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!
- 1 long and thick sweet potato (see notes for additional ingredients needed for oven baked option)
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.
- 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.
- Method: toasting or baking
Keywords: toasted, oven baked, sweet potato buns, sandwich, bread