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Sweet Potato Sandwich Buns

From paleofondue.com Serves: 6

½ cup Sweet Potato Puree (100g) (about 1 large sweet potato)
100 grams Coconut Flour (about ½ cup packed)
30 grams Tapioca Flour (about ¼ cup)
6 eggs
2 Tablespoons Melted Coconut Oil (15g)
¼ cup Full Fat Coconut Milk
2 Tablespoon Raw Honey (42g)
1 tsp Lemon Juice
1 tsp Cream of Tartar
½ tsp Baking Soda
¼ tsp Salt
Extra coconut oil for greasing

1.Poke holes in your sweet potato with a fork, wrap in foil and roast at 425F until soft. Use an immersion blender or food processor to puree the potato.

2.Set the oven to 350F and grease the muffin pan with the extra coconut oil.

3.Sift the dry ingredients together.

4.Whisk together the sweet potato puree, coconut milk, lemon juice, honey, and melted coconut oil to form the liquid mixture. The liquid should be thin and not pasty. You may microwave the liquid for about 10 seconds to get it runny.

5.Using the whisk attachment on a stand mixer, whip the eggs on high speed until very foamy and pillowey. About 5 minutes.

6.Slowly pour in liquid mixture while whipping. Turn off the mixer after all the liquid is poured. It should still be fluffy.

7.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.

8.Evenly distribute into muffin pan. About ½ cup of batter for a 6-cup pan, or ¼ cup for a standard muffin tin.

9.Bake at 350 F for 25-30 minutes.

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

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

Notes. 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.