UPC’s Shredded Sweet Potato Buns
I like burgers as much as the next guy. Ok, unless the next guy is a Paleo guy, there’s a good chance that I like burgers a little bit more. I mean, when you start to focus on the really top quality meat that us Paleo people are focused on, a burger starts to transcend the common understanding of what a burger is. At least, that’s been my experience since switching to Paleo. I thought I knew what burgers really were before. I thought I appreciated them. But it turned out that what I was appreciating was the cheese, and the Lea and Perrin’s Sauce. Now… Now I eat burgers that are actually best served without any toppings at all. They’re best enjoyed with a fork! I know, it’s almost sacrilegious to discuss eating a burger with a fork in positive terms. But when you upgrade the meat that you’re using for the burger, the result is that you just don’t want to pollute your flavor experience with other things! It’s just too good!
Well, today’s recipe is to be used when, on those rare occasions, you simply need to have something, anything, more on the plate. Maybe it’s for color. Maybe you’ve had a big workout, and you need a little extra carb intake. Or maybe you’ve got guests and they just don’t yet understand what a true burger is all about; and wouldn’t appreciate it if you served the burger without a bun. If, under any of those circumstances, you’re not using my Portobello Buns for your burgers and you need something else, follow this recipe.
UPC’s Shredded Sweet Potato Buns; What you’ll need:
- 3 small Sweet Potatoes, sliced into long, thin strips
- 1 cup water
- 2 tablespoons Coconut Oil
- Spices: Paprika, Garlic, Salt
Prep and cook time: 20 minutes
Note: I prefer to use small sweet potatoes for this recipe, because there’s more skin in the final recipe. If you have only larger ones, that’s ok too.
1. Slice the sweet potatoes into long thin strips; at least half as large as a french fry, and another half if you have the patience. The thinner you can make these, the better!
2. In a large pan, steam the sweet potato slices with 1 cup of water, and 1 tablespoon of coconut oil.
3. Line a a bun-shaped bowl, cup, or storage container with some coconut oil to prevent sticking.
4. As soon as the water all evaporates, carefully take the sweet potato from the pan and put the in a bun-shaped container.
Note: The sweet potato is very soft; I used tongs to grab them carefully.
5. Using a cup, or something else with a flat base, press down the sweet potato into your bun-shaped container, pressing it in to it’s final shape.
6. Fry the shredded sweet potato buns in coconut oil on high for 1 minute per side.
Note: If you have the time, these will be much better baked than fried! I would suggest 45 minutes at 325 on parchment paper, or 60 minutes at 325 on a silicone baking sheet or pan.
Now serve, and enjoy!
- What other kinds of burger buns do you use?
- Have you tried the Portobello Buns yet? Would you use the Shredded Sweet Potato Buns instead?
- How would you use the Shredded Sweet Potato Buns?
- Have you had a burger recently that was so good that you just didn’t want to eat it with anything else? Did you make it yourself, or was it from a restaurant?