Sweet potato is nourishing and easier to digest than white potato. When added to breads and other baked goods, it brings in softness and moisture to the final product.
Try these dinner buns - our family favourite (we never get bored of them!). Grounding and satisfying, they are especially perfect for colder seasons, but can be enjoyed as part of a balanced meal over lunch any time of year.
Sweet Potato Dinner Buns
Grounding and satisfying, yeast and raising agents free.
Equipment
- pizza stone is useful but not essential
Ingredients
- 1 medium to large sweet potato, chopped
- ½ cup water
- 1 ½ cup spelt or wholewheat flour - if you grind your own, use 1 cup spelt berries
- 1 tsp celery seeds, ground into powder
- 1 tbsp dried coriander leaves - AKA cilantro
- 2/3 tsp pink salt
- 1 tbsp whole coriander seeds
- 2 tbsp ghee
Instructions
- Blend the sweet potato pieces with ½ cup of water. (Alternatively, grate the sweet potato finely and mix with the water.)
- Preheat the oven to 220 C / 425 F (fan, for a conventional oven add 20°) with a pizza stone in it, if using, for about ten minutes.
- Combine all the ingredients with a fork to make wet dough. Let it rest for ten minutes.
- Divide the dough into 6 balls, using a fork and wet or oily hands. Place them on the preheated pizza stone, or a greased tray.
- Bake the buns for 25 minutes and optionally grease with ghee as soon as they are done.
Notes
Enjoy in a lunchbox or as part of a picnic.
They go really well with soups, so why not try these breads with the recipes below?
Smooth Quinoa Vegetable Soup
Simple Green Soup