Stuffed Sweet Potato Buns


“Anyone who has never made a mistake has never tried anything new.”
― Albert Einstein

No truer words Al! I’d been posting pictures on Instagram of beautiful empanadas, made of sweet potato dough! The first time I made them they were perfect, so I knew I’d have to practice again. Second time, too potato-y, third time was darn good. Fourth time, I was all confident, I doubled the recipe. Naturally, I mucked it up. For the life of me that potato would just stick to the parchment paper & I could not roll out the dough. With a large bowl of floured mash in front of me, a skillet full of ground beef next to me… I decided to simplify my life, I would make papas rellenas.

Papa rellena, which translates to stuffed potato; is a Cuban staple at any coffee stand or party. These little carb bombs are made using mashed potato dusted in flour & deep fried, filled with traditional picadillo (onions, olives, raisins, tomato etc). Obviously all that wasn’t going to jive with me, luckily the “failed” dough worked better than expected!

I rolled up 8- 2 inch sized balls, made wells in them, spooned in some delicious spiced beef & radishes. Closed them, rolled them in olive oil, set them in the oven & crossed my fingers.

The result… a bun! A super bread like, crispy outside, golden little balls. I was in love. Lighter than their traditional counterparts, not as greasy, yet crispy & portable, these stuffed sweet potato buns scream picnic food, party food & freeze me batch cook food! Sayonara empanadas, we have a new meat stuffed, sweet potato, paleo pastry in town!

*you can fill these with anything, pulled chicken, greens & cauliflower cream or pulled pork!

Stuffed Sweet Potato Buns
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
2326 calories
225 g
390 g
91 g
152 g
33 g
1139 g
5321 g
32 g
0 g
49 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2326
Calories from Fat 793
% Daily Value *
Total Fat 91g
Saturated Fat 33g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 41g
Cholesterol 390mg
Sodium 5321mg
Total Carbohydrates 225g
Dietary Fiber 21g
Sugars 32g
Protein 152g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 large boniato (aprx 1.5lb) (white or Japanese sweet potato)
  2. *peeled & boiled- do this ahead of time
  3. 2/3 cup coconut flour
  4. 2/3 cup arrow root starch
  5. 2 tsp grass feed beef gelatin
  6. 1 tsp garlic powder
  7. 1 tsp salt
  8. 2 tsp baking powder (I make the Bob's Red Mill recipe, equal parts: baking soda, cream of tartar & arrowroot starch)
  9. 2 tsp vinegar
  10. 1/3 cup avocado oil + more for coating
  11. 1lb grass fed beef
  12. 1 onion
  13. 2 radishes
  14. 1/2 cup coconut aminos
  15. 1 tsp cinnamon
  16. 1 tsp ginger powder
  17. 1/2 tsp horseradish powder
  18. 1 tsp turmeric
  19. 1 tsp Pink Himalayan salt
First prepare beef
  1. In a large skillet heat oil, 1 tbsp.
  2. Add sliced onion, radishes & cook until tender.
  3. Add in beef, break up with spatula, add in salt & spices.
  4. Stir constantly until browned & crumbly.
  5. Add in coconut aminos.
  6. Lower heat & simmer for 10 minutes.
  7. Turn off heat, set aside to cool.
  1. Pre-heat oven to 400F
  2. Bring a pot of water to boil
  3. Peel & dice the boniato, add to boiling water, boil until very tender.
  4. Drain, let cool.
  5. Place cooled potato in a bowl & mash with a whisk until smooth.
  6. Add in flours, gelatin, baking powder & garlic + salt.
  7. Add in vinegar, fold in.
  8. While drizzling in oil, mix the dough until well combined.
  9. If it doesn't seem to be coming together with the spatula, try mixing it with your hands, you're going to get them dirty in the next step anyway!
  10. Shape 6-8 2 inch balls, like if you were making meatballs.
  11. Once by one, pick up a potato ball, using your thumb make a 2oz sized well in the middle with one hand, while cradling it in the other hand.
  12. Spoon in 1 tablespoon of beef mixture, more if it fits.
  13. Then using your free hand, pinch together the potato dough to close.
  14. Now roll the dough between both hands to make it a ball again. Gently dip it in the extra oil and roll it again to evenly coat it.
  15. Place it on sheet pan. Repeat with the remaining dough.
  16. Bake at 400F for 30-35 minutes until just golden.
  17. You don't want to toast them because toasted sweet potato has an overpowering bitter taste, great in fries, not in these!
  18. These are heavy; I would portion 1 per person, maybe 2 if you're carb loading. Serve with salad 🙂
The Castaway Kitchen