3-Ingredient Sweet Potato Buns (No Flour)
Ingredients
- 3/4 cup mashed sweet potatoes
- 1 egg
- 50 grams mozarella cheese (shredded)
- 1/4 teaspoon salt
- 1/4 teaspoon everything bagel seasoning
Second Seasoning Option:
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1 teaspoon sesame seeds
- 1/2 teaspoon poppy seeds
Instructions
- How do I avoid a bitter aftertaste?Everything Bagel Seasoning contains larger flakes of onion and garlic that can burn and leave a bitter aftertaste if sprinkled on top of the buns for the entire baking time.Seasoning Option 1: Add the garlic powder, onion powder, and salt to the mix. Sprinkle sesame seeds and poppy seeds over the top of the buns before they bake.Seasoning Option 2: Add the Everything Bagel Seasoning to the tops of the buns half-way through baking. Then they only bake for 10 minutes and do not burn.
- Cook the Sweet Potatoes:Steaming Method: Peel and dice 1 sweet potato. Place a steamer basket in a sauce pan and fill it with water to the bottom of the basket. Place the diced sweet potatoes inside the basket, cover with the lid, and cook at medium heat for 20 minutes or until fork tender. Drain and allow the sweet potatoes to cool to room temperature.Oven-Baked Method: Preheat the oven to 400°F (200°C). Wash and dry the sweet potato, then poke a few holes with a fork. Place it on a baking sheet and bake for 45-60 minutes, until a fork slides in easily. Let it cool slightly, then scoop out the soft insides to use in your recipe.Place your cooked sweet potato in a bowl and mash with a potato masher or fork until smooth.Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine the mashed sweet potatoes, egg, shredded mozzarella, and salt. Mix until well combined.Scoop out 4 portions of the mixture and shape them into bun-sized rounds roughly .25 inches thick on the baking sheet.
- Seasoning Option 1: Lightly sprinkle coarse sea salt, sesame seeds and poppy seeds over the top of the buns.Bake for 22-24 minutes or until the tops begin to brown.Seasoning Option 2: Bake the buns for 10 minutes, remove from the oven, and sprinkle with Everything Bagel Seasoning. Then bake for an additional 12-14 minutes until the tops begin to brown.Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Bake in an air fryer option: Divide the mixture into 4 portions and spread on a piece of parchment paper cut to the size of the air fryer basket. Bake at 400ºF for 10 minutes. Then carefully remove the parchment paper from the basket, flip the patties over with a spatula, lower the parchment paper and buns back into the air fryer, and bake for another 5 minutes or until golden brown.Let the buns cool slightly before serving or slicing.
Video
Notes
Watch the sweet potato moisture: The mash should be thick and smooth, not loose or watery. Too much moisture is the main reason these buns spread or bake up soft.
Shred cheese from a block if possible: Freshly shredded mozzarella melts more evenly and gives the buns better structure than pre-shredded cheese.
Don’t skip the cooling time: These buns firm up slightly as they cool. Letting them rest before slicing helps them hold together better for sandwiches.
Use the air fryer for reheating: If you’re reheating leftovers, the air fryer brings back the best texture. Microwaving tends to make them soft or gummy.
Add seasoning halfway through baking: Especially with Everything Bagel Seasoning, this prevents burnt garlic or onion and keeps the flavor balanced.
Did you make this recipe?Please let me know in the comments below how it turned out :)