Cinnamon Sweet Potato Bun with Almond Butter

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Cinnamon Sweet Potato Bun with Almond Butter

This gluten-free and spiralized twist on toast with almond butter and banana uses spiralized sweet potatoes as a noodle bun, cooked in coconut oil for extra sweetness and bound together with an egg for extra protein. 

Cinnamon Sweet Potato Bun with Almond Butter

Cinnamon Sweet Potato Bun with Almond Butter

Whether you’re grain free and looking for a way to replace toast or an English muffin, just want to try something new, or are trying to squeeze in more vegetables in your day, these spiralized sweet potato noodle buns are for you.

The sweet potato noodle bun was created by me after seeing the ramen noodle bun craze in Brooklyn a few years ago. In an effort to make a healthy version, I spiralized sweet potato, cooked the noodles, tossed them with egg, and seared them in a skillet until bun like. It worked!

Cinnamon Sweet Potato Bun with Almond Butter

Now, I love using spiralized noodle buns as a sandwich base, a pizza base, as a breakfast side, or like here, as a toast or muffin substitute! One of my favorite snacks and breakfast foods is toast with almond butter and banana and this is a fun, veggie-packed twist. Bonus points: it’s toddler approved!

For a helpful video and refresher on how to make this gluten-free sweet potato noodle bun, click here.

Cinnamon Sweet Potato Bun with Almond Butter

Other ways to enjoy the spiralized sweet potato noodle bun:

Watch our video to learn how to spiralize sweet potatoes using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Inspiralized Breakfast Cinnamon Bun with Justin’s Almond Butter, Banana & Honey

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 2 medium sweet potatoes Blade D, noodles trimmed
  • salt and pepper
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons almond butter
  • 1 banana sliced


  • Heat a medium nonstick skillet over medium heat. Once heated, add the sweet potato noodles and season with salt, pepper, and cinnamon. Cover and cook, uncovering to toss occasionally, for 5-7 minutes or until noodles are softened.
  • ?Transfer the cooked sweet potato noodles in a medium bowl, allow to cool for 3 minutes, then add in the eggs. Toss to coat.
  • ?Fill four 6-ounce ramekins (or similar) halfway with the noodles. Cover each with a piece of foil or parchment paper and push it so that it’s directly touching the noodles. Place a can or similar heavy item over the foil and press firmly to compress. If you have time, refrigerate for 10-15 minutes so that the noodles set.
  • Heat the oil in the same skillet used to cook the sweet potato noodles. Once the oil is shimmering, add in all of the buns, flipping each ramekin over the skillet and patting the bottom until the bun falls out.
  • ?Cook for 5 minutes or until noodles set, being sure to push in any stray noodles. Then, carefully flip and cook another 5 minutes or until the bun is completely set and browned, flattening with the back of the spatula. Transfer to a cutting board and let sit for 2-3 minutes to lightly cool.
  • Spread the tops of the buns with about 1 tablespoon of almond butter each and top with banana slices.

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kellie says:
Can you let me know the nutrition value of this? It looks amazing by the way xx

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