These delicious Sweet Potato Rolls are perfectly soft and moist and pair well with so many dishes! Super easy to make and make a fabulous addition to your holiday table.
So friends…….Thanksgiving is just around the corner. How the heck did that happen?? I feel like I need to hit the pause button and savor my favorite time of year. It all goes by way too fast. Wasn’t I just wearing flip flops and shorts? I didn’t realize that Thanksgiving is actually pretty early this year, like 2 weeks away. YIKES!!! I’ve been meaning to share this recipe with you all for awhile, and FINALLY got around to posting.
Several years ago, I attended a luncheon party with some lovely yoga students. It was the fall, and out on the table were these perfectly soft, pillowy, and buttery sweet potato rolls. I ate like 5 that day. They were amazing.
Not amazing? The way my stomach felt after. I figured it was time to re-create these perfectly delicious rolls, but doing a grain-free option. I stumbled across this recipe from the Paleo Cupboard several weeks ago. I really liked it, but wanted some more sweet potato taste. So here is my adapted version.
These delicious rolls have a biscuit like texture, and are super yummy with some butter or ghee (maybe even a drizzle of honey). They will most definitely make their way on to our Thanksgiving table, but in the meantime have been a yummy addition to soup season. I loved how easy they were to make, without having to make several hours in advance. They should be stored in the freezer if not eaten on the day they are made (ensure that freshness taste).
Paleo Sweet Potato Rolls
- 1 medium to large sweet potato
- 1/3 cup coconut flour
- 1 1/2 cup tapioca flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1/4 cup dairy free milk unsweetened
- 1 large egg
- 1/4 cup avocado or olive oil
- 1 tbsp ghee
Preheat your oven to 375 degrees.
Begin by piercing your sweet potato with a fork (about 10-12 pokes over the sweet potato with the skin on). Microwave your sweet potato for approximately 4 minutes, or until softened and cooked. Remove to the side and let cool.
In a medium sized bowl, mix together dry ingredients: flours, salt, baking soda.
In a large bowl, scoop out the flesh of the sweet potato and mash. Add milk, eggs, and oil. Using a hand mixer, blend until ingredients are well incorporated. Now slowly fold in dry ingredients. Continue to mix until the dry ingredients are fully mixed in, and no dry pockets remain. Dough should be sticky and pretty thick.
Using a large spoon or ice cream scoop, form a 2 inch ball with the dough and place onto a cookie sheet. Flatten a tad bit with the back of a spoon. If using ghee, brush a bit of softened or melted ghee on top of each roll.
Bake for 13-15 minutes (depending on oven). The rolls should look lightly browned and firm to the touch, but still soft on the inside.
Best enjoyed on the same day, or frozen for later use.