Paleo Shredded Sweet Potato Cakes

I think I am finally, FINALLY getting over this sore throat thing that has been bothering me. I feel just fine but sound like a 50 year old smoker and have random coughing fits – lovely, right? I’m guessing it is just a result of airplane travel and going from cold to hot to cold weather – whatever it is, I’m over it. This week, even without my stupid throat, has been rough. I’m playing catch up with projects, laundry (dear god so much laundry), and still getting out of “vacation mode”. To top all that off, Monday started with me having a snatch meltdown and missing approximately 1,354 lifts an not even getting close to a PR. In hindsight, I know what I did wrong and plan to get that PR soon, but needless to say, I was frustrated and there have been some obscenities yelled that day.

I’m grateful that the week seems to be ending on a better note. This morning, I got a 10# clean & jerk PR because I’m bad at barbell math (I loaded the bar with what I thought was 108# but was actually 113#). Heavy clean & jerks means that my hunger will be out of control today and luckily, I whipped up a batch of these shredded sweet potato cake last night and have leftovers to munch on. This recipe is not so much a strict recipe as it is a set of guidelines. Feel free to play with ingredients, spices, and such to make it your own. Happy Friday!

Paleo Shredded Sweet Potato Cakes

Print recipe

Serves	6
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes

Ingredients

2 cups shredded sweet potato
2 eggs, beaten
1 tablespoon coconut flour
1/2 teaspoon garlic powder
1 teaspoon fresh cilantro, minced
salt & pepper
1 tablespoon coconut oil

Note

You can shred the sweet potato using a box grater or a food processor with a shredding attachment. Feel free to change up the spices to fit your mood and play with the amount of egg, coconut flour, etc. to find your perfect texture - just go slow with the coconut flour since it is super absorbent.

Directions

1.	Combine all ingredients in a bowl and mix together. The mixture will be thick but should be able to be balled up and flatten into a loose patty. If it is too dry, add a splash of water or another egg. If it is too liquidy, sprinkle on some more coconut flour.
2.	Form palm sized patties and heat a skillet over medium high heat. Once hot, add coconut oil.
3.	Add patties to skillet and cook for about 2-3 minutes on each side until cooked through and slightly golden on the outside. You can cook them longer for additional crispiness.