Paleo Sweet Potato Rolls

If your family is anything like mine then St Pattys Day is a big deal!

We cook a big corned beef and every starchy side possible!

You know, because corned beef and cabbage is totally Irish right? Well, not really

but were pretend Irish anyway so pretend Irish meal it is!

I have been really gung-ho on eating Paleo lately so I was wondering how I was going to get around this carb-on-carb-on-carb meal that is oh so delicious?  I am not a baker by any means and have actually not really done a from-scratch baking recipe before but I knew this one had to happen!  And happen it did!  The finished product is sort of a mix between a biscuit and a Hawaiian sweet roll.  Delicious!


Paleo Sweet Potato Rolls

  • 1/2 cup mashed sweet potato
  • 2 1/4-2 1/2 Cups Tapioca Flour
  • 1 Cup Coconut Flour
  • 1 Packet Dry Active Yeast
  • 4 Tablespoons Honey
  • 1/2 Cup Warm Water
  • 2 Eggs
  • 3 Tablespoons Kerrygold Butter (or fat of your choice)
  • 1 Teaspoon Salt
  • 1 Teaspoon Ground Ginger

First cook your sweet potatoes.  I used 2 small sweet potatoes, peeled and diced and put in a steamer until fork tender.  I recommend steaming over boiling to avoid excess water getting sucked up into your potatoes.  Mash and let cool.  Combine warm water (about 100 degrees) with yeast and honey.  Mix well to assure the honey is blended in the warm water.

Set oven to 350 degrees

Combine flours(start with only 2 1/4 and add in the other 1/4 cup if needed), salt, ginger.  Add in butter to the flours and start blending in.  I recommend using a mixer with a dough hook but thats not necessary if you do not have access to that.  Add in eggs, sweet potato and then the water & yeast mixture.  Dough should be soft and not sticky.  Add flour only a little at a time until you get a pliable non-sticky dough.

Wet a paper towel with warm water and drape over your mixing bowl.  Let sit for about an hour.  The dough will not rise like a traditional yeast dough but instead it will start to get very airy.  You can start forming small dough balls in the shape of slider buns.  The dough will break really easy so handle with care.  Just cup them gently in your hand and press softly to form small balls.  Place on a greased cookie sheet.  I was able to get 12 rolls out of 1 recipe.

Bake at 350 degrees for 15 minutes.  Gently press the top of the rolls to make sure they dont sink in and are still raw while also checking the bottoms to assure they do not burn.  Because of the honey and the sweet potatoes the bottoms can darken on you pretty quickly so be careful of that.  The rolls will be soft but will harden as they cool into a biscuit-like texture.


I didn’t wait for these babies to cool before I added some Kerrygold butter to enjoy with them!


But here is the best combo for this roll..some delicious salty corned beef!  The sweetness of the roll cuts through the salt of the corned beef and its a match make in Irish heaven!



Irish Kitchen Prayer

“Bless us with good food, the gift of gab and hearty laughter.

May the love and joy we share be with us ever after, amen!”