Crispy Sweet Potato Cakes
4 to 5 medium sweet potatoes (2 ¼ pounds), peeled
2 eggs, lightly beaten
½ cup oat flour
2 red jalapeno peppers, minced to heck!
1½ t. salt
½ cup green onions, thinly sliced (¼ cup for patties, and ¼ cup for sprinkling on patties when serving.)
Coconut oil for frying
Lemon wedges on side of plate for serving
Microwave potatoes for 8–10 minutes. Once softened and cooled (but not mushy), grate potatoes. Whisk eggs in bowl then add all remaining ingredients together with your hands. Form into little patty cakes (not too thick).
Heat coconut oil up very hot, but not to smoking point. Place patties in oil and fry one side until golden brown, 5–6 minutes. Turn and cook another 5–6 minutes until golden brown. Drain on paper towels.
Place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200° oven up to 30 minutes. Sprinkle with remaining ¼ cup green onions just before serving. Serve with lemon wedges.