• In a large frying pan, melt/heat the coconut oil.
• Note: if you do not have enough coconut oil to cover the bottom of your frying pan, add more until it does.
• Divide your mashed sweet potatoes into even-sized balls. This is really where you can determine how many you want to make and how large.
• Mold each sweet potato ball into a flat circle that is approximately ½” thick.
• With a fork, stir the pepper, sea salt, and chili powder in with the almond meal.
• Pour the almond meal onto a large plate.
• Press each sweet potato cake into the almond meal and, with your hand, insure the seasoned almond meal sticks evenly to all sides.
• When all cakes have been dusted, carefully lay them in the hot coconut oil.
• If they do not start sizzling, turn up the heat until they do.
• Set aside a large plate covered in paper towels.
• Cook for approximately 7 minutes on one side.
• Carefully flip and cook for another 7 minutes on the other side.
• When they’re finished, carefully move them to the paper towel-lined plate and let cool for a few minutes.
• Serve with a large dollop of non-fat Greek yogurt and a sprinkling of fresh green onions.
• Enjoy!
• Time: 10 minutes prep; 15 minutes cook

Simple Mashed Sweet Potatoes

• Preheat your oven to 375 degrees.
• Line a baking sheet with aluminum foil.
• Take two large sweet potatoes and poke holes in them with a fork.
• Bake for approximately 1 hour (or until the skin peels back easily).
• Let cool then peel.
• Place in a large Ziploc bag, seal, and mash.
• Store in the refrigerator until ready to use.