Make Ahead Freezer Sweet Potato “Buns”

Make Ahead Freezer Sweet Potato "Buns"

You know it’s fall when the evenings grow longer, it gets darker earlier, and a lit candle brings that beautiful cozy glow you didn’t realize you were missing.  When the thought of wearing sweaters, boots and scarves feels like a welcome change from shorts and sandals.  A new routine sets in.  You find a need to plan and organize schedules.  It’s my favorite season of all! However, time can press in and threaten to crowd out-

personal devotional time,

needed self-care so I can then care for others,

quality time with those who matter most,

and for families – mealtimes when you get to connect with each other.

For me fall is a time to prepare meals (in whole or in part) from the seasons harvest.  Most of the time freezer make ahead meals take some prep time but here is a quick recipe for Make Ahead Freezer Sweet Potato “Buns” that require little attention and gives a generous yield (makes enough for 12 meals).

Make Ahead Freezer Sweet Potato "Buns"

My motto is; do it in advance and it will be really appreciated later. And once again, a truth on repeat – to eat clean, one must be prepared.

For those of you who live a gluten-free lifestyle, these are a great base for burgers and meal in a bowl creations for breakfast, lunch or dinner.

Make Ahead Freezer Sweet Potato "Buns"

First of all, line a baking sheet and lay these out all clean and ready to go.  Bake until tender.  (See details in the printable portion of this post below).

Make Ahead Freezer Sweet Potato "Buns"

Slice in half once baked.

Make Ahead Freezer Sweet Potato "Buns"

Scoop out insides into a bowl and add seasonings.

Make Ahead Freezer Sweet Potato "Buns"

Refill with seasoned potato filling.  Freeze on a lined baking sheet.

Make Ahead Freezer Sweet Potato "Buns"

Remove from freezer when solid.  Bag up and pop back in the freezer.  Indulge as often as you like.

Make Ahead Freezer Sweet Potato "Buns"

Make Ahead Freezer Sweet Potato "Buns"

I use one half for the bottom of a burger (as seen in the above photo) or meals in a bowl, topping it with sautéed greens and a fried egg.

Make Ahead Freezer Sweet Potato "Buns"

Always adding salsa, avocado and/or bacon is a great addition.  These are convenient when you need to eat a good quick and healthy meal, especially after a workout.  Or when you’re making sandwiches for the kids lunch and you need a filling meal that will make you happy until 5 pm.

When it’s time to cook one up, thawing is not necessary – in fact, don’t thaw!  Pull out how ever many you need, and sear on a greased hot cast iron skillet, a few minutes on each side.

Make Ahead Freezer Sweet Potato "Buns"

Plate it and proceed by adding toppings of choice, generally determined by how much time you have at the moment and what you have around.  This is where leftovers come into play.  You know that last bit of sautéed greens or roasted veggies from last nights dinner that didn’t get eaten up.  Don’t throw them away!  Use them in the next days breakfast or lunch stack with the sweet potato bun on the bottom.  Sooo good!

Make Ahead Freezer Sweet Potato "Buns"

These are deliciously satisfying.  Mix up your toppings, making them vegan, with black beans, or sautéed tofu, greens, avocado and this All Occasion Sauce or make it paleo with eggs, bacon, greens and avocado.  Make it your own and get creative.

Life is busy.  Eating healthy doesn’t need to take a lot of time.  A little planning ahead can free up time for the things that matter most.

Stay tuned for another healthy “comfort food” freezer meal.  Save the date October 24th for a fall cooking classes.  Details coming soon.



6 medium size organic sweet potatoes

4 tablespoons ghee (or butter or coconut oil)

3/4 teaspoon sea salt

3/4 teaspoon garlic powder

3/4  teaspoon smoked paprika


Preheat oven to 375 degrees.  Scrub sweet potatoes with a vegetable scrub brush.  Poke potatoes with a fork randomly 🙂 Prepare a baking sheet with parchment paper or aluminum foil.  Lay whole sweet potatoes on baking sheet.

Bake until tender but don’t over bake.  I found 30 minutes works for small potatoes and 40 minutes works for medium.  Large would probably require more time too.

Remove from oven and let cool until you can handle them.

Slice in half lengthwise.  Carefully remove the filling, keeping the skin in one piece and placing the filling in a medium mixing bowl.

Add ghee ( butter or coconut oil ), spices and sea salt to the sweet potato filling.  Mash well all together until smooth.

Refill skins with seasoned filling.

Place on a parchment lined baking sheet and pop in the freezer for 12 hours, or until frozen solid.

Remove and wrap in a gallon freezer bag to use as needed.

When ready to prepare as a bottom bun, do not thaw!  Remove from freezer and sear in olive oil in a hot cast iron skillet, a few minutes in each side.  Top with greens, bacon, eggs and avocado or use the sweet potato as a base for your favorite burger and toppings.  

Print Recipe