcestershire sauce (optional). garlic powder (about 1/2 teaspoon) KOSHER SALT is a kind of salt that has been certified by the Jewish community as being kosher. peppercorns that are freshly ground sweet potatoes (medium size) sliced into 1/2 inch thick rounds 1 tablespoon of extra-virgin olive oil (optional) Monterey Jack cheese was used as a topping on four slices. A half-inch of red onion, finely chopped into rounds 12 avocado, thinly sliced4 slices bacon, lightly fried

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Paleo Burgers with Sweet Potato Buns

• Organic ground turkey (may be substituted with organic chicken or grass-fed beef)
• 1/3 cup chopped spinach or collard greens
• 1/2 diced bell pepper
• 1 teaspoon cumin
• 1/4 cup chopped cilantro
• 1/2 teaspoon chili flakes
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 extra wide sweet potato

1. In a large mixing basin, combine all of the ingredients (except the sweet potato) and well combine them
2. Make patties out of the ingredients you just made. Preheat the oil in a skillet over medium heat until heated but not smoking
3. Place the burger patties in the pan and cook for approximately 5-8 minutes on each side. (You may speed up the cooking process by covering the pan with a lid.) Cut the sweet potato into 1/2-inch-thick circles and lay them on a baking sheet lined with parchment paper. BROIL the sweet potato in the oven on the second rack, at a high heat of 525 degrees Fahrenheit, after lightly spraying with avocado oil. Potatoes should be broiled for approximately 6-8 minutes on each side, or until they begin to turn golden and bubble
4. Sweet potato rounds, mixed greens, avocado, and sauces are used to assemble burgers in a bun. Enjoy

Sweet Potato Buns

Into a large mixing basin, combine all of the ingredients (apart from the sweet potato) and stir well; Make patties out of the mixture. Medium heat (but not burning) oil in a pan; add garlic and cook until fragrant. Burger patties should be browned on all sides for approximately 5-8 minutes. The cooking time can be shortened by covering the pan with a lid. Place sliced sweet potatoes on a baking sheet lined with parchment paper; bake for 30 minutes at 350°F (180°C). BROIL the sweet potato in the oven on the second rack, on high heat (525 degrees F), after lightly spraying it with avocado oil.

Enjoy;

• Baked and peeled sweet potatoes
• 14 cup flax seeds
• 12 cup dry rolled oats
• 12 cup dry quinoa
• 12 cup pecans
• 112 teaspoons baking powder
• 14 cup white sesame seeds
• 2 cups sweet potatoes

1. Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper. Toss the sweet potatoes in a large mixing dish and set aside. Toss in the ground flax with a fork until well combined. In a large mixing bowl, combine the ground oats, quinoa, pecans, and baking powder. Mix everything together until the batter is a uniform consistency, but be careful not to overmix it. Form the mixture into buns that are around 34 inch thick and 3 to 4 inches in diameter, using your hands. Place the buns on the baking sheet that has been prepared. Bake for 10 minutes, then gently turn the buns over to the other side. Sprinkle a little amount of sesame seeds on top of each bun. Bake for a further 7 to 10 minutes, or until the buns are browned to your preference, depending on your oven. Remove the buns from the oven and set them aside to cool for 5 minutes before slicing them.

Nutrition Facts Amount Per Serving

Carbohydrates in total: 27.4g

Nutrition Facts Amount Per Serving

Carbohydrates in total: 27.4 grams

These Soft Bread Machine Sweet Potato Rolls Have Amazing Flavor

Nutrition Facts(per serving)
136	Calories
2g	Fat
25g	Carbs
4g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 16 to 20
Amount per serving
Calories	136
% Daily Value*
Total Fat2g	3%
Saturated Fat 1g	7%
Cholesterol15mg	5%
Sodium132mg	6%
Total Carbohydrate25g	9%
Dietary Fiber 1g	4%
Total Sugars 4g
Protein4g
Vitamin C 2mg	11%
Calcium 21mg	2%
Iron 1mg	7%
Potassium 102mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. These delicate sweet potato rolls are simply mouthwateringly good. The proper amount of sweetness makes them the perfect accompaniment to strong-flavored soups, salads, and meaty stews, among other dishes. These potato rolls, which are excellent for catching sauce drippings, make a wonderful addition to special breakfast or brunch spreads, and they are a fun alternative to sliced bread when it comes to creating sandwiches for school or the office.

• The rolls are quick and simple to make, requiring only 20 minutes to bake after being kneaded in the bread machine and cooked in the oven.
• When fall arrives and sweet potatoes are in abundance, put your sweet potato surplus to good use by baking a batch of these delicious rolls.
• Bread machines have made bread making more accessible to those who are intimidated by the prospect of attempting a bread recipe from scratch in the kitchen.
• Once the components have been measured, they must be placed in the machine in a certain order—though most devices have similar operation instructions.
• When it comes to bread machines, most people who have tried them agree that the best results come from doughs that are made and proofed in the machine but then baked in the oven.
• If you’re contemplating about purchasing a machine or if this is your first time using one, make sure to read the instructions thoroughly because even the smallest details may make or break a recipe.
• Serve the rolls with butter and honey, or use them to make smoked ham and Brie sandwiches, or load them with egg salad and a dash of hot sauce for a heartier meal.

These rolls are extremely flexible, and their pillowy texture will ensure that they become a family favorite no matter how you serve them.

• 2 medium sweet potatoes, mashed to 1 cup
• 3/4 cup milk
• 3 tablespoons butter, melted
• Plus additional to top rolls as they come out of the oven
• 1 big egg, lightly beaten
• 4 cups /18 ounces all-purpose flour
• 4 teaspoons sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1 large egg, lightly beaten

1. Assemble all of the materials
2. 2 medium sweet potatoes, peeled and cubed (about 1 pound each)
3. Boiling a kettle of salted water over high heat until it comes to a boil
4. Pour in the sweet potato cubes and decrease the heat to a low setting after the water is boiling. Cover the pan and simmer for approximately 20 minutes, or until the vegetables are soft. Drain well and mash. Allow it cool fully before measuring 1 cup for the recipe. Place all of the ingredients in the bread maker in the order recommended by the manufacturer. Use the basic dough cycle to make the dough. Immediately after the cycle is completed, split the dough into 16 to 20 uniform pieces and roll them into little balls. Fill a greased 9-inch square baking sheet halfway with the dough balls, so that they are barely touching but not touching too much
5. Cover the rolls with a towel and allow them to rise for around 45 minutes in a warm, draft-free environment. Preheat the oven to 375 degrees Fahrenheit. Bake for approximately 20 to 23 minutes, or until the top is well browned. While the muffins are still hot, brush the tops with melted or softened butter. Enjoy

This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Recipes – Whole30 Turkey Burgers with Roasted Sweet Potato “Buns”

These burgers can absolutely be eaten with your hands, but no one will object if you use a knife and fork as a finishing touch! Serves 4 people| Preparation time: less than 60 minutes

Ingredients

• Sweet potatoes (one or two large), one red onion, 4 tablespoons olive oil (divided), Kosher salt, and freshly ground black pepper
• Applegate Organics TM Turkey Burgers (16-ounce packet), not defrosted 1-pound baby spinach (5-ounce jar)
• 4-tablespoons Whole30-compliant chipotle mayonnaise (optional).

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Cut the sweet potatoes crosswise into eight 12-inch-thick slices, starting at the thickest part of the veggie and working your way down. Cut the red onion into four pieces that are 14 inches thick. Prepare a baking sheet with a rim and arrange the sweet potato and onion rounds on it. Season with salt and pepper on both sides after brushing with olive oil (about 2 tablespoons total). 15 minutes into the roasting process, carefully rotate the veggies and continue to roast until the vegetables are soft and browned, approximately 10 minutes longer. In the meantime, fry the frozen turkey burgers in a big pan with 1 tablespoon olive oil according to the package directions in a large skillet. When finished, move the burgers to a platter and cover with foil to keep them warm. Over a medium heat, add the remaining 1 tablespoon olive oil to the skillet and stir to combine. Cook for 5 minutes, or until the spinach is wilted and soft, depending on how much spinach you have. Season with salt and pepper to your liking. Take the pan off the heat
2. In order to assemble the burgers, start by placing 1 slice of roasted sweet potato on each of 4 plates. Add a burger, some chipotle mayo, roasted onions, and spinach on the top of the bun. Add another slice of roasted sweet potato on top for a finishing touch. Repeat the process with the remaining ingredients to create three additional stacks, which should be served immediately.

Purple Sweet Potato Buns

These naturally-hued Purple Sweet Potato Buns are created with mashed purple sweet potato and are just mildly sweetened, resulting in a soft and fluffy texture. They’re great for breakfast, whether eaten on their own or with butter. When I uploaded a photo of my purple ube buns to Instagram, I had no idea how many of you would ask for the recipe. I experimented with a few different variants to see which would be the most approachable. Originally, I created the buns using purple ube powder to match the color of the buns.

Instead, I’ve opted to prepare these Purple Sweet Potato Buns, which are very delicious.

Why you’ll love this recipe

This recipe regularly produces a soft and fluffy bun that retains its softness at room temperature for a few days after it is baked. Instead of ube, which might be difficult to come by, you can use purple sweet potato or normal sweet potato to prepare this dish instead. It is naturally colored and does not include any artificial coloring.

What is ube?

Ube is a purple yam that is often found in the Philippines and is eaten raw or cooked. There are several Filipino delicacies that contain purple yam, including the following:

Where to find it?

Most “purple yam” available in grocery stores in North America is really purple sweet potato, which makes finding fresh ube purple yam extremely difficult. In Asian and/or Filipino stores, you may be able to obtain frozen purple yam, ube powder, or ube extract, among other things. Ube extract is often colored purple by the addition of food coloring.

Is ube the same as Okinawan purple sweet potato?

Most “purple yam” seen in grocery stores in North America are really purple sweet potato, which makes finding fresh ube purple yam extremely difficult. In Asian and/or Filipino stores, you might be able to obtain frozen purple yam, ube powder, or ube extract. On sometimes, purple food coloring is included in the preparation of ube extract.

Alternatives you can use

You may substitute fresh purple sweet potato for fresh ube in this recipe for the sake of simplicity if you can’t locate fresh ube. Alternatively, you may use a standard orange sweet potato. (It goes without saying that an orange sweet potato will produce an orange-colored bun.) Please keep in mind that the moisture content of sweet potatoes and yams will vary depending on the kind you use in your recipe.

Ordinary sweet potatoes, such as orange and purple varieties, have a higher moisture content than Okinawan purple sweet potatoes, which are drier and starchier in texture. For the sake of this recipe, I used simply Okinawan purple sweet potato and did not use any powders or extracts.

3 ways to cook the purple sweet potato

Microwave: By far the quickest and most convenient method is to chop the sweet potato in half and place it in a microwave-safe dish. Cover the bowl with a lid after adding approximately 14 C of water. Microwave on high power for 5-6 minutes, or until the sweet potato is soft and mashable, depending on how big your sweet potato is. Using a fork, mash the mixture until it is smooth. To steam the sweet potato, lay it on a steaming rack over a saucepan of boiling water, cover with a lid, and steam for 30 minutes, or until it is soft and cooked through With a fork, mash the mixture until it is smooth.

Boil the sweet potato for approximately 30 minutes, or until it is mushy, in a big saucepan filled with water and brought to a rolling boil.

Purple sweet potatoes get darker and deeper in color after they have been cooked.

How to make the buns

Regardless of the method you use to cook the purple sweet potato, you want it to have the consistency of soft mashed potatoes when finished. If the mashed sweet potato is too dry, a small amount of water can be added to moisten the mixture. In a separate bowl, combine the granulated sugar and oil while the mashed sweet potato is still warm. Bring the milk to just below lukewarm temperature before adding the yeast. Give it a good stir and set it aside for a few minutes until it becomes bubbling.

• Check to see if the dough is dry; if it is, add a little more milk (approximately 1 teaspoon at a time) until the dough is moistened.
• If the dough appears to be too dry, a small amount of liquid can be added.
• Continue to knead the dough until it is smooth and elastic in consistency.
• It may take a little longer for this dough to double in size due to the fact that it is a little heavier than standard dough.
• The dough should be divided and shaped into 12 equal balls.
• Cover with plastic wrap and let to proof until somewhat puffy.
• Bake for 14-16 minutes, or until the buns have reached an internal temperature of 190F on an instant-read thermometer.

Variations in colour

Sweet potatoes are used to make these purple sweet potato buns, which are light and fluffy and naturally purple. The purple sweet potato not only gives color to the buns, but it also delivers moisture (fibre!) and an earthy sweet flavor that complements the other ingredients. If you use ube extract, the buns will have an even more bright purple color because of the extract.

These buns are perfect for experimenting with and playing with. A different kind of sweet potato will produce a different color, so experiment with them. Take a look at the photo below! That is part of the joy of baking!

How to store the buns

The Purple Sweet Potato Buns can be kept in an airtight container at room temperature for up to 3 days after they have been made. You may store the buns in the freezer for up to 3 months.

How to reheat the buns

Alternatively, you may rewarm the buns in the microwave for about 30 seconds, or until they are soft and fluffy again. Alternatively, you may steam the buns to re-heat the product.

Other recipes you may like

If you liked these Purple Sweet Potato Buns, you might also love these recipes: Hot Cross Buns with Matcha and Yuzu Flower Buns made with Hojicha Chestnuts Braided Pork Floss is a type of braided pork floss. Buns with Green Onions Buns with Steamed Red Bean Paste Share your experience with my Purple Sweet Potato Buns if you decide to try it out. Please tag me on Instagram @siftandsimmer or leave a comment/rating in the section below.

Purple Sweet Potato Buns

Purple sweet potato is used to make these all-natural, delicate and fluffy violet-hued buns. Preparation time: 15 minutes Cooking Time: 16 minutes 2 hours of downtime 2 hours and 31 minutes in total Breakfast and a side dish are included in the price. Cuisine:Asian 12 servings; 167 calories per serving When weight (metric) measures are available, use them in baking recipes to ensure accuracy and precision.

• 155g cooked mashed purple sweet potato/yam
• 2 tablespoons granulated sugar
• 3 tablespoons avocado oil or unsalted butter
• 185ml heated whole milk
• 1 teaspoon active dry yeast
• 370g all-purpose flour
• 1 big egg
• Sprinkle of salt

Cook the purple sweet potato:

• To prepare the sweet potato, cut it in half and set it in a microwave-safe bowl. Cover the basin with a lid after adding approximately 14 C of water
• Microwave on high power for 5-6 minutes, or until the sweet potato is soft and mashable, depending on how big your sweet potato is. Blend the mixture with a fork until smooth

OR Steam:

• Using a steaming rack set over a saucepan of boiling water, cover the sweet potato and steam for 30 minutes, or until it is tender. Use a fork to mash the mixture until it is smooth.

OR Boil:

• Using a steaming rack set over a pot of boiling water, cover the sweet potato and steam for 30 minutes, or until it’s tender. Using a fork, mash the mixture until smooth.

Make the dough:

• Using a steaming rack set over a saucepan of boiling water, cover the sweet potato and steam for 30 minutes, or until tender. Using a fork, mash until smooth

calories: 167kcal|carbohydrates: 26g|protein: 4 g|fat: 5g|saturated fat: 1g|trans fat: 1 g|cholesterol: 15 mg|sodium: 13 mg|potassium: 62mg|fiber: 1 g|sugar: 3 g|vitamin A: 45 IU|vitamin C: 1 mg|calcium: 24 mg|iron: 2 g| The nutritional information supplied should be regarded as approximate and should not be relied upon for accuracy. Please use your best judgment to verify that food is cooked properly and/or that it is a suitable fit for your dietary needs.