OMG. I love this idea. So much that I am featuring something savory rather than sweet on this site (it has happened, but you know it's not frequent!). Buns made from spiralized sweet potatoes!
I feel fairly certain that any and every sandwich would be better served this way. I have fantasies of eggs Benedict served atop a couple of these, too!
It's not my primary concern, but these do happen to be (naturally) gluten-free, meaning they are a fun alternative to bread if that is something you're avoiding.
Sweet Potato Noodle Bun
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.
Recipe courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
MAKES 2 BUN HALVES
Two 3/4‐cup (175 mL) ramekins, sprayed with nonstick cooking spray
- 1 medium to large sweet potato, peeled and ends cut flat
- 2 teaspoons olive oil, divided
- 1 large egg
- pinch of kosher salt
- pinch of freshly ground black pepper
- Using a spiralizer, cut the sweet potato into thin strands.
- In a large skillet, heat 1/2 teaspoon 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.
Variation
Instead of the sweet potatoes, you can use russet potatoes, rutabagas or kohlrabi. Cook each of these for 5 to 7 minutes or until softened.
Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.