Paleo Sweet Potato Buns (Nut Free) Recipe

Name: Paleo Sweet Potato Buns (Nut Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sweet potato puree (homemade or canned, can also use canned pumpkin); 100 g coconut flour (about 1/2 cup, packed); 30 g tapioca flour (about 1/4 cup); 1 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons melted coconut oil (15 grams); 1/4 cup coconut milk, full fat; 2 tablespoons raw honey (42 grams); 1 teaspoon lemon juice; 6 eggs; 1 tablespoon coconut oil (for greasing tins)

Servings: persons

1/2 cup sweet potato puree (homemade or canned, can also use canned pumpkin)
100 g coconut flour (about 1/2 cup, packed)
30 g tapioca flour (about 1/4 cup)
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons melted coconut oil (15 grams)
1/4 cup coconut milk, full fat
2 tablespoons raw honey (42 grams)
1 teaspoon lemon juice
6 eggs
1 tablespoon coconut oil (for greasing tins)

1
Preheat oven to 350F and grease the muffin pan with coconut oil.
2
Sift together coconut flour, tapioca flour, cream of tartar, baking soda & salt to form the dry mixture.
3
Whisk together sweet potato puree, melted coconut oil, coconut milk, lemon juice and honey to form the liquid mixture. The liquid should be think and not pasty. You may heat the liquid for about 10 seconds to get it runny.
4
Using the wisk attachment on a stand mixer, whip the eggs on high speed until very foamy and pillowey (about 5 mins).
5
Slowly pour in liquid mixture while whipping. Turn off the mixer after all the liquid is poured. It should still be fluffy.
6
Sprinkle the dry mixture over the whipped fluff and gently stir with a whisk without whisking. Give a couple of folds with a spatula until incorporated. Careful not to overmix.
7
Evenly distribute into muffin pan, about 1/2 cup of batter for a 6-cup pan or 1/4 cup for a standard muffin tin.
8
Bake at 350F for 25-30 minutes.
9
Slice each bun in half and enjoy as a sandwich or shortcake.
10
Note: The honey makes the buns moist. It is recommended wrapping in a paper towel and may be kept at room temp a few days or longer in the 'fridge.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup sweet potato puree (homemade or canned, can also use canned pumpkin), 100 g coconut flour (about 1/2 cup, packed), 30 g tapioca flour (about 1/4 cup), 1 teaspoon cream of tartar, and more.

Yes, Paleo Sweet Potato Buns (Nut Free) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paleo Sweet Potato Buns (Nut Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions