Man oh man do I have another low carb life changer for you: SWEET POTATO BUNS
You’ve seen the sweet potato toast thing that took over the internet, right? Well all your paleo/whole30/gluten free/healthy eating dreams are going to come true when you use thin, crispy slices of sweet potato as a sandwich bun! Yep, it’s happening over here.
425 degree oven
1 fat sweet potato, cut (CAREFULLY) longways into six- 1/4″ slices
Olive oil, salt & pepper
Roast in the oven for 15-20 mins on each side until crispy and a little blackened on the edges.
The blackened edges are EVERYTHING. And crispy is A MUST if you want your sandwich to be a sandwich and not a mush fest.
And I was just going to be basic and use my sweet potato buns to make a whole30 deli sammich for lunches this week, (which is killer btw) but then a miraculous thought hit me.
BUFFALO CHICKEN SANDWICH!!!!!
First, I grabbed my Primal Kitchen paleo mayo and got to work on some Whole30 approved ranch dressing. For one sandwich I did 1 Tbsp paleo mayo + 1/8 tsp onion powder + 1/8 tsp garlic powder + 1/4 tsp fresh dill.
I slathered a chicken breast in Frank’s Red Hot sauce and a dash of melty ghee butter and roasted it in the oven.
I stacked my epic paleo sandwich
And it was so good, and so satisfying and chewy and crunchy and YES. Are strict diets supposed to taste this good? Maybe my taste buds have forgotten what carbs are like on day 9 of the Whole30 but I was literally just going, “mmmm, YESSSSS” the whole time I was eating this.
And then I meal prepped and packed cute little deli sammies on sweet potato buns for lunches this week.
I feel like the sandwich possibilities are ENDLESS here people. What other combos have you got for me to try??
- 1 large, "fat" sweet potato, peeled and sliced longways into six- ¼" thick slices
- Olive oil
- Salt & pepper
- 3 thinly sliced boneless skinless chicken breasts, (4-6 ounces each)
- ¼ cup Franks Red Hot Sauce, plus more for topping
- 1 Tbsp. clarified or regular butter
- ¼ cup paleo mayonnaise
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp fresh dill
- Toppings: lettuce, tomato, onion
- Preheat your oven to 425 degrees F.
- Carefully cut the peeled sweet potato into six- ¼" thin slices, and lay them out on a rimmed baking sheet. Spread them out so they aren't touching.
- Drizzle the sweet potatoes with a little olive oil, salt and pepper. Coat all sides evenly.
- Roast the sweet potatoes for 30-40 minutes total, flipping them over at 15-20 minutes. You want the edges to be slightly black and crispy, not soggy.
- Meanwhile, coat the chicken breasts in a mixture of Franks Red Hot Sauce and melted butter and sprinkle with salt and pepper. You can roast the chicken in the oven with the sweet potatoes when you flip them, for 15-20 minutes until cooked through.
- To make the paleo ranch dressing, combine paleo mayonnaise, onion power, garlic powder, fresh dill, and a pinch of salt and pepper.
- To assemble, top a sweet potato bun with lettuce, ranch sauce, tomato, and onion and chicken. Feel free to drizzle more hot sauce on the chicken!
- Tip: to keep the sweet potato buns firm and crispy, layer the sandwich so the ranch and tomato are not directly touching the buns.