SWEET POTATO BUNS (vegan – gluten free)



What can I say about these sweet potato buns? Just that they are absolutely worth tasting!
easy to make and whaaaaaat that it’s good!!
The sweetness of the sweet potato and the salty stuffing go hand in hand!
Ingredients for 4 buns :

240g of sweet potato
15g wholemeal rice flour
about 10g tapioca starch or corn starch
Salt, pepper
Preparation :

Peel and cut the potatoes into cubes. Cook them in steam or boiling water, about 20min (the tip of the knife should go in like butter).

Drain well * and crush the cooked potatoes. Once mashed, add the rest of the ingredients.
*It is important to drain well, a very important step! because the more the result is wet, the more flour or starch must be added.

Reserve at least 20-30 minutes in a cool place. The buns dough is ready! In the meantime prepare the stuffing.

For the stuffing (optional/optional)

a little homemade hummus + 2 tablespoons of vegetable cream (soy or rice) or cheese (vegan or not)
1/4 bunch of Spinach
1/2 Onion
1 clove of garlic
about 25g of mushrooms
Spices (salt, pepper, pepper)
Fry the washed spinach in a pan for about 3min. Season with salt and pepper.
Set aside.

Mince the onion and sauté in the pan with a little oil until it becomes slightly translucent. Add the mushrooms in small pieces and fry them evenly. Season (salt, pepper, chilli).
At the end of cooking, add the minced garlic. Set aside.

Flour your hands well and take the equivalent of a large tablespoon of the preparation “sweet potato purée” (about 65g).
Handle delicately because the texture is a little soft, it is normal (the result will be melting once the preparation is cooked, you can add flour but the result will be good but a little denser).

In the palm of your hand, make a well and fill it with stuffing.
→ a little spinach, some of the pan-fried mushroom/onion, 1 tbsp hummus or a little cheese.

Then gently fold the rest of the mashed potatoes around the well towards the center. Add a bit of paste on top to seal the buns.
Tap and make the buns airtight. Shape it with both hands to give it a nice shape.

Repeat the operation 4 times.

Fry the buns in a frying pan with oil until each side is golden brown.
Personally, I use Tiger Nut oil because it resists to high temperature without being denatured and it forms a nice crust around the food during cooking.

All that remains is to devour them now!

Enjoy your meal!