• 1 medium sweet potato
  • 1 egg
  • 1 cup cheese {asiago}
  • 1/4 cup hemp seeds
  • 1 tbsp. coconut oil
  • 1 tbsp. fresh/dried chives
  • *egg free version in notes

Here is another oldie but goodie recipe I have made for years, but I added something special just for you that will pack this recipe with some extra nutrition!  The special addition is prodigious in what it has to offer in health benefits so it was a no brainer to add this controversial seed.

Adding 1/4 cup of  hemp seeds will add extra protein.  I say it’s a controversial seed because some associate hemp with a very “fun”  time in their life, I hear {wink wink}.  You can still have some fun with this seed giving you energy, amino acids, vitamins, minerals and some great omegas, but no worries about the bad reputation it got for being associated with those wild days.

Hemp seeds are the edible part of the hemp plant and it is a different part of the plant than its wild little cousin.  It will not make you fail a drug test.  In fact, it might just help you pass many other tests because it can boost brain power!  If you like the flavor of hemp seeds you can add more, but I didn’t want the hemp to hijack the cheesy sweet potato flavors.

SweetPotatoCakes1

Sweet Potato Cakes {grain & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 7-14

Ingredients
  • 1 medium sweet potato
  • 1 egg
  • 1 cup sheep cheese {a salty cheese}
  • ¼ cup hemp seeds
  • 1 tbsp. coconut oil
  • 1 tbsp. fresh/dried chives

Instructions
  1. Wash and cut any bad parts off sweet potato and chop chives.
  2. Shred sweet potato and cheese in food processor or with hand held tool.
  3. Mix all the ingredients together with hempseeds.
  4. Form 14 small cakes or 7 large and place on stoneware.
  5. Bake at 350 for 20-25 minutes till edges are golden.

Notes
I like to use a salty cheese therefor no extra salt is added. I choose a sheep cheese that used sea salt. The medium sweet potato should yield almost 3 cups of shredded sweet potato. You make double the batch and freeze them and easily cook them in a toaster oven. Wrap them with wax paper for easy defrosting. If you are making cakes bigger the time to bake may take the full 25 minutes. For an egg free version, I have made these with chia seeds {2 tbsp. chia & 5 tbsp. h2o} or ground flax {2 tbsp. flax 5 tbsp. h2o}. Mix seeds with water till it has a gooey consistency and add. Please use organic ingredients when you can.

 

With a Bite Full of Health,

Dawn-Signature

 

 

 

 

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