- 4 medium sweet potato
- 2 large egg
- 1/2 cup flour, almond
- 2 teaspoon sea salt
- 2 stalk green onion
- 1/4 cup coconut oil
- 4 medium apple
- Pierce one sweet potato with a fork, wrap in a paper towel and place into a microwave-safe bowl. Fill the bowl with 1/2 inch of water. Microwave for 7-9 minutes until very tender. Allow potato to sit for 5 minutes. Peel and mash.
- Peel remaining potatoes and grate into a mixing bowl. Add mashed sweet potato, eggs, almond flour, salt, and chopped onions. Mix well.
- Heat coconut oil in a large skillet. Test if is hot enough by sprinkling a few drops of water into the oil. If it dances, its hot! Spoon in 2-3 tablespoons of batter for each cake. Flatten down a bit and cook approximately 5 minutes per side, allowing to brown. Continue until all potatoes have been cooked.
- Serve warm with apple slices on the side.
Calories: 447kcal | Carbohydrates: 55g | Protein: 9g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 1273mg | Fiber: 10g | Sugar: 25g