From the April/May 2016 issue
- 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
- Preheat the oven to 250ºF. Place a wire rack on a baking sheet.
- Place the shredded sweet potatoes in a large bowl and add the eggs
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