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
