Sweet Potato Pumpkin Fritters {Gluten Free, Vegan}
(Makes about 16 small rounds)
Ingredients:
- 2 small sweet potatoes, about 2 cups
- 1/4 cup pumpkin
- 3 tablespoons coconut cream taken from the top of full-fat coconut milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
- 1/4 cup coconut flour
- 1 tablespoon coconut or avocado oil
- Salt to taste
Instructions:
- I steam my sweet potatoes in my Instant Pot. I scrub the sweet potatoes, slice them lengthwise and then place them face down on the Instant Pot trivet. Pour 1 cup of water on the bottom, cover, hit steam for 3 minutes and let the air release naturally. I let it cool and then scoop the flesh out into a bowl and discard the skin. If you don’t have an Instant Pot, you can roast or steam your sweet potatoes on the stove until they’re soft.
- Place the steamed sweet potatoes, pumpkin, coconut cream and spices in a large glass bowl and mix until combined. Gradually add the coconut flour to the mixture. It should be getting thick. Form small patties with your hand. If the patties aren’t staying together, you can add more flour.
- In a large skillet, warm the coconut or avocado oil over medium heat. Once warm, add the sweet potato pumpkin fritters and top with salt. Don’t crowd the pan. You want room to flip the fritters. Work in batches. Cook 5-10 minutes each side, or until golden brown.
- Once both sides are crisp, remove from pan. Top with my hemp lime cream or you can mix a little fresh lime juice with coconut yogurt.
