This last Sunday, I had the house to myself, a nice sleep-in, and some baked sweet potatoes in the fridge.
I decided to make myself some savory sweet potato pancakes.
First I mashed up the sweet potato, and mixed in 1/4 c. flour, 1/2 c. almond milk, and a teaspoon of flax meal and onion powder.
I cooked these cakes up on a skillet in coconut oil, it made 12, enough for leftovers!
I topped these with mushroom gravy and chives, served with a hunk of cornbread from Sweet & Natural, and a side of organic hazelnut coffee.
Since I had two sweet potatoes, I fed the other one to the dogs with their kibble and a bit of veggie broth.