These by far are one of my favorite things besides the fact that I always somehow manage to scrape my knuckle when grating. Seriously going to invest in a large food processor with a grating attachment pronto. I added a little bit of jalapeno sauce to these as we were eating them for dinner, but you can totally omit that option. Also used the leftovers for “bread” for an egg sandwich the next morning. As requested…
- 1 medium to large sweet potato, skin peeled and potato grated
- 2-3 eggs depending on amount of grated potato
- 1 tbsp cinnamon
- 1 tsp salt and pepper
- added bonus: jalapeno sauce! YUM!!!
- coconut oil: for cooking
Mix together eggs, cinnamon, salt and pepper, and jalapeno sauce. Add to grated potatoes. If the mixture is dry (over about 2.5 cups of potato), add additional egg and mix well. The cake mixture should stick together, but not be too runny. Heat a thin layer of coconut oil in a skillet and add cake mixture, flattening it out into a circle. Let cook for 3-5 minutes or until browned on one side, then flip and cook additional 3-5 minutes or until cooked through and brown/crispy on the other side.