These Garlic Sweet Potato Cakes are a nice side dish to accompany any meal.
They also make a healthier hash-brown alternative for breakfast served with avocado slices and poached eggs. YUM YUM YUM!
There are only four main ingredients, Sweet potatoes, garlic and coconut oil, whole spelt flour, plus a little sea salt and pepper to taste. My kind of recipe!
I really like combining coconut oil with sweet potatoes. They are a match made in heaven….that is if you like coconut.
Otherwise, you can swap it out for 1 egg. Coconut, among many other things it seems to be good for, makes a nice binding ingredient. Which helps to hold the sweet potatoes together along with a little flour so you have a firmer cake.
Coconut oil is a medium-chain triglycerides (MTC’s), a type of fat your body metabolizes differently then most fats and is more stable for higher cooking temperatures.
Sweet potatoes are an excellent source of the phytochemical and antioxidant beta-carotene. In fact they get their colour from beta-carotene, the lovely precursor for true vitamin A.
A nice trick of the trade!
By mincing the garlic you help to release a compound called allicin which is another antioxidant. Alternatively crushing or chopping also works pending on the recipe.
What’s cool about eating whole foods and learning how to prepare them right is they not only keep hunger at bay…they nourish YOU! And antioxidants play a big role in protecting your cells from damage and aging.
Tip!
Check out the bottom of the recipe if you would like to add more zip.
Enjoy this simple Garlic Sweet Potato Cakes!
Garlic Sweet Potato Cakes
Equipment
- Baking tray
- cutting board
- Medium glass mixing bowl
- measuring spoons
- Ice cream scooper
- Garlic press
- Fork
Ingredients
- 1 medium Sweet potato baked, cooled and peeled
- 1 1/2 tbsp Coconut Oil melted
- 2 tbsp Whole spelt flour organic preferred
- 1 clove Garlic whole minced
- Sea salt and pepper to taste
Instructions
- If your baked potato was prepped ahead and stored in the fridge or freshly baked, bring it to room temperature or slightly warm if the latter on a cutting board.
- Mean while, preheat oven to 400 degrees. And then line a baking sheet with parchment paper.
- Mix melted oil, flour, minced garlic and ginger well in a medium glass bowl.
- Mash potato with a fork directly on the cutting board.
- Add mashed sweet potato to the bowl and combine well.
- Season with salt and pepper or favourite spices.
- Using an ice cream scooper grab a large scoopful and drop it on the baking sheet. Using the back of the fork, press the cake down to desired thickness. Repeat until 6 cakes are formed. Make sure to space them out so they will crisp up a bit in the oven instead of sweat from steam.
- Pop the baking sheet in the preheated oven and bake for 15 minutes.
- Flip gently using a large spatula and continue baking for 5 mins.
- Serve immediately and enjoy!