If you’ve ever swapped out your plain old grain bun for a sweet potato bun then you know just how epic this idea is. If not, well I’m about to blow your mind with this one! I still remember the first time I sunk my teeth into my first Pulled Pork Slider on a Sweet Potato Bun. It was earth-shattering good. And I’ve been making them almost every week ever since.
I love that there is not a sandwich or burger out there that doesn’t taste awesome with these little bookends holding up the fort.
I’ve tried them with burgers, pulled pork sliders, breakfast sandwiches, turkey sandwiches, roast beef sandwiches, even taco shells. Once you add this recipe to your clean eating lifestyle, things will never be the same. Trust me on this one!
Don’t you just want to sink your teeth into one of those adorable pulled pork sliders? I simply stuffed my buns with my Paleo Chipotle Pulled Pork with Pineapple Coleslaw that you can find by clicking right HERE.
It’s so good that I had it for lunch and I’m already looking forward to having it again for dinner tonight. Be sure to “pin” this post on your Pinterest Boards and share it with your friends. Let’s get everyone making these adorable Sweet Potato Buns!
Keep scrolling for the recipe…
Sweet Potato Buns
Oven Method & Stovetop Method
- 2 Large sweet potatoes
- 1-2 Tbl Coconut Oil (Olive/Avocado work fine too)
- sea salt & pepper
Preheat oven to 400 degrees F. Wash sweet potato and cut into 1/2 inch rounds (leaving the peel on). Coat sweet potatos in coconut oil (or olive/avocado oil) and place on a parchment paper lined baking sheet. Season with salt and pepper.
Bake for 30-35 minutes (depending on the size of your rounds), flipping once half way through. You know they’re done when sweet potato buns begin to wrinkle and lightly brown. Center should be soft while edges are more crisp.
Place 1-2 Tbl coconut oil in a large pan over medium/low heat. When coconut oil is hot, gently place your sweet potato buns into the oil. Cook for about 3 minutes on one side, then flip and cook an additional 2 minutes on other side (cooking times may vary).
Sweet potato buns are done when they begin to wrinkle and the outsides are golden brown. Center should be soft while edges are more crisp.
Allow sweet potato buns to cool on a paper towel to drain off any excess oil.
Why two methods? And which one is best for you?
When cooking for a large group I choose the Oven Method. It allows me to cook a large quantity without staying involved for long. When cooking for myself or my husband and I, I usually choose the stovetop method because it cuts down the time to a small fraction…no time spent heating the oven and it generally takes 5 minutes or less to cook up all our buns.