Sweet Potato Dinner Rolls (Paleo, AIP)
Prep time
Cook time
Total time
Soft and delicious dinner rolls that are grain free, egg free, nut free, and dairy free!
Recipe type: Bread
Cuisine: AIP
Serves: 2
  • 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.
Recipe by Cook2Nourish at https://cook2nourish.com/2020/11/sweet-potato-dinner-rolls-paleo-aip.html