Today’s recipe is a soft sweet potato roll. It honestly doesn’t hold up well with sloppy joes or pulled pork. The buns are very soft and can get mushy, but the taste and texture is heavenly. I served these with pulled pork tender loin. We ate quickly….it was delicious!
Sweet Potato Buns
- 1 cup chickpea flour
- 1/2 cup brown rice flour
- 1/4 cup tapioca flour
- 1 & 1/8 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp guar gum
- 1 tsp sea salt
- 1/2 cup coconut oil melted
- 1/4 cup honey
- 1/3 cup sweet potato cooked and mashed
- 1 cup water
|1.||Preheat oven to 325 degrees.|
|2.||In a mixing bowl whisk together chickpea flour, brown rice flour, tapioca flour,cream of tartar, baking soda, guar gum, and sea salt.|
|3.||In a separate bowl combine coconut oil, honey, sweet potato, and water. Blend in food processor until smooth.|
|4.||Add sweet potato mixture to the flour mixture and beat with hand mixer till smooth.|
|5.||Line a rimmed backing tray with parchment paper. Place dollops of batter on parchment paper and smooth into two to three inch circles. |
OR you can bake these in a greased whoopie cookie pan. Bake for 12 minutes.
This is the whoopie cookie pan I use to make my sweet potato buns.Its the
Wilton Nonstick 12-Cavity Whoopie Pie Pan.