Delicious sweet potato buns stuffed with seasoned ground beef and onions. A delicious Cuban-inspired AIP dish!
For the filling
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 carrot, minced
- 1/2 pound grass-fed beef
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons coconut aminos
- juice of 1 lemon
For the bun
- 2 large batata or Japanese sweet potato, about 1 1/2 pounds, peeled & boiled (do this ahead of time)
- 2/3 cup coconut flour
- 2/3 cup arrowroot starch
- 2 tsp grass feed beef gelatin
- 1 tsp garlic powder
- 1 tsp salt
- 2 tsp AIP baking powder
- 2 tsp apple cider vinegar
- 1/3 cup avocado or olive oil + more for coating
Prepare the Beef
- In a large skillet heat 1 tablespoon olive oil. Add in the minced onion, garlic, and carrots. Cook for 3-5 minutes until tender.
- Add in beef, break up with the spatula, add in salt and spices. Stir constantly until browned & crumbly.
- Add in coconut aminos and lemon juice. Lower the heat and simmer for a few minutes until most of the liquid has evaporated.
- Turn off heat, set it aside to cool.
Make the Buns
- Pre-heat oven to 400F. Bring a pot of water to boil.
- Peel and dice the batata (white or purple sweet potato), add them to the boiling water, cover, and boil until very tender. Then drain the pot and let the potatoes cool.
- Place cooled potato in a bowl and mash with a whisk until smooth. Add in the flours, gelatin, baking powder, garlic, and salt. Mix until well combined
- Fold in the vinegar. Then drizzle in the oil, slowly, while you mix the dough until well combined. 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!
- Shape 8 2-inch balls, like if you were making meatballs. One by one, pick up a potato ball, using your thumb make a well in the middle with one hand while cradling it in the other hand.
- Spoon in 1 to 2 tablespoons of beef mixture. Then using your free hand, pinch together the potato dough to close. 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.
- Place it on the sheet pan. Repeat with the remaining dough.
- Bake at 400F for 30-35 minutes until just golden. You don’t want to toast them because toasted sweet potato has an overpowering bitter taste!
- Just like traditional papa rellena, these Stuffed Sweet Potato Buns are HEAVY! Great on-the-go meal.
- The filling on this recipe originally had radishes, sliced onion, turmeric, cinnamon, garlic, and coconut aminos. I changed it for 2 reasons. It made too much meat for the bun recipe and secondly, it wasn’t authentic to Cuban papas rellenas. This one is a little closer and also delicious while being simpler.
- Serving Size: 1 bun
- Calories: 265.6
- Fat: 13.4g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28.6g
- Fiber: 5.6g
- Protein: 7.8g
Keywords: AIP Stuffed Sweet Potato Buns