These grain-free alternatives to hamburger buns are a great way to make your meal more nutrient dense and filling. These are gluten free, paleo friendly and made from whole foods.
Begin by peeling the sweet potatoes and chopping the sweet potato in to chunks.
Add sweet potato to blender or food processor and pulse until the potato is shredded.
Transfer shredded sweet potato to microwave safe bowl and microwave for 2-4 minutes, or until it softens. Time will vary based on type of microwave.
Lay out a clean dish towel folded in half. Transfer the sweet potato to the towel. Begin to roll the towel and squeeze out any excess water.
In a separate bowl, whisk the egg, almond flour and spices together.
Add the sweet potato to the mixture and stir until everything has been combined.
Grease the mason jar lids with coconut oil. Heat the remaining coconut oil in a frying pan on medium heat. Make sure there is enough oil in the pan to prevent the buns from sticking and keep an eye on the bottoms because the sugar from the sweet potatoes can burn easily.
Lay the mason jar lids upside down. Begin filling them with the mixture, packing it down as much as possible. Divide the mixture evenly among the 4 jar lids.
Place the mason jar lids filled with the mixture sweet potato side down in the frying pan.
Allow to cook for about a minute with the mason jar lids then carefully remove the rings and tops.
The sweet potato should start to brown after about 3 minutes. Be careful not to burn them. Once they start to brown, flip and cook the other side.
Remove once fully cooked and serve immediately.
Notes
Get creative with the spices. These buns can compliment any dish you might be preparing.Be sure to let the shredded potato cook through in the microwave. This will help minimize the cook time in the pan and help prevent burning.Wring out as much moisture as you can to help the buns bind together.