These Whole30 Sweet Potato Buns could not be easier. With just 1 ingredient, 2 steps, and 5 minutes, you have no reason not to try these the next time you're craving a sandwich, a burger, or a breakfast sammie! They're a healthy, gluten free, Paleo, and AIP substitute for a traditional bun or slice of bread. Grab the recipe below!
Let me start by saying, this entire post is full of “that's what she said” moments. Count how many you find and let me know the total in the comments!
Are these Sweet Potato Buns Whole30 friendly?
They sure are Whole30 friendly! These buns are just 1 ingredient, and they don't count as “sex with your pants on”. Dine on!
Where can I find Sweet Potato Buns?
In your very own kitchen, friend! These Sweet Potato Buns are so stinkin' quick and easy to make, you'll never be without a sweet potato in the house again!
How to make Sweet Potato Buns
You're going to think you're missing out on something when you read this – these Sweet Potato Buns are too easy!
Here's what you need to do. When you're grocery shopping, select a sweet potato that is long and thick. Wash the potato before slicing, but keep the skin on – it has nutrients!
Round Sweet Potato Buns
If you'd like your buns to be round, start by cutting your potato in half width-wise. Next, you'll slice your potato into 1/3-1/2″ thick slices. Slice as many as desired.
Keep in mind, your buns will get smaller as you get closer towards the end of the potato. Once my slices start getting smaller than I'd like, I reserve the remainder of the sweet potato for another recipe, like a simple weekend breakfast hash.
Rectangular Sweet Potato Buns
If you'd like your buns to be more rectangular in shape, similar to a sandwich, you'll start by cutting both ends of your potato off. You'll cut this about 1″ from the ends, and reserve this part of potato for a different recipe.
After your ends are cut off, cut your potato in half length-wise. Next, you'll slice your potato into 1/3-1/2″ thick slices. Slice as many as desired.
Finishing them off in the toaster
Finally, place your sweet potato slices in the toaster. Turn the toaster up to the longest cook time and toast your buns through 2 full cycles (these are about 2 minutes each with my toaster). When I say “2 full cycles” I mean you'll be pressing your toaster button down, letting them pop up, and then toasting them again 1 more time. You may need to use more cycles depending on the strength of your toaster.
The end result will be fully cooked through, with crispy parts on the flesh of the potato. If you don't see a few brown, crispy spots on the flesh of the potato, it likely isn't done cooking and needs another round in the toaster.
Can I make these in the oven?
Yes you can make sweet potato buns in the oven, but why on earth would you want to?! A toaster is faster, uses less energy, and yeilds a much better bun! When you cook your sweet potato buns in the oven, you'll likely end up with soggy buns.
When you use a toaster to cook your buns, they're crisp on the outside, soft on the inside, and allow you to actually pick up your sandwich or burger without everything falling out of it!
However, if you'd like to make your sweet potato buns in the oven, you should first soak your sweet potato slices in cold water for about 30 minutes prior to baking to draw out the excess starch. This helps them to get crispier. Dry each slice well before popping them in the oven.
Coat the potato slices in coconut or avocado oil and place on a rimless, parchment paper lined cookie sheet. If you used a rimmed baking pan, the sweet potato buns will cook with steam, which will make them soggy.
Bake at 400 for 25 minutes.
How long do they last in the fridge?
I personally don't toast my buns until I'm ready to eat them, or else they'll get soggy. However, you can prep your buns by slicing ahead of time and storing in a sealed container in the fridge for up to a week.
Here are some recipes you'll love to make with your Sweet Potato Buns!
- Make Ahead Breakfast Sandwiches (AIP, Paleo, Whole30)
- Chicken Salad Sandwiches (AIP, Paleo, Whole30)
- Sweet Potato Avocado Toast with Cilantro Mayo (AIP, Paleo, Whole30)
Sweet Potato Buns (toasted or oven baked!)
Ingredients
- 1 long and thick sweet potato see notes for additional ingredients needed for oven baked option
Instructions
For Sweet Potato Buns in the Toaster
- For round buns, cut your potato in half width-wise.
- The circumference of your buns will get smaller as you get closer towards the end of the potato. Once my slices start getting smaller than I'd like, I reserve the remainder of the sweet potato for another recipe, like a simple weekend breakfast hash.
- For rectangular/sandwich shaped buns, start by cutting off both ends of your potato. You'll cut this about 1" from the ends, and reserve this part of potato for a different recipe.
- After your ends are cut off, cut your potato in half length-wise.
- Whether you're making round or rectangular sweet potato buns, the next step is to slice your potato into 1/3-1/2" thick slices. Slice as many as desired - a big sweet potato might yield about 8 slices.
- Place your sweet potato slices in the toaster. Turn the toaster up to the longest cook time and toast your buns through 2 full cycles (these are about 2 minutes each with my toaster). When I say "2 full cycles" I mean you'll be pressing your toaster button down, letting them pop up, and then toasting them again 1 more time. You may need to use more cycles depending on the strength of your toaster.
- The end result will be fully cooked through, with crispy parts on the flesh of the potato. If you don't see a few brown, crispy spots on the flesh of the potato, it likely isn't done cooking and needs another round in the toaster.
For Sweet Potato Buns baked in the Oven
- After slicing your sweet potatoes according to the instructions above, soak your sweet potato slices in cold water for about 30 minutes prior to baking to draw out the excess starch.
- Dry each slice well before popping them in the oven.
- Coat the potato slices in coconut or avocado oil and place on a rimless, parchment paper lined cookie sheet.
- Bake at 400 for 25 minutes. Let cool slightly on the baking sheet before serving.
Notes
- If you're baking your sweet potato buns in the oven, you'll also need cold water to soak your potato slices and about 2 tablespoons of coconut oil or avocado oil to coat them.
I’m wondering why use a rimless cookie sheet?
In step #4 you say to cut your sweet potato length-wise when I thought it was supposed to be cross-wise (or width-wise). And I’m just wondering, wouldn’t these come out rather soft to be able to hold up to a burger patty?
This is kind of confusing. For round buns you cut width-wise, for rectangular buns you cut length-wise.
They are absolutely not too soft! If you follow instructions as written, they do hold up well. Maybe not quite like a regular burger bun, but comparable to a gluten free bun.