Ingredients
avocado oil spray
1 large egg
½ tsp. sea salt
¼ tsp. black pepper
½ tsp. curry powder
½ tsp. dried thyme
¼ cup finely ground almond flour , blanched, (1 oz)
1 lb large sweet potato
Preparation
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray it with oil.
In a medium bowl, whisk together the egg, sea salt, black pepper, curry powder and dried thyme. Mix in the almond flour. Set aside.
Pierce the sweet potato all over with a fork. Microwave until tender, which takes about 5 minutes per side.
Allow to cool 5 minutes until easier to handle, then peel and mash well with a fork.
Add the mashed sweet potato to the egg mixture. Mix well.
Using a 4-tablespoon scoop or measuring cup, scoop six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.
Bake the sweet potato cakes for 15 minutes. Flip to other side, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.
