Stuffed Sweet Potato Buns (Paleo, AIP)

“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.

AIP Stuffed Sweet Potato Buns

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!

 

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Stuffed Sweet Potato Buns (Paleo, AIP)

  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 70

Ingredients

  • 2 large boniato (aprx 1.5lb) (white or Japanese sweet potato)
  • *peeled & boiled- do this ahead of time
  • 2/3 cup coconut flour
  • 2/3 cup arrow root starch
  • 2 tsp grass feed beef gelatin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 tsp baking powder (I make the Bob’s Red Mill recipe, equal parts: baking soda, cream of tartar & arrowroot starch)
  • 2 tsp vinegar
  • 1/3 cup avocado oil + more for coating
  • 1lb grass fed beef
  • 1 onion
  • 2 radishes
  • 1/2 cup coconut aminos
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 1/2 tsp horseradish powder
  • 1 tsp turmeric
  • 1 tsp Pink Himalayan salt

Instructions

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.

Dough

  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 🙂

AIP Sweet Potato Buns

 

18 Replies to “Stuffed Sweet Potato Buns (Paleo, AIP)”

  1. I cant believe there isnt any comments. 🙂
    ThEse are Delicious. Even my sad eating husband and my 4 year old love them. Thanks for the recipe. Admittedly i only use the dough recipe, i just use a simple ground meat filling with a few veggies like squash and mushroom. Anyway, thanks!

    1. Oh you’re so sweet! There used to be a lot of comments but when I had my website re-done I lost all my comments 🙁

  2. I have been looking for paleo friendly meat buns for a long time and even made some of my own with cassava. I am certainly glad i found these. i shall try them tomorrow and get back with the results. i see no reason why they won’t be terrific.

    1. Yes! They freeze well! I recommend baking to reheat thaw so they get toasty, but I know folks who let them thaw in the fridge overnight and then microwave to heat.

  3. One and a half pounds total, or one and a half pound for each sweet potato? Thanks for a great Looking recipe!

    1. I have never tried it. But you can play around with the dough. Start with less flour and add in 1 tbsp at a time until it’s reached a good consistency.

  4. Made these tonight and wow are they delicious! Followed the recipe to a tee, even my picky 6 year old gobbled it up! Can’t wait to have these foE breakfast this week 🙂

  5. Delicous and very easy to make! Took some time to figure out how to make thE wells anD stuff them but after doing the first few it was a snap!! Great to freeze foR a yummy carb snack!!

  6. These were delicious and my 4 year old loves them. I changed the stuffing mixture to add more veggies. Easy to freeze and reheated in the oven. Yum!

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