These are the go-to “buns” in our house for a number of reasons. 1) Sweet potatoes are significantly more nutrient dense than store bought bready buns, 2) They offer a sweet flavor contrast to anything savory, 3) They’re ridiculously easy to make, and 4) I’m obsessed with sweet potatoes.
What you need:
2-3 large sweet potatoes
1-2 tbsp fat of choice (FOC)
What to do:
Preheat oven to 425.
Slice potatoes (on a bias if not very large) about ½” thick. Place on baking sheet.
Brush with olive oil or melted FOC. Roast 15 min, flip, and roast another 10 minutes or until tender yet firm.
Cool and use in place of bread for “toast” or “buns.”