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 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.