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!
So 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!
- 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
- Pre heat oven to 350 F. Line a baking tray with parchment paper.
- In a large mixing bowl, add the flours, the gelatin (or collagen peptides), salt and baking soda. Stir using a fork to mix well.
- 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.
- 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.