AIP Dinner Rolls

Sweet Potato Dinner Rolls (Paleo, AIP)

 I love love love sweet potatoes. You can probably tell from all the different sweet potato recipes I have posted already! Sweet potato brownies, sweet potato paratha, sweet potato mug cake, sweet potato pancake to name a few!

And I don’t discriminate either! I like the regular orange fleshed ones, the starchy yams, the white one as well as the purple ones 🙂 I love them all equally!

AIP Dinner RollsSo when I first started AIP, the fact that I could eat sweet potatoes was a huge relief for me plus it also made the diet more attractive to me!  I immediately started thinking of the million ways I would use sweet potatoes in my cooking!  Btw, sweet potatoes are highly nutritious. Sweet potatoes contain fiber and antioxidants that promote the growth of good gut bacteria and contribute to a healthy gut.

Anyways, let’s talk about this recipe! I have been recipe testing sweet potato dinner rolls for the longest of time. Not because I had to try many recipes but mainly because I was side tracked with other pressing priorities including my cookbook!  Yes I am going to be self-publishing my first cookbook soon and that has kept me super busy these past few months. But finally this past week I was able to spend some time to test a couple different recipes and so delighted to share this recipe!

So these rolls are absolutely delicious!  I had tested a couple different recipes but this one was the best in terms of flavor. The palm shortening I think gives it a nice flavor.

What flours to use?

Cassava flour (Otto’s or Anthony’s Goods Premium) and arrowroot flour.

What fat to use?

I have used both coconut oil and palm shortening for this recipe and they both work very well.

What is the binder?

I have tried both gelatin and collagen peptides in this recipe and they both work equally well. I was inspired by these AIP biscuits recipe by Eat Beautiful that used collagen peptides instead of gelatin. And so first time I used collagen peptides but after that I have tried it with gelatin too and it came out equally well with that too.

Oh and one other thing about these rolls is that sometimes soon after they are baked you might see some green spots in them. The first time I saw these spots, I was really worried but I did some research and found out that the green spots were just a chemical reaction happening due to the flavonoids (collared substances) in the sweet potato and the baking soda. And that even with the green spots, these were perfectly ok to be eaten. You can check out this article which also talks about the same reaction which happens while baking sweet potato bread. So do not get worried if you see those green spots! They are certainly not mold!

I also made a video of the recipe so you can watch it for step wise instructions.


Hope you try this recipe and if you make these please do share your pic on instagram and tag me @cook2nourish. I would love to see them! Happy thanksgiving!

5.0 from 3 reviews
Sweet Potato Dinner Rolls (Paleo, AIP)
Recipe type: Bread
Cuisine: AIP
Prep time: 
Cook time: 
Total time: 
Serves: 2
Soft and delicious dinner rolls that are grain free, egg free, nut free, and dairy free!
  • ½ cup cassava flour
  • ¼ cup arrowroot flour
  • 1 tbsp grass fed gelatin or 2 tbsp collagen peptides (I like Great Lakes brand)
  • ¼ tsp sea salt
  • ¼ tsp baking soda
  • ¼ cup mashed sweet potato (white sweet potato or regular sweet potato, boiled and then peeled and mashed)
  • ¼ cup coconut oil or palm shortening softened
  • ¼ cup coconut milk
  • ½ tbsp apple cider vinegar
  1. Pre heat oven to 350 F. Line a baking tray with parchment paper.
  2. In a large mixing bowl, add the flours, the gelatin (or collagen peptides), salt and baking soda. Stir using a fork to mix well.
  3. Next add the mashed sweet potato, the coconut oil (or palm shortening) and the coconut milk. Mix using your hands to wet all the flour. Splash the apple cider vinegar over the mixture and knead quickly to mix it well into the dough mixture.
  4. Divide dough into 5 equal balls and place them on the parchment lined tray. Bake at 350 F for 20-22 mins or until the bottom of the rolls turn golden brown. Turn oven off and take the tray out of the oven. Let the rolls cool for 5 mins before serving.
You can use either white sweet potato or regular sweet potato in this recipe but white sweet potato works makes the bread less sweet and so I like it better. I like to cook my sweet potatoes in the Instant Pot. I place the potatoes on the steamer insert and add a cup of water. Then I pressure cook for 10 minutes and do a quick pressure release.



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  1. These are awesome!! Thanks for the recipe. I was really craving something bread like tonight that doesn’t have coconut in it. These hit the spot!

  2. I meant to rate these. Your recipes are true blue. I’ve not found any that haven’t worked as you list thank you.

    • Hello Jasmin, I haven’t integrated a nutrition app into my site yet so I can’t do that. However, if you use any fitness app like Myfitness and enter the recipe, it will give you nutrition facts. Check out my latest video where I demo how to use My Fitness app for calculating macros. However the same way, you can enter the recipe and get nutrition info as well. Hope that helps!

  3. Is there any proper substitute for coconut milk? Do you think it would work to replace the milk with half water +half oil? I have coconut sensitivity, it’s so sad I hate it 🙁 I’m desperate for bread lol. I love your recipes and your story BTW. ❤

  4. These turned out really well! Thank you for the recipe. I was glad to go back and see your note about the green spots. They appeared after they were refrigerated over night and I thought I had done something wrong. Relieved to know that I the followed directions and this had nothing to do with a failure to do so on my part…lol. The only thing I will change next time, and this is very likely due to differences in measuring spoons and my lack of being super careful to either weigh the gelatin out (I prefer grams to measuring spoons) or to level of the spoon really well. They were a tad rubbery for me; so I’ll be sure to reduce the amount of gelatin next time. This is also due to differences in brands as well. Overall, this is a fantastic recipe and I actually like these better than run of the mill gluten free rolls. I’ve been gluten free for over 20 years and now can no longer have rice, corn, soy, or dairy. I feel 100% better having eliminated those and really look forward to trying more of your recipes.

    • thanks so much for the feedback! I am so glad you like them. And the green spots are ok…I just ignore them! And you are right about the brands being different sometimes. I have made these several times and did not find them gummy. I do level off the gelatin though. I should get a weighing scale! But I am so lazy to weigh everything 🙂

    • Hmm you could try. But I am not sure if you completely eliminate cassava what the texture will be like since coconut flour is drier and can absorb a lot of moisture so you might need to add more liquid to make the dough. Hope that helps!

  5. I used coconut cream plus some water for the coconut milk in this recipe. They were such a hit with my family. How do you store the leftover? I got one left out of the five! Lol. Thanks, Indira!

    • I just keep it in the refrigerator and then warm it quickly in the microwave for 10 seconds! I am so glad your family enjoyed it!

  6. Hello! I just discovered some of your recipes. They look wonderful and I can hardly wait to try them out. A question for you about the sweet potato bread recipe. How do you mash a raw sweet potato? They are hard to cut raw. Thanks. Deb

    • Hello Deborah! The sweet potato needs to be boiled first and then you peel it and mash it! I use my Instant Pot to boil/steam sweet potatoes. 10 mins on high pressure cooks them well and then I peel and mash them. Hope that helps!

    • Hmm…you can try psyllium husk as that will help to hold the bread. I have not tried in this recipe but I have used it for other recipes so guessing that might work.

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