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 ate many different types, prepared in soups, juices, desserts, and main dishes.

My grandmother would make fritters using a variety of sweet potato called “camote blanco” translated “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 amazing I’m going to share my adaptation to 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 sweet potatoes and Japanese sweet potatoes and they don’t disappoint.

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 in spices, salt and potatoes, and mix until everything is well incorporated.  At this point, you should have a pasty consistency kind of like when kids make mud cakes.
Take small amounts and using both hands form flattened cakes as demonstrated in the second picture below. Place each one on your baking sheet lined with parchment paper.

Place tray on the middle rack of a normal oven and bake for approximately 20 minutes. Place on 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 plain and with homemade cultured ketchup and 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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