This is a SIMPLE post and recipe but it NEEDED to happen after all the jaw drops on my IG story sharing this fabulous hot dog bun recipe. Why mess with baking or trying to find a paleo or gluten-free hot dog bun when it could be WAY easier. I’m sure you’ve seen your share of sweet potato toast but this one is a bit stronger because they’re sweet potato buns! And I love a good hot dog with some no-sugar ketchup, mustard, and fermented sauerkraut in the summer! I always opt for a nitrate- and nitrite-free hot dog as well. This brings me back to being a kid at a BBQ.
I’m no stranger to a legit grain-free and gluten-free swap using whole foods like sweet potatoes, you can see more ideas here. But this is definitely a new fave for summer and it holds up so well to all the toppings, no flimsy buns here, baby.
Paleo Sweet Potato Buns (Whole30, AIP, Gluten-free)
Sweet Potato Hot Dog Buns
- 1 large sweet potato (my favorite is the white flesh one)
- 1 tsp extra virgin olive oil or avocado oil
- 2 hot dogs, cooked (preferably nitrate- and nitrite-free)
- your favorite toppings
- Preheat oven to 400f degrees and prep a baking sheet with parchment paper.
- Cut sweet potato in half lengthwise and eyeball the length of your potato, mine were particularly large so I cut one of the tips off to match the size of my hot dogs.
- Spray or drizzle potato with oil and bake flesh side down on the bottom rack for approx. 30 minutes or until cooked in the middle, flipping them over mid-way.
- When cool enough to handle, scoop out some of the center potato (and eat it!), just enough so the hot dog and toppings will fit, but leave some of the middle so it's sturdy.
- Pile in your hot dogs and toppings as you wish! Serve and enjoy.