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Sweet Potato Noodle Bun

Spiralized Sweet Potato Bun
Robert Rose Inc.


  • sweet potato, peeled and ends cut flat              
  • 2 tsp olive oil, divided       
  • 1 large    egg
  •   Pinch kosher salt           
  •   Pinch freshly ground black pepper


These handy-dandy little gems are a surprising way to eliminate a traditional bun. They are crunchy, tasty and gluten-free. You will find yourself making these buns and their variations for all of your sandwiches, burgers and breakfast-sandwiches.

Equipment: Two 3/4-cup (175 mL) ramekins, sprayed with nonstick cooking spray


Using a spiralizer, cut sweet potato into thin strands.


In a large skillet, heat 1/2 tsp (2 mL) oil over medium heat. Add sweet potato and cook, stirring, for 5 to 7 minutes or until softened. Let cool to room temperature, about 15 minutes.


In a medium bowl, whisk egg. Stir in sweet potato, salt and pepper. Divide between prepared ramekins, filling each about halfway and pressing the sweet potato down into the ramekins. Cover with plastic wrap and place a heavy can or jar on top of the wrap to weigh down the sweet potato. Refrigerate for 30 minutes.


Lightly coat a skillet with the remaining oil and heat over medium-high heat. Remove plastic wrap and invert ramekins to slide noodle buns onto skillet. Cook, turning once, for 3 to 5 minutes per side or until golden brown on both sides and hot in the center.

Tip Store cooked noodle buns, wrapped individually in plastic wrap, in the refrigerator for up to 2 days. Or prepare through step 3, then refrigerate for up to 24 hours before cooking.

Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 Reprinted with publisher permission. Available where books are sold.

150 Best Spiralizer Recipes Cookbook
Robert Rose Inc.