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.