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
Scale
- 2 cups blanched almond flour (180g)
- 1 1/2 cups tapioca starch (180g)
- 1/2 tsp baking soda
- 1/2 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.