Paleo Sweet Potato Cakes
Prep time
Cook time
Total time
Serves: 4-6 servings
  • approx. ½ c. coconut oil or bacon drippings (for the pan)
  • 2 eggs
  • ½ c. almond flour
  • 1 tsp unrefined sea salt
  • ¼ tsp ground pepper
  • 2 TB green onions or chives, chopped
  • 4 c. shredded sweet potato
  1. Whisk eggs in a large bowl.
  2. Add remaining ingredients except oil / drippings and sweet potato and mix well.
  3. Stir in sweet potatoes.
  4. In the meantime, heat a large cast iron skillet over medium heat.
  5. Add 2-3 TB coconut oil to the skillet.
  6. When oil is hot, drop sweet potato mixture by the spoonful into the skillet. My spoonful probably equals about 2 TB. If you make them too big, they'll be harder to flip and more likely to fall apart.
  7. Flatten with the back of the spoon or with a spatula.
  8. Cook for a few minutes on each side, or until browned and crispy.
  9. Transfer cooked cakes to a dish lined with a paper towel.
  10. Repeat in batches, adding more coconut oil to the pan as necessary.
  11. Serve hot.
Recipe by Yankee Homestead at