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gf / paleo sweet potato

cinnamon rolls

for all my sweet potato loving, gluten-free / paleo / vegan pals out there - I have JUST the recipe for you!!! these sweet potato cinnamon rolls are made are absolutely to 👏🏼 die 👏🏼 for 👏🏼 - and can simply be made vegan by swapping out the Fage yogurt in the frosting for coconut frosting! give em a go :)

the ingredients

dough

  • 1 medium sweet potato (or you can use store-bough sweet potato puree)
  • 1 cup coconut flour
  • 1 cup arrowroot flour (+ more for dusting)
  • ¼ cup flax meal
  • 2 tsp baking soda
  • ¾ cup water
  • 2 tbs apple cider vinegar
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk

filling

  • 1/3 cup sweet potato puree 
  • 1/3 cup applesauce 
  • 1/4 cup coconut sugar 
  • 2 tbs golden raisins 
  • 2 tbs cinnamon 

frosting (using my easy protein frosting - which has 45g of protein in the mix!)

  • 3/4 cup 0% fat Fage yogurt 
  • 1 scoop vanilla protein powder 
  • 2 tbs almond milk 
  • 1/2 tsp vanilla extract 
  • 1/2 tsp honey

the process

if you need to cook the sweet potato...

  • preheat oven to 400. 
  • pierce sweet potato with fork a few times, wrap in a paper towel, and microwave for three (3) minutes. 
  • after microwaving, remove sweet potato from paper towel and place on baking sheet. bake at 400 for 25 minutes. 
  • let the cooked sweet potato cool. once cooled, remove the skin and use a blender or a food processor to whip up the potato into a puree consistency. 

once you have sweet potato puree ready (either from directions above or store bought)...

  • preheat oven to 350 and spray 8" x 8" (or circular 8") with avocado oil. 

for the dough:

  • in a medium bowl, mix 3/4 cup of your sweet potato puree with all of the remaining "dough" ingredients. 
  • place a large piece of parchment paper on the counter and dust it with arrowroot flour. dust your hands with arrowroot flour as well. 
  • using your arrowroot-dusted hands, grab the dough from the bowl and roll it out into a rectangle shape - about 1/2 inch thick.
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for the filling:

  • in a small bowl, mix 1/3 cup of your sweet potato puree with the remaining "filling" ingredients.
  • once mixed well, use a spoon or spatula to spread an even layer of filling across the rectangle shaped dough. 
  • dust your hands once again with arrowroot flour, and roll beautiful layered concoction into a ball forming a 'log' shape. 
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  • once you've formed the log shape, use a sharp knife to slice the log into six to seven 1.5" - 2.5" pieces (depending on how large you want each roll to be!). 
  • place the pieces right up next to each other in your square (or circular) pan. 
  • bake for 32-34 minutes (until edges are golden brown). let cool before frosting! 
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for the frosting:

  • mix all ingredients in medium size bowl. 
  • set frosting mixture in fridge for 10-12 minutes. frost your delicious treat - and feel free to add sprinkles, nuts, coconut shreds, etc.! 
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