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Stuffed Sweet Potato Buns (Paleo, AIP)

  • Author: Cristina Curp
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 70
  • Yield: 8 1x
  • Category: sides and snacks
  • Method: baking
  • Cuisine: Cuban


Delicious Autoimmune Paleo Compliant Beef Stuffed Buns!



  • 2 large bonito or Japanese sweet potato, about 1.5 pounds: 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 apple cider 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


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 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 the 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 ?


  • Serving Size: 1 bun