Sweet potato breakfast cake

Now you can definitely have your cake and eat it!

This started out as a plant based waffle recipe but ended being the most delicious sweet potato cakes!

Sweet potatoes are an amazing source of fibre, vitamin a, vitamin c, magnesium and complex carbohydrates...oh and they count as one of your 5 a day!

These potato cakes are beautifully sweet, easy to make and both kids + adults will love them.

Recipe serves 2

Ingredients

1 large sweet potato

1/2 cup flour (I used gram flour)

1/2 cup rolled oats

1/2 cup plant based mlk (I used almond)

4 1/2 tbsp apple sauce

1 tsp vanilla extract

1/2 tsp ground allspice

1/2 tsp apple cider vinegar

Toppings:

2 tbsp thick yoghurt of your choice

Fresh berries, defrosted frozen berries and pecans (optional)

Method

Prick the skin of the sweet potato and microwave for 4 mins, check how soft it is, turn over and microwave again for 2 or 3 mins as required until the middle is soft.

To a blender add all other ingredients and the soft sweet potato flesh.

Pulse until smooth.

Heat 1 tsp oil a non-stick frying pan and add the cake batter a wooden spoonful at a time, shaping into a circle.

Flip your potato cakes until lightly browned on each side.

Once cooked, stack them high and top with yoghurt, berries and nuts or seeds!

Enjoy and be sure to tag @thequalifiednutritionist when you make them 🖤