1 large sweet potato (should make at least 3 x 250 ml cups of “mash”)

2 eggs

2 tbs coconut flour

1 tsp butter



Bake the sweet potato in the oven until soft.

Peel and mash the sweet potato.

Add the coconut flour, butter and salt.

“Mould” spoonsful of the mash onto a greased ovenproof dish. Use an egg ring to get perfect circles. Bake for 35 minute at 180 °C, or until the cakes brown on top.

Enjoy as a side dish or a mid-afternoon snack.