Garlic Sweet Potato Cakes
A lovely side dish that can be prepped ahead and baked in 20 minutes when ready to enjoy!
Equipment
- Baking tray
- cutting board
- Medium glass mixing bowl
- measuring spoons
- Ice cream scooper
- Garlic press
- Fork
Ingredients
- 1 medium Sweet potato baked, cooled and peeled
- 1 1/2 tbsp Coconut Oil melted
- 2 tbsp Whole spelt flour organic preferred
- 1 clove Garlic whole minced
- Sea salt and pepper to taste
Instructions
- If your baked potato was prepped ahead and stored in the fridge or freshly baked, bring it to room temperature or slightly warm if the latter on a cutting board.
- Mean while, preheat oven to 400 degrees. And then line a baking sheet with parchment paper.
- Mix melted oil, flour, minced garlic and ginger well in a medium glass bowl.
- Mash potato with a fork directly on the cutting board.
- Add mashed sweet potato to the bowl and combine well.
- Season with salt and pepper or favourite spices.
- Using an ice cream scooper grab a large scoopful and drop it on the baking sheet. Using the back of the fork, press the cake down to desired thickness. Repeat until 6 cakes are formed. Make sure to space them out so they will crisp up a bit in the oven instead of sweat from steam.
- Pop the baking sheet in the preheated oven and bake for 15 minutes.
- Flip gently using a large spatula and continue baking for 5 mins.
- Serve immediately and enjoy!
Notes
What to add more zip?
Try 1/4 tsp of chipotle powder mixed in. This adds a nice smokey flavour along with a little heat. This is one of my favourite blend of spices!
Or try adding 1 tbsp of minced ginger instead. Ginger and sweet potatoes go really nicely together.
Make it gluten free
Use almond flour
Nutrition
Serving: 1cakeCalories: 82kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 21mgPotassium: 129mgFiber: 2gSugar: 2gVitamin A: 5344IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!