Menu Enter a recipe name, ingredient, keyword...

Paleo Sweet Potato Buns - Nut Free


Homemade sweet potato buns are paleo, but perfect for sandwiches or burgers . . . or when you are craving bread with butter!

Google Ads
Rate this recipe 4.6/5 (9 Votes)


  • 1/2 cup sweet potato puree, about 1 large sweet potato
  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons melted coconut oil
  • 1/4 cup full fat coconut milk
  • 2 tablespoons raw honey
  • 1 teaspoons lemon juice
  • 6 eggs
  • Extra coconut oil for greasing muffin pan


Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

To make the sweet potato puree, poke holes in the raw sweet potato, wrap in foil and roast at 425°F until soft, about 1 hour. Use an immersion blender or food processor to puree the potato.

Preheat oven to 350°F and grease the muffin pan with the extra coconut oil.

Sift together the coconut flour, tapioca flour, cream of tartar, baking soda, and salt to form the dry mixture. Whisk together the sweet potato puree, melted coconut oil, coconut milk, lemon juice, and honey to form the liquid mixture. The liquid should be thin and not pasty. You may heat the liquid for about 10 seconds to get it runny.

Using the whisk attachment on a stand mixer, whip the eggs on high speed until very foamy and pillowey. About 5 minutes. 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 ½ cup of batter for a 6-cup pan, or ¼ cup for a standard muffin tin.

Bake at 350°F for 25-30 minutes.

Let cool for 10 minutes and remove buns with a spatula. Cooling for another 10-15 minutes before slicing.

Slice each bun in half and enjoy as a sandwich or shortcake!

- You may use canned sweet potatoes or pumpkin.
- The honey makes the buns moist. I recommend wrapping with a paper towel and may be kept at room temperature for a few days or longer in the fridge.

You'll also love

Review this recipe

Carrot & Zucchini Mini-Muffins Gluten Free Banana Muffins