Ingredients

The following ingredients have 4 Servings
  • 1 ½ lb sweet potatoes
  • 1 teaspoon olive oil
  • 1 cup almond flour
  • 2 tablespoons minced chives (can sub green onions)
  • 1 teaspoon EACH: sea salt and pepper
  • 3 cloves garlic (finely minced)
  • ½ cup panko (more as needed)
  • 4 tablespoons butter (for frying)
  • ½ cup thick, plain yogurt
  • ½ lemon (zest and juice)
  • 1 tablespoon minced cilantro
  • 1 pinch EACH: sea salt and pepper

Instruction

  • Turn your oven to 425 degrees Fahrenheit. Cut the sweet potatoes in half lengthwise and rub the oil all over them. Place them on a baking sheet and put them in the oven - don't wait for it to preheat. Bake the potatoes for 35-45 minutes, or until they are soft.
  • While the sweet potatoes are cooking, whisk the sauce ingredients together in a small bowl.
  • Once sweet potatoes are cool enough to handle, peel off the skins then place the flesh in a large bowl. Add the almond flour, chives, salt, pepper, and garlic and mix until combined.
  • Place the panko in a shallow bowl. Working in batches using a ¼ cup measuring cup, scoop the sweet potatoes and drop them into the panko. Carefully coat them in the panko - they will be very soft.
  • Melt the butter in a medium frying pan. Working in batches, cook the cakes on medium heat for about 5 minutes on each side, or until the crusts are brown and crispy. Add more butter between batches, as needed. Place the cooked cakes on paper towels while you cook the rest. Serve them with the sauce on the side.