These scrumptious delights are a cross between a hash brown and a pancake. Now before you get scared that you might be ingesting too many carbs when you eat these, calm down. One large sweet potato will yield approximately 9 “cakes” so you should be well within your carbohydrate range for a meal.
This recipe is simple and easy. I serve them at breakfast with some farm fresh eggs and meat on the side.
- 3 eggs
- 2 tsp coconut flour
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 cups shredded sweet potato ( I usually just use one large). Use the shredder attachment on your food processor.
- Coconut oil for frying
Beat the eggs with the coconut flour and spices. Mix in the shredded sweet potatoes until well combined. Heat the coconut oil over medium heat (approximately 1/8′ high for shallow pan frying).
Spoon mixture into pan in desired size “cakes”. If you heap the mixture they will not get done in the middle. Try to keep them relatively flat. Cook on each side until browned. Add more coconut oil as needed.