This recipe is so easy. Just peel then run the sweet potatoes through the food processor and a few ingredients, form them and bake. These are perfect for a vegetarian, paleo, Keto, gluten-free or SIBO diet. A great side for the omnivore too. If you eat fish, it's a great main dish with a slice of avocado on top, smoked salmon and a dime-sized dollop of sour cream.
2 lb Sweet Potatos, shredded
4 whole eggs, beaten
1/2 a large leek, Chopped
1/4 cup coconut flour
1/2 tsp ground Cinnamon
1 tsp Salt
1 tsp Nutmeg Powder
1 tsp Black Pepper
Grease two baking sheets or use a cooking spray. Pre-heat your oven to 400F. Peel and then shred your sweet potatoes. Once you've shredded them, add all your other ingredients to a your shredded sweet potatoes and mix together with your hands. Make little small balls from the mixture. Place them on the baking sheets and flatten them out. Bake for 15 minutes, then take them out of the oven, turn them, and brush with olive oil. Bake for an additional 10 minutes or until crispy. If you only want to do one sheet, you can freeze the rest to use another time. Just wrap individually in plastic.