Author Beth Anne Lazaro ∙ Prepare 10 mins ∙ Cook 20 mins ∙ Servings 4-6 Buns

2 Cups of shredded Sweet Potato (we shred by hand, can be done in food processor)
3 Eggs
3 teaspoons of Almond Flour
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/4 teaspoon Chili Powder
1/4 teaspoon Parsley (a sprinkle or two)
Coconut Oil to fry the buns in (start out with a heaping spoonful, it should melt and fill up the bottom of your pan 1/8inch.
Salt and Pepper to taste

Peel and shred sweet potatoes, and set aside.
Beat together eggs, almond flour, and all of the spices in a medium sized mixing bowl.
Mix in the sweet potatoes until well combined, I used a big wooden spoon, to make sure egg gets on all of the taters.
Add 1 heaping spoonful of Coconut oil to a cast iron skillet or nonstick skillet, turn the stove to medium-low heat and let the oil melt. It should cover the bottom of the skillet and some.
Your mixture should be a little runny, so scoop it into the skillet like you would pancakes, make sure you get a little bit of everything in your scoop. Should be about 4-6inches wide, mine all varied, and that is all good.
Cook about 3-5 minutes on each side, or until you are able to flip them without breaking apart. Mash them down a bit with the spatula to make sure the center is cooked through. Crispy is ok!
Pull them off the heat and set on a paper towel to dry up a bit and add salt and pepper.

Let them cool and enjoy! Couple this with our garlic dill aioli and you have yourself something special.