Paleo Sweet Potato Fritters

0 In a large frying pan, melt/heat the coconut oil.
1 Note: if you do not have enough coconut oil to cover the bottom of your frying pan, add more until it does. 
2 Divide your mashed sweet potatoes into even-sized balls. This is really where you can determine how many you want to make and how large.
3 Mold each sweet potato ball into a flat circle that is approximately ½” thick.
4 With a fork, stir the pepper, sea salt, and chili powder in with the almond meal.
5 Pour the almond meal onto a large plate.
6 Press each sweet potato cake into the almond meal and, with your hand, insure the seasoned almond meal sticks evenly to all sides.
7 When all cakes have been dusted, carefully lay them in the hot coconut oil.
8 If they do not start sizzling, turn up the heat until they do.
9 Set aside a large plate covered in paper towels.
10 Cook for approximately 7 minutes on one side.
11 Carefully flip and cook for another 7 minutes on the other side.
12 When they’re finished, carefully move them to the paper towel-lined plate and let cool for a few minutes.
13 Serve with a large dollop of non-fat Greek yogurt and a sprinkling of fresh green onions.
14 Enjoy!
15 Time: 10 minutes prep; 15 minutes cook
Simple Mashed Sweet Potatoes
18 Preheat your oven to 375 degrees.
19 Line a baking sheet with aluminum foil.
20 Take two large sweet potatoes and poke holes in them with a fork.
21 Bake for approximately 1 hour (or until the skin peels back easily).
22 Let cool then peel.
23 Place in a large Ziploc bag, seal, and mash.
24 Store in the refrigerator until ready to use.