gf / paleo sweet potato

cinnamon rolls

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

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.

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. 

• 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! 

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.!