These sweet potato cakes are a simple and scrumptious side dish with eggs or just by themselves. And no, this is not bacon as many have mistaken in the past:)
Dairy-free, Gluten-free, and Grain-free. Paleo and Whole30 approved.
Sweet
Potato Cakes
Makes approx. 6-8 cakes
Ingredients: sweet potato, egg, cinnamon, coconut flour, coconut oil, and ghee/butter
Combine:
• 1 medium-sized grated sweet potato*
• an egg {or 2 if batter seems dry}
• 1-2 tsp cinnamon {optional, but enhances the sweetness of the sweet potato}
• 2 tsp coconut flour
Shape into flat circles then cook in a skillet on medium in a mixture of coconut oil and ghee {or butter} till crispy on both sides, approx. 4 minutes or less.** Then
bake on a small baking sheet in the toaster oven {or regular oven} for 7-10 minutes at 350
degrees or until sweet potato is fully cooked through.
Then eat just as is or top with whatever your heart desires.♥ The picture above is topped w/ banana, coconut milk,
coconut shreds, and cacao nibs!
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This was the final result of my breakfast:) Two sunny side-up eggs w/ sweet potato cakes, avocado, and sautéed mushrooms and broccoli.
*Any size shreds work, but depending on size of shreds cooking times may vary
**Do not worry if they start to fall apart when you put them on the skillet, just try your best. Once you start cooking them they will stay together better.
This post is a part of:
This post is a part of:
~Transformation Thursday~
~Pennywise Platter~
~Recipe Round-Up~
