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