My computer has been in and out of the shop since the beginning of December so I haven’t been posting.
Today I have been working on my sweet potato bun recipe. I made these a lot last summer when we had BBQs. My husband basically lives on hamburgers in the summer so I had to figure out an easy way of eating them (lettuce buns just don’t seem to be the same…). I’ve found many recipes for sweet potato “pancakes” and this one in particular from Dawn of Paleo that I used for a while: http://dawnofpaleo.wordpress.com/2012/10/12/sweet-potato-buns/
But I played with this recipe a lot and found that if you puree the sweet potatoes and bake them they stick together perfectly. I’ve even made them in huge batches and frozen them to use later. My husband even prefers them to use for his burgers over regular buns!
Here’s the recipe!
Preheat oven to 350 degrees.
Use 2 medium sweet potatoes
Peel them and grate them either using a grater or a food processor.
This should yield about 6 cups of shredded sweet potatoes. Add 6 large eggs, 1/4 cup coconut oil and pulse a few times.
In a bowl, mix together 1/4 cup coconut flour, 1 tsp sea salt, 1 tsp pepper, 1 tsp paprika and 1 tsp rosemary (really you can use what ever spices you want, sometimes I add cayenne pepper to make them spicy). Add to the food processor and pulse a few times again.
It should be mushy, not liquidy or chunky.
Place a large spoonful on parchment paper lined baking sheets and shape into round buns and flatten a bit. It should make about 12 (6 buns total).
Bake at 350 for 30 minutes, then flip them, and bake for another 30 minutes.
You can use them for hamburgers, breakfast sandwiches, pulled pork, whatever! yum yum yum.