Cinnamon Spiced Sweet Potato Fritters with Coconut Whipped Cream
1 Can Full-Fat Coconut Milk
Pure Maple Syrup or Organic Powdered Sugar, to taste
1 Large Sweet Potato
3 Organic Eggs
⅓ Cup Organic Coconut Flour
1 ½ Tablespoons Liquid Fancy Molasses or Pure Maple Syrup
½ Tablespoon Ground Cinnamon
1 Tablespoon Organic Coconut Sugar or Brown Sugar
½ Teaspoon Ground Nutmeg
2 Teaspoons Pure Vanilla Extract or 1 tsp Ground Vanilla Bean
¼ Teaspoon Sea Salt
1 Tablespoon Coconut Oil, for light frying
Steps to Prepare
To prepare the Coconut Whipped Cream, start by placing the can of coconut milk in your fridge overnight to separate the liquid from the fat. The fat will naturally harden.
In the morning, dump the liquid or milk (or use for juicing). Throw the hardened good fat into a bowl.
Use a hand-held mixer and whip for about 30-35 seconds. I start on low for the first 10 sec and then go on high. If it distills liquid, drain it. Keep on beating until smooth & creamy, should look just like dairy whipped cream. Sweeten to taste.
Store in the fridge inside a container for 1-2 days tops.
To make the Cinnamon Spiced Sweet Potato Fritters, use the Shredder Blade to shred an extra large sweet potato into a large bowl.
In a smaller bowl, add the rest of the ingredients minus the coconut flour, the eggs, and coconut oil. Add the eggs to the ingredients and beat with a fork until you have a smooth paste.
Throw the egg and spices mixture onto the shredded potato bowl. Finally, add the coconut flour and mix well.
Warm a pan to medium-high heat and add 1 tbsp of coconut oil. Shape mixture into large meatball sized balls and flatten with both hands to form a patty. Tip: the smaller you make them, the faster they cook.
Cook for about 2 mins on each side and then turn when edges are starting to brown.
Serve with a dollop of fresh Coconut Whipped Cream and a sprinkle of your favorite toppings like dark chocolate chips, chopped walnuts, golden raisins, a dash of cinnamon, mulberries, and raw cacao nibs.