Print

Gluten-Free Sweet Potato Rolls (No Yeast) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 11 reviews

These gluten free sweet potato rolls are soft, flavorful, and made without yeast. Using almond flour, tapioca starch, and mashed sweet potatoes, these rolls are perfect for those following paleo, grain-free, dairy-free, egg-free, and yeast-free diets. Naturally sweet and tender, they are great as a snack or alongside meals.

Ingredients

Dry Ingredients

  • 2 cups blanched almond flour (180g)
  • 1 ½ cups tapioca starch (180g)
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 1 cup mashed sweet potato (236g)*
  • 1 Tbsp raw honey (or maple syrup for vegan)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Grease 12 slots of a muffin pan with avocado oil or your preferred oil and set it aside.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, and salt until evenly mixed.
  3. Add Wet Ingredients: Stir in the mashed sweet potato and raw honey (or maple syrup if vegan) using a fork or spatula. Then use your hands to knead the dough thoroughly. The dough might feel dry at first but keep working it until it holds together.
  4. Shape Rolls: Divide the dough into 12 equal portions. Roll each portion into a smooth ball and place each ball into the prepared muffin pan slots. Optionally, brush the tops of the rolls with a little oil for a subtle shine and added moisture.
  5. Bake: Place the muffin pan in the oven and bake for 15 minutes at 375°F (190°C), until the rolls are lightly golden and cooked through.
  6. Cool: Remove the rolls from the oven and allow them to cool for a few minutes in the pan. Then transfer the rolls to a serving plate and cover with a cloth napkin or paper towel to keep them warm and soft.

Notes

  • To make mashed sweet potatoes: Steam peeled and cubed sweet potatoes until tender. Cool them to room temperature before mashing with a fork or potato masher.
  • For a vegan option, replace raw honey with maple syrup.
  • These rolls are best eaten fresh but can be stored in an airtight container for up to 2 days.
  • Optional: Brush tops with oil before baking to enhance browning and moisture.

Find it online: https://flavorspath.com/gluten-free-sweet-potato-rolls-no-yeast-recipe/