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These Sweet Potato Buns make for the perfect nutrient-rich bread-alternative! I love how creative you can get with them. Breakfast sandwiches, the traditional BLT, avocado toast… the options are endless!
Sweet Potato Buns are my favorite! You can make them bigger or smaller, you can make them for breakfast, for lunch, or for dinner! You can make them open face sliders or full sandwiches! So versatile!
Simply roast the sweet potato, load with desired fillings, and DEVOUR! Whole30 compliant, grain-free, gluten-free, and dairy-free!
Sweet Potato Buns
Ingredients
Sweet Potato Buns:
- 1 large sweet potato
- 1 teaspoon extra-virgin olive oil or oil of choice
- 1/2 teaspoon ground cinnamon
- Himalayan sea salt
Make It Into A Breakfast Sandwich:
- Eggs as desired
- bacon cooked
- baby spinach wilted
Instructions
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Cut sweet potatoes into 1/2 inch thick rounds. Toss with oil, cinnamon, and sea salt.
- Lie flat on baking sheet and bake for 25 minutes or until fully cooked, flipping over halfway through.
Notes
This recipe was updated in March, 2017.
Great idea! How long do these keep after making?
How do you store and how lucky no willtbey keep if make a batch? Thx
Sorry…. And how long will they keep? 🙂
Just did this in 15 min flat (I cut mine thinner than recommended) and they were perfect! Thanks for this recipe! ?
So glad!
This buns are just great!! I like mixing flavors a lot, so the sweetish flavor in there is even better than bread. I just tryed them today with miniburgers. With this type of ideas staying paleo is so easy. Thanks.
How thin do your’s end up being and soft? Mine were still kinda had the feeling of a baked sweet potato after cooked for 25 minutes. They were really good though
Amazing idea, I’ll definitely be trying this one!
Cool idea! It looks really good!