Sweet Potato Cakes

Olivia loves these sweet potato cakes. They are super simple, healthy, and delicious. I like to bake a few sweet potatoes to have on hand throughout the week. These cakes are easy to assemble, they keep up to 3 days in the refrigerator, and they are great to pack for a kids lunch.

Video by the very talented Wild Grove Media! Check her out HERE


1 carrot, shredded

1 sweet potato, baked

1 cup frozen peas

1 egg

1 garlic clove chopped

salt & pepper

coconut oil or coconut oil spary

1/2 avocado, serve on the side


Bake the sweet potato to 400 degrees for about 20 minutes. Scoop out the inside of the sweet potato into a bowl. Add the shredded carrot, the peas, the garlic, egg, and s&p. Mix well. Make into small patties. Spray skillet with coconut oil or melt coconut oil into the pan. Cook the patties for about 3 minutes each side, until lightly golden brown. Serve with avocado.

These sweet potato cakes keep great in the refrigerator for up to 3 days.