This Sweet Potato Bun is an excellent grain-free alternative to a traditional burger bun. These buns are made from 3 simple ingredients, and beautifully hold everything together acting as the bookends to your burger or sandwich.
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Sweet potatoes offer sweet, carb-y goodness with more nutrient density and less inflammatory properties than the processed grain options on the market.
The beauty of this recipe is that it is made of simple, real food ingredients. This paleo sweet potato "bun" is made from 3 simple ingredients. It is easy to feel good about and the recipe is so easy that it is hard to mess up.
I love using these buns for opened face sandwiches, but they can also be used for handheld dishes like burger sliders.
Try using these sweet potato "buns" in recipes like these Paleo Sloppy Joes or this Paleo Curry Chicken Salad.
What I Love about these Sweet Potato Buns
These sweet potato "buns" are a simple and delicious addition to your meals. Here is why I love them:
- Whole Food Ingredients— This sweet potato bun is made from simple, real food ingredients and pairs well with a variety of meals.
- Easy to Make — Making these sweet potato buns is a breeze with very little active time. Start them when you begin preparing a meal, and they will be done by the time the dinner is ready.
Ingredient Notes & Possible Substitutions
Sweet Potato
Choose a very large, round sweet potato that is evenly sized throughout most of the potato so you can slice rounds that are approximately the same size. You can use orange or white sweet potatoes based on your preference. I used white sweet potatoes this day because the shape and size of the white sweet potatoes at the grocery store worked better. White sweet potatoes are a little less sweet and more neutral flavored.
Oil
Olive oil or avocado oil will work for this recipe. You don't need a lot of oil. brush the oil on lightly to prevent the potatoes from becoming soggy.
Sea Salt
Add just a pinch of salt to the sweet potato rounds to give them a little flavor.
How to Make Sweet Potato Buns
- Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
- Wash a large, round sweet potato. Leaving skin on, slice potatoes into ½-inch rounds.
- Place the rounds evenly space on the lined baking sheet and brush both sides lightly with olive oil.
- Bake the sweet potato rounds for 30-35 minutes or until easily pierceable with fork. Remove from the oven and set aside to cool.
Storage
Store leftover sweet potato rounds in an airtight container in the fridge and consume within 2 days. To reheat, reheat until warmed in the air fryer or microwave. The microwave may soften the bun a little, so it you plan on using it for a closed face sandwich reheat the potatoes in the air fryer.
Commonly Asked Questions
White sweet potatoes are a little more starchy, less sweet, and have a fairly neutral flavor, so they pair well with a variety of foods. Yams are also starchier and dryer than orange sweet potatoes and will work well in this recipe; however, yams and orange sweet potatoes are often mislabeled in the grocery store. All options will work!
Now, when you bite this sweet potato bun, don't expect it to taste like it's the fluffy, airy, sugar-y, simple carbohydrate counterpart you might be used to. Expect it to taste like sweet potato, because that is primarily all it is. Structurally, it will function like a bun and lend a little carb-y goodness to your meal.
Serving Ideas
These sweet potato rounds are versatile and pair well with a variety of foods. Try them with burger sliders (you would need a very large sweet potato to accommodate a standard sized burger), turkey BLT's, open faced sloppy joes, breakfast sandwiches, and more.
Dietitian Notes
- Sweet potatoes are high in potassium, beta-carotene, vitamin C and manganese. They are also a good source of fiber!
- These "buns" are made from whole foods and are a healthy addition to any meal.
Recipe Tips
- Selecting a large, round sweet potato is key. The size of the sweet potato will affect the serving size, but should not really change baking time since they will be cut the same thickness (about ½-inch thick).
- Leaving the skin on helps the rounds maintain their shape. Wash the outside of the potato well with a scrub brush because you will be eating the skin.
- Make sure the potato is cooked through but not mushy soft when removed from the oven. It helps to only lightly coat the sweet potato rounds with oil to prevent them from getting too soft.
Try These Other Great Paleo Recipes
Looking for other tasty recipes? Here are a few you might like:
Did you try these Sweet Potato Buns?
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📖 Recipe
Sweet Potato Buns
Equipment
- Knife
- Cutting board
- Sheet pan
- Parchment paper
- Basting brush
Ingredients
- 1 Sweet potato large and round
- 1 tablespoon Olive oil
- Pinch of sea salt
Instructions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
- Wash a large, round sweet potato. Leaving skin on, slice potatoes into ½-inch rounds. Place the rounds evenly space on baking sheet and brush both sides very lightly with olive oil.
- Bake the sweet potato rounds for 30-35 minutes or until easily pierceable with fork. Remove from the oven and allow to cool on the pan.
Kammie says
I can’t have eggs-what substitute can you recommend?
foodbornewellness.com says
Hi Kammie, this recipe is on my list to update. I don't know that an egg replacement would work in this recipe since it is the binding agent; However, when I update this post I'm considering changing the recipe to use roasted, sliced sweet potato rounds (easier, similar taste and function, and no eggs).
Anthony Vega says
Good recipe, I would say cook the buns on the stove top nice and slow to be able to flip. 🙂 Thanks!
foodbornewellness.com says
Thanks for sharing! This recipe is an old one and I am looking to update it soon, so it is helpful hearing what works!
Kevin says
Love these burger buns!
foodbornewellness.com says
I’m glad you enjoyed them!