| 9 | 12 | 274 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 7 min | 18 |
| 2 small potato | Sweet potato (baked) |
| 2 medium | Egg |
| 2 tbsp | Water |
| 2 cup | Coconut oil |
| 1 cup | Almond flour/meal, Bob's Red Mill (or cassava flour) |
| 2 tbsp | Coconut flour |
| 1 tsp | Italian herb seasoning, McCormick |
| 1/2 tsp | Cayenne pepper |
| 1 pinch | Salt and pepper |
Bake Sweet Potato:
1. Add baked sweet potatoes to a blender and coconut flour. Blend until smooth.
2. Roll sweet potato mixture into 12 balls. Set on a plate and set aside.
3. Bring a skillet to medium heat and add coconut oil.
4. In a small bowl, whisk together eggs and water. Set aside.
5. In a separate bowl, combine almond flour and seasonings. Set aside.
6. Working one ball at a time, dip each ball into the egg wash followed by the almond flour, and then transfer to the skillet.
7. Cook 2-3 minutes on each side until golden brown.
Sweet Potatoes
are high in vitamin C and beta carotene!
| Meat Alternative | 0.3 |
| Vegetables | 0.2 |
