These gluten free sweet potato rolls are soft and chewy with a delicious sweet potato flavor. They're made with mashed sweet potato and almond flour, making them not only gluten free but grain free as well. These rolls are the perfect dinner or holiday side dish.
Rather than buy bread rolls, I love making my own from scratch. They always smell SO good right out of the oven, and the texture can't be beat.
While I love my paleo dinner rolls and cassava flour biscuits, I took another approach with this recipe. I wanted the perfect sweet potato dinner rolls - gluten free, paleo friendly and no fuss. And wow, this recipe was an instant success.
These gluten free sweet potato rolls are soft and chewy with a slightly sweet taste. They're made with steamed then mashed sweet potato, which provides a plethora of nutrients and flavor.
Why You'll Love these Rolls
- gluten free and grain free - made with mashed sweet potato, almond flour and tapioca starch
- paleo friendly - great for anyone following a paleo diet
- dairy free - no butter, yogurt or milk
- yeast free - since these are made without yeast, prep time is minimal and you don't need to wait for the dough to rise
- soft and chewy - they have a wonderful texture right out of the oven
Ingredients
Here's what you need to make these gluten free sweet potato rolls:
- blanched almond flour - tigernut flour should work as a nut free substitute, but I have not tried it.
- tapioca starch/flour - needed for texture purposes. The best substitutes would be arrowroot starch or potato starch.
- baking soda - so the dough rises during baking
- salt - for flavor
- mashed sweet potato - I steamed, then mashed my own sweet potatoes. You can try sweet potato puree, but it will probably change the texture of the dough.
- raw honey - just a little for flavor
How to Make Sweet Potato Rolls
These healthy rolls are made in one bowl, shaped and then baked in a greased muffin tin. Here are the step by step instructions:
- First, preheat your oven to 375 degrees F. Grease 12 slots of a muffin pan (I used avocado oil) and set aside.
- Combine the dry ingredients.
- Mix in the wet ingredients. The dough will appear too dry at first - just keep mixing.
- Knead the dough until it is fully combined and has a playdough-like texture.
- Cut the dough into 12 equally sized pieces and roll into balls.
- Place the dough in your greased muffin tin. You can top the rolls with a little extra oil.
- Place the rolls in your preheated oven and bake at 375 degrees for 15 minutes.
Making Mashed Sweet Potatoes
To make mashed sweet potatoes, first, steam the sweet potato. Peel (or cut) the skin off of your sweet potato, then chop it into cubes. Place the sweet potato cubes in a steamer pot and steam until tender. When done, cool the sweet potato to room temperature. Lastly, mash the sweet potato with a fork or potato masher.
Storage
These rolls can be kept at room temperature for a couple days, then should be stored in the fridge, up to one week. Place them in an airtight container or baggie.
Before eating leftovers, I recommend toasting the rolls or warming them in the microwave or oven.
FAQ
Yes, they can be made without honey (or swap the honey for maple syrup). I added this ingredient for flavor purposes, but the recipe will work without it.
I recommend baking the rolls in a muffin pan so that they hold their shape. However, since the dough is pretty dense, the rolls should work if baked on a baking sheet too.
More Gluten Free Breads
Looking for more delicious gluten free bread recipes? Check these out:
Gluten Free Sweet Potato Rolls (No Yeast)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 rolls 1x
Description
These gluten free sweet potato rolls are made with almond flour and mashed sweet potato. They're not only gluten free, but paleo, grain free, dairy free, egg free and yeast free as well!
Ingredients
- 2 cups blanched almond flour (180g)
- 1 ½ cups tapioca starch (180g)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup mashed sweet potato (236g)*
- 1 Tbsp raw honey (maple syrup for vegan)
Instructions
- Preheat oven to 375 degrees F. Grease 12 slots of a muffin pan (I used avocado oil) and set aside.
- In a large mixing bowl, combine the dry ingredients. This includes the almond flour, tapioca starch, baking soda and salt.
- Mix in the wet ingredients: sweet potato puree and honey. First mix with a fork or spatula, then use your hands to combine the dough. The dough may appear too dry at first - just keep working it!
- Cut the dough into 12 equally sized pieces. Roll each into a ball and place in your greased muffin pan. Optional: brush the top of the rolls with oil.
- Place the rolls in your oven and bake at 375 degrees F for 15 minutes.
- After baking, remove the rolls from the oven and let them cool a few minutes in the muffin pan. Then transfer them to a serving plate and cover with a cloth napkin or paper towel to keep warm.
Notes
To make mashed sweet potatoes: First, steam the sweet potato. Peel (or cut) the skin off of your sweet potato, then chop it into cubes. Place the sweet potato cubes in a steamer pot and steam until tender. When done, cool the sweet potato to room temperature. Lastly, mash the sweet potato with a fork or potato masher.
Katie
My family and I love these rolls! Enjoy!
Heather
Thank you! These are the Best! I haven’t had any good tasting bread in a long time! I did have to cook them much longer but they are a win in my book and I will be making them again!
Haleema
Any thoughts on how to make these more savory with herbs, etc. for Thanksgiving?
Katie
You can add any savory herbs to the dough, like dried basil, thyme, oregano, etc. If you can do dairy, then I'm sure mixing in some parmesan cheese would work well too!
Kristen
Can these be used in a stuffing recipe? Once toasted?
Katie
I think they're too moist to be used for stuffing. But I haven't tried it myself, so it may be possible?
Lisa
chop them up into bite sized pieces and dry them in the oven - at about 170F. When they are fully dried inside you can use them for stuffing. Don't use too much broth. I added lots of veggies - grated carrots, chopped onions, celery which I cooked gently in a pan with some oil. I added some chopped, toasted pecans and a small amount of breakfast sausage. Then used chicken broth to moisten. Dotted it with some butter and baked in a casserole dish. Came out great.