avocado oil spray
1 large egg
½ tsp. sea salt
¼ tsp. black pepper
½ tsp. curry powder
½ tsp. dried thyme
¼ cup finely ground almond flour , blanched, (1 oz)
1 lb large sweet potato
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray it with oil.
In a medium bowl, whisk together the egg, sea salt, black pepper, curry powder and dried thyme. Mix in the almond flour. Set aside.
Pierce the sweet potato all over with a fork. Microwave until tender, which takes about 5 minutes per side.
Allow to cool 5 minutes until easier to handle, then peel and mash well with a fork.
Add the mashed sweet potato to the egg mixture. Mix well.
Using a 4-tablespoon scoop or measuring cup, scoop six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.
Bake the sweet potato cakes for 15 minutes. Flip to other side, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.
Sugar: 7g
:
Calcium: 86mg
Calories: 189kcal
Carbohydrates: 34g
Fat: 5g
Fiber: 6g
Iron: 3mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 534mg
Protein: 5g
Saturated Fat: 1g
Sodium: 402mg
Vitamin A: 21492IU
Vitamin C: 4mg
