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Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper. Brush the oil over the surface of the parchment paper.
Peel the sweet potatoes and shred them with a cheese grater. Place the shredded potatoes in a large mixing bowl. Add the almond flour, egg, and all seasonings. Mix well to coat the shredded potatoes.
Use a 1/3 cup scoop to portion out eight patties. Place them on the baking sheet with room to spread. Then use the bottom of the measuring cup (or a drinking glass) to press the sweet potato cakes into 1/3-1/2 inch patties.
Use the oil brush to dab the extra oil on the baking sheet on the tops of the sweet potato cakes.
Bake for 15 minutes. Then flip and bake another 10-15 minutes.