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Sweet Potato Dinner Buns
Grounding and satisfying, yeast and raising agents free.
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Prep Time
40
mins
Course
breads, Main Course
Servings
6
buns
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
Keyword
bread rolls, hot cross buns, lunchbox, sweet potato, yeast free