With just 5 ingredients, these (gluten free) savory sweet potato cakes make it easy to start your day with veggies! But they're not just for breakfast - see more ideas in the post!
Peel and grate the sweet potato. Melt the butter in a skillet over medium. Add the grated sweet potato and cook, stirring, for about 5 minutes. (I taste it to make sure its cooked/softened.)
Remove from the heat and transfer the sweet potato to a bowl. Add the egg whites, seasonings, and almond flour.
Wipe out the skillet and heat over medium. Add a little butter or olive oil for cooking, then form the mixture into patties and add to the skillet. Cook for 3 - 4 minutes per side, flipping halfway through.
Remove from the skillet and serve. I like to top with an egg or avocado (or both!)
Note: You can double this recipe to have breakfast ready for a few days. The mixture will store in the refrigerator for up to 3 days, and can be cooked when ready to eat.