From the April/May 2016 issue
Makes 25-30


  • 4-5 medium sweet potatoes (2 pounds), peeled and shredded (about 10 cups shredded)
  • 6 large eggs, lightly beaten
  • 1/4 cup coconut flour, sifted
  • 1 TBSP ground cinnamon
  • 1 tsp sea salt
  • Coconut oil, for cooking
  • Optional toppings: warm berries, applesauce, maple syrup, and/or almond butter


  1. Preheat the oven to 250ºF. Place a wire rack on a baking sheet.
  2. Place the shredded sweet potatoes in a large bowl and add the eggs

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