Sweet Potato Cinnamon Bun
A sweet potato cinnamon bun not only satisfies your sweet tooth but also offers a more nutrient-dense alternative to traditional cinnamon rolls.
Adding SP to dessert dishes helps stabilize blood sugar, reduce sugar cravings, improve digestion, and support gut health.
Check out the latest recipe, and let me know what you think.
Ingredients
Servings 06
2 sweet potato, [260 g] Sweet Potato (baked and mashed)
1.5 cup [180 g] Oat Flour
0.25 tsp [1.15 g] Baking Soda
1 pump [1 g] Avocado Oil Cooking Spray
2 tsp [9.2 g] Baking Powder
0.25 cup [48 g] Organic Coconut Sugar
8 tsp [18.4 g] Cinnamon
1.5 cup [360 ml] Coconut Milk (from a can)
0.5 cup [48 g] Monk Fruit Sweetener
1 tsp [4.2 g] Vanilla Extract
6 tbsp [42 g] Chopped Walnuts
Directions
01. Preheat oven to 400 degrees F (204 degrees C). Place the Coconut milk can, the bowl, and whisk for the electric mixer in the freezer.
02. Poke holes in the potato and bake for about 1 hour.
03. Once potatoes are soft, take off the skin and mash in a bowl.
04. Slowly mix baking powder, flour, and baking soda into the potatoes.
05. Once everything is mixed, cover the bowl with a dish towel and let it rise for 30 minutes to 1 hour.
06. Once the dough has risen, flour a large surface and roll out the dough to about 1/8 inch thickness.
07. Add cinnamon and coconut sugar to the dough.
08. Slowly roll up the dough length wise.
09. Cut into 6 pieces with a knife or pizza cutter.
10. Grease a baking dish or cast iron skillet with avocado oil spray.
11. Place baking dish into oven to bake for 15-20 minutes and let cool.
12. While the rolls are cooking, make coconut icing.
13. Remove the materials from the freezer. In a cold bowl, mix coconut milk, monk fruit, sweetener, and vanilla on the highest setting until stiff enough to form peaks.
14. When ready to serve, add icing to cooled cinnamon rolls and top with walnuts (1 tbsp per serving).
