Paleo Sweet Potato Buns Nut Free Food

SAVORY SWEET POTATO BREAD (PALEO, NUT FREE)

Steps:

• Preheat oven to 350 degrees F.
• Wash sweet potato and cut into cubes, then steam in a steamer pot until tender. Cool to room temperature.
• Add cooled sweet potato, egg and olive oil to food processor* Blend until well mixed.
• Add in cassava flour, thyme, baking soda and salt. Mix with a spatula, then blend.
• Add in water, mix with a spatula and then blend until smooth.
• Pour batter into a lined 8" x 4" baking pan. Bake at 350 degrees for 60 minutes.
• Remove bread from oven and cool in pan to room temperature, or for at least 15 minutes. Then, transfer to a cooling rack to further cool and release some moisture.

PALEO SWEET POTATO BUNS (NUT FREE)

Steps:

• Preheat oven to 350F and grease the muffin pan with coconut oil.
• Sift together coconut flour, tapioca flour, cream of tartar, baking soda & salt to form the dry mixture.
• 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.
• Using the wisk attachment on a stand mixer, whip the eggs on high speed until very foamy and pillowey (about 5 mins).
• Slowly pour in liquid mixture while whipping. Turn off the mixer after all the liquid is poured. It should still be fluffy.
• 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.
• 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.
• Bake at 350F for 25-30 minutes.
• Slice each bun in half and enjoy as a sandwich or shortcake.
• 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.