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Sweet Potato Rolls

Sweet Potato Rolls

Here you have the ultimate bread-like recipe to go with your favorite Slow Cooker dinner.


  • 1/2 Cup Cooked Yam or Sweet Potato 
  • 1/4 Cup Blanched Almond Flour 
  • 1 1/2 Cups Tapioca Flour 
  • 1 Teaspoon Baking Powder 
  • 1 Teaspoon Sea Salt 
  • 1/4 Cup Almond Milk 
  • 1/4 Cup Olive Oil 
  • 1 Large Egg 
  • 1 Tablespoon Ghee (Optional)  


  1. Heat oven to 400 degrees F. 
  2. Combine the almond flour with the tapioca flour, the baking powder and the sea salt in a bowl. Make sure they have no clumps. Set aside. 
  3. Combine the olive oil, almond milk, cooked potato and egg in a separate bowl. Mix on low speed, with a mixer, until well blended. 
  4. To this, slowly add half of the flour mixture from the first bowl. Mix the dough with your hands adding the remaining half the flour until gone. Knead for 2 minutes until it stops being sticky. Cover the dough with a kitchen towel and set aside for 10 minutes.  
  5. Roll the dough out into equal balls and place on a baking sheet covered with parchment paper, making sure there is enough space between each ball. Bake in the oven for 14-17 minutes and the tops get light brown. 
  6. Allow to cool for 15-20 minutes. 
  7. Serve with any of your favorite Slow Cooker Gluten Free recipes included in this book.

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