These Gluten Free Sweet Potato Rolls are soft, slightly sweet, and made with wholesome ingredients. They’re paleo, grain free, dairy free, egg free, and yeast free—making them a perfect option for nearly every diet. With a short prep and bake time, these rolls are a quick and satisfying addition to any meal.
Why You’ll Love This Recipe
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Completely gluten free, paleo, and yeast free.
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Made with simple ingredients you likely already have at home.
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Soft and chewy with a subtle natural sweetness from sweet potato.
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Quick to prepare—ready in just 30 minutes.
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A versatile side dish that pairs with soups, stews, salads, or breakfast spreads.
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Easily adaptable for vegan diets by swapping honey for maple syrup.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups blanched almond flour (180g)
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1 ½ cups tapioca starch (180g)
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup mashed sweet potato (236g)
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1 tablespoon raw honey (or maple syrup for vegan option)
directions
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Preheat oven to 375°F (190°C). Grease 12 slots of a muffin pan with oil and set aside.
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In a large mixing bowl, combine almond flour, tapioca starch, baking soda, and salt.
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Add mashed sweet potato and honey. Mix with a fork or spatula, then knead by hand until dough forms. The dough may look dry at first—keep working it until smooth.
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Divide dough into 12 equal pieces. Roll each into a ball and place in the muffin pan. Optionally, brush tops with oil.
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Bake for 15 minutes, until golden and firm.
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Let cool slightly in the pan, then transfer to a serving plate. Cover with a cloth to keep warm.
Servings and timing
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Yield: 12 rolls
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Prep time: 15 minutes
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Cook time: 15 minutes
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Total time: 30 minutes
Variations
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Herbed rolls: Add 1 teaspoon dried rosemary, thyme, or Italian seasoning to the dough.
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Savory twist: Mix in garlic powder or onion powder for extra flavor.
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Nut-free version: Substitute almond flour with sunflower seed flour for a nut-free option.
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Sweeter rolls: Add a teaspoon of cinnamon or pumpkin pie spice to the dough.
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Oil-brushed tops: Brush with olive oil or coconut oil before baking for a glossy finish.
storage/reheating
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Store leftover rolls in an airtight container at room temperature for up to 2 days.
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For longer storage, refrigerate for up to 5 days.
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Freeze in a zip-top bag for up to 2 months.
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Reheat in a 300°F (150°C) oven for 5–7 minutes, or microwave for 20–30 seconds until warm.
FAQs
How do I make the mashed sweet potato for this recipe?
Steam or boil sweet potato cubes until tender, then mash with a fork or potato masher until smooth.
Can I use canned sweet potato puree instead of fresh?
Yes, canned puree works as long as it’s plain and unsweetened.
What can I use instead of tapioca starch?
Arrowroot starch or potato starch are good substitutes.
Are these rolls vegan?
They can be vegan by replacing honey with maple syrup.
Do I need a muffin pan to bake these rolls?
No, you can bake them directly on a parchment-lined baking sheet, though they may spread slightly.
Can I make these ahead of time?
Yes, you can prepare the dough a few hours in advance and refrigerate until ready to bake.
Why does my dough look dry?
Keep kneading—it will come together into a smooth, pliable dough.
Can I make larger rolls instead of 12 small ones?
Yes, just divide the dough into fewer pieces and increase the baking time by a few minutes.
How do I keep the rolls soft after baking?
Cover them with a cloth napkin or towel after baking to retain moisture.
Can I serve these with sweet toppings?
Absolutely! They pair well with nut butter, jam, or even a drizzle of maple syrup.
Conclusion
These Gluten Free Sweet Potato Rolls are a quick, healthy, and versatile option that everyone can enjoy. With their soft texture, mild sweetness, and wholesome ingredients, they’re perfect for weeknight dinners, holiday tables, or as a simple snack. Easy to make in just 30 minutes, they’re sure to become a staple in your kitchen.
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Gluten Free Sweet Potato Rolls (No Yeast)
- Total Time: 30 minutes
- Yield: 12 rolls
- Diet: Gluten Free
Description
These gluten free sweet potato rolls are soft, flavorful, and made without yeast! Using almond flour, tapioca starch, and mashed sweet potato, these rolls are not only gluten free but also paleo, dairy free, grain free, egg free, and yeast free. Perfect for a healthy bread alternative that’s quick and easy to make in just 30 minutes!
Ingredients
2 cups blanched almond flour (180 g)
1 ½ cups tapioca starch (180 g)
½ teaspoon baking soda
½ teaspoon salt
1 cup mashed sweet potato (236 g)*
1 tablespoon raw honey (or maple syrup for vegan option)
Instructions
Preheat oven to 375°F (190°C). Grease a 12-slot muffin pan with oil (such as avocado oil).
In a large bowl, combine almond flour, tapioca starch, baking soda, and salt.
Add mashed sweet potato and honey. Mix first with a fork/spatula, then use your hands to form a dough. (It may seem dry at first; keep mixing until it comes together.)
Divide dough into 12 equal portions. Roll into balls and place in the muffin pan. Optionally, brush tops with oil.
Bake for 15 minutes at 375°F, until lightly golden.
Cool in the muffin pan for a few minutes, then transfer to a plate. Cover with a cloth napkin or paper towel to keep warm.
Notes
To make mashed sweet potatoes: Steam sweet potato cubes until tender, then mash with a fork or masher once cooled.
Rolls are best enjoyed warm, but can be stored in an airtight container for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
