Ingredients
Scale
- approx. 1/2 cup coconut oil or bacon drippings (for the pan)
- 2 eggs
- 1/2 cup almond flour
- 1 teaspoon unrefined sea salt
- 1/4 teaspoon ground pepper
- 2 tablespoons green onions or chives, chopped
- 4 cups shredded sweet potato
Instructions
- Whisk eggs in a large bowl.
- Add remaining ingredients except oil / drippings and sweet potato and mix well.
- Stir in sweet potatoes.
- In the meantime, heat a large cast iron skillet over medium heat.
- Add 2-3 tablespoons coconut oil to the skillet.
- When oil is hot, drop sweet potato mixture by the spoonful into the skillet. My spoonful probably equals about 2 tablespoons. If you make them too big, they’ll be harder to flip and more likely to fall apart.
- Flatten with the back of the spoon or with a spatula.
- Cook for a few minutes on each side, or until browned and crispy.
- Transfer cooked cakes to a dish lined with a paper towel.
- Repeat in batches, adding more coconut oil to the pan as necessary.
- Serve hot.
Notes
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- Click here to save 15% off my favorite, healthy brand of salt. Use code KEEPITREAL.
