Discovering new ways to sandwich your favorite fillings means you don’t have to give up the convenience and pleasure of those classic favorites. I discovered the joys of the beloved “sweet potato bun” courtesy of the Whole30 Cookbook and honestly, I love it! Sweet potato buns are not only easy-breezy to make, they taste great and are absolutely adorable too!
How to Make Sweet Potato Buns
Step One: Carefully slice one large sweet potato into quarter-inch rounds using a mandoline, food processor with slicing attachment, or quality chef’s knife. Place the sweet potato slices into a large bowl and drizzle with 2-3 teaspoons of olive oil. Toss well to evenly coat the slices.
Step Two: Place the slices on a parchment-lined baking pan and sprinkle with a little sea salt to taste. Bake in a 425°F oven for 15-20 minutes, until soft and tender. (I like to use my handy dandy countertop toaster oven to save time and energy.)
Step Three: Use your delicious roasted sweet potato slices just like you would a regular burger bun. They’re perfect for making mini-burgers, pulled pork sliders or sloppy joes.
P.S. I also love using leftover sweet potato buns for making quick and easy sausage-n-egg breakfast sandwiches. Simply warm them in a hot skillet and top with a turkey sausage patty and a heaping spoonful of scrambled eggs. So good!
Incase you’re wondering why my sweet potato slices aren’t bright orange, it’s because I prefer using white sweet potatoes when making sandwich buns. That’s because white sweet potatoes tend to be less sweet than their orange counterparts. This allows the flavors of your fillings to take center stage. Although I must admit, when it comes to spicy fillings, there’s something to be said for the complementary flavor and sweetness that orange-flesh sweet potatoes deliver.
With just one bite, I think you’ll agree that these easy-to-make sweet potato buns are a tasty way to enjoy a healthy burger or sandwich, whether you’re living grain-free, taking the Whole30 Challenge, or are simply looking for more delicious ways to get more veggies on your family’s plate!
Pamela A. says
I am always looking for an alternate to the gluten bun since I have Hashimoto’s, internal inflammation and react to gluten. I was wondering if these slices have enough cooking time to keep them from breaking when you pick up the burger or sandwich? Would these have to be an open burger/sandwich to use a fork and knife with? Thank you.
Hi, Pamela. Great question. The sweet potato slices hold up well and you can easily pick up a mini-burger and enjoy as shown in the photos. Of course, certain fillings that ooze out of them, if you’re using something like sloppy joe meat, or egg salad for example. Enjoy! Blessings, Kelly 🙂
Have you tried freezing the sliced potatoes either cooked or raw? If so do you have any recommendations?
Hi, Colleen. I haven’t tried freezing them. But it would be best to cook them first and then freeze them according to what I’ve read on various sites. Here’s a discussion on the Whole30 blog: http://forum.whole30.com/topic/21763-success-with-freezing-cut-raw-sweet-potatoes/ Hope this helps. Enjoy! 🙂
Can you please tell me which mandolin you use? Sweet potatoes are difficult to cut, so I want to be sure the mandolin I purchase will do the job! I appreciate your site so much. Thank you!
Hi, Karen. I really like the Oxo Mandoline (http://amzn.to/23ChsxL). However, I personally prefer to hand slice the sweet potatoes when I’m making the sweet potato buns. You can see the thickness in the photos that they aren’t super thin, so it’s easier and quicker (less clean up) to just slice them with a good chef’s knife. This is my prized chef’s knife that I love and recommend: http://amzn.to/23Cibzb 🙂 I hope this helps. Thanks so much for your kind words. I’m so happy you enjoy the site and find it helpful to you! Blessings to you, Kelly 🙂