Sweet Potato Noodle Buns

Simple three ingredient sweet potato noodle buns…a healthy handy breakfast, any time snack or burger base!

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The perfect slightly more savoury carby breakfast filler when you need a day off from pancakes! Sweet potato noodle buns that come together in lets say 15 minutes ish …you could of course infuse them with cinnamon and vanilla, top them off with coconut cream and some nut butter..I went with a simple fried egg, crispy bottomed, runny sunny side up yolk but of course!

No spiralizer required though if you have one most definitely make use of it…I just don’t happen to be so lucky. I used my julienne peeler (not an affiliate link) to great the sweet potato noodles and quickly cooked them off in a pan with a little coconut oil. Give them 8 or so minutes, have a little taste to be sure they’re cooked.

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Then you just simply season and mix with a large whisked whole egg. It’s that straight forward I’m not sure I can even get away with calling it a recipe. I played around with adding in some starch and coconut flour but really they need it. The simple sweet potato beauty shines through just as they are.

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The key is in cooking them over a low heat with a generous amount of coconut oil. Leave them to cook for 5 minutes on each side. You want them to be lightly browned, crispy round the edges and heated right through. I got three medium sized buns out of my sweet potato; the sweet potato should be well coated in the egg but not floating in it. Add more sweet potato noodles if it is!

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Use your hands to drop mounds of the noodles in to the pan and quickly mould to form rounds. You could also use metal rings to shape them in the pan but they worked out just fine with out and I kind of liked the rustic looking edges…more crispy goodness on offer once cooked!

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They’re best made fresh but if you do want to reheat one I’d opt for doing so in pan for a couple of minutes over a medium to high heat with melted coconut oil.

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It really is the simple things that make me smile sometimes…sweet potato noodle buns and a sunny morning…spring is officially in the air!

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What’s your favourite speedy breakfast carb that is a little “outside the conventional” box?

Simple Sweet Potato Noodle Buns

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 15 minutes

Keywords: fry appetizer breakfast snack gluten-free grain free low-sodium nut-free paleo soy-free sugar-free vegetarian egg coconut oil sweet potato

Ingredients (Serves 1 -2)

  • 1 large sweet potato peeled
  • 2-3 tbsp melted coconut oil
  • 1 large organic pasture raised egg whisked
  • Salt and Pepper to taste
  • Optional: Fried egg for serving on top!
  • You could also make these a little sweet with vanilla and cinnamon, topping them off with nut butter and coconut cream!

Instructions

Melted 1 tbsp of coconut oil in a pan over a medium heat.

Create sweet potato noodles using a spiralizer or julienne peeler.

Saute for 8 minutes until just cooked stirring to prevent them browning or becoming burnt; to help them to cook evenly.

Place in bowl, season to taste and mix with beaten egg; the sweet potato noodles should be well coated in egg but not floating in it!

Heat remaining oil in the same pan. Create balls of noodles (2-3, 1 at a time) and place in the pan pressing down and shaping a little more as they begin to cook. Cook over a lower heat this time for 5-6 minutes per side; flip em gently!

Serve immediately with a fried egg on top or go sweet with nut butter, berries and coconut cream!

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