Who doesn’t love sweet potatoes? I mean it is hard not to enjoy them. Their texture is perfect for many culinary creations, making them quite versatile. Since I was a child, we have eaten a variety of sweet potatoes, which are prepared in soups, juices, desserts, and main dishes.

My grandmother would make fritters using a variety of sweet potatoes called “camote blanco,” which translates as “white sweet potato.” She would fry them in vegetable oil and often add cheese to them. This was a lick-your-fingers ordeal. I remember adding ketchup and salt and devouring my plate in minutes.

Although my grandma’s recipe is fantastic, I will share my adaptation of it. The first time I made these, I only had regular sweet potatoes, so I used what I had on hand. I’ve since made them with Hannah and Japanese sweet potatoes, and they haven’t disappointed me.

To make these you will need:

🍠Parchment paper
🍠1 large baking sheet
🍠2 cups of organic shredded sweet potatoes as pictured below
🍠1 large pastured egg or 1/2 teaspoon ground flaxseeds and 6 tablespoons of water
🍠1/3 cup of Cassava Flour
🍠2 heaping tablespoons of ghee or coconut oil
🍠Pinch of salt
🍠1/4 teaspoon of curry or turmeric

To prepare:

Preheat oven to 375 degrees
Beat eggs until fluffy.
Add in flour and ghee and mix well.
Add spices, salt, and potatoes, and mix until everything is well incorporated. At this point, the mixture should have a pasty consistency, like when kids make mud cakes.
As demonstrated in the second picture below, take small amounts and use both hands to form flattened cakes. Place each one on your baking sheet lined with parchment paper.

Place the tray on the middle rack of a normal oven and bake for approximately 20 minutes. Then, place it on the bottom rack and broil for 10 minutes, adjusting the temperature to 400 degrees.

Remove from the oven and sprinkle with salt, Parmesan cheese, or toasted coconut. These also taste great with guacamole on top. Below, they are pictured with homemade cultured ketchup and grass-fed steak on top.

Let me know if you try my recipe below in the comments; I’d love to hear from you. Until next time, may you be blessed with good health!
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