Spinach and Sweet Potato Tots



2 cups mashed sweet potato (1 large or 2 small sweet potatoes)

1 tablespoon ground flaxseed

3 tablespoons coconut flour

½ cup drained frozen spinach, or any finely chopped greens

¼ cup almond milk

2 teaspoons cinnamon


  1. Preheat oven to 375 degrees

  2. Thoroughly wash sweet potato, peel, and cut into 1 inch pieces.

  3. Boil water in a pot with a steamer insert, and steam sweet potato until soft.

  4. Mash sweet potato with a fork.

  5. Add ground flaxseed, coconut flour, spinach, milk, and cinnamon. Mix well until a thick “dough” forms.

  6. Line a large baking sheet with parchment paper. Scoop a heaping mixture of the sweet potato dough (about 1-2 tablespoons) and gently roll into an oval to make the traditional “tot” shape.

  7. Once all the dough is formed into tots, place into oven for 25-30 minutes.

  8. Let cool and serve immediately. Or refrigerate. You can also freeze these for later.


Skip step 3 and cook in Evla for 15 minutes. Don't blend in Evla, since it will make it gluey.