Description
These Gluten Free Sweet Potato Rolls are a delicious and easy-to-make alternative to traditional rolls. They are moist, slightly sweet, and perfect for serving alongside soups, salads, or as a snack. The best part is, they require no yeast!
Ingredients
Dry Ingredients:
- 2 cups blanched almond flour (180g)
- 1 1/2 cups tapioca starch (180g)
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup mashed sweet potato (236g)
- 1 Tbsp raw honey (maple syrup for vegan)
Instructions
- Preheat the oven: Preheat the oven to 375 degrees F. Grease 12 slots of a muffin pan with avocado oil and set aside.
- Mix dry ingredients: In a large bowl, combine almond flour, tapioca starch, baking soda, and salt.
- Add wet ingredients: Mix in sweet potato puree and honey. Combine well with hands if needed.
- Shape the rolls: Divide the dough into 12 pieces, roll into balls, and place in the muffin pan.
- Bake: Bake at 375 degrees F for 15 minutes.
- Cool and serve: Let the rolls cool in the pan briefly, then transfer to a plate and cover to keep warm.
Notes
- To make mashed sweet potatoes: Steam the sweet potato until tender, cool, and mash with a fork.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
