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
Preheat oven to 375 degrees
Thoroughly wash sweet potato, peel, and cut into 1 inch pieces.
Boil water in a pot with a steamer insert, and steam sweet potato until soft.
Mash sweet potato with a fork.
Add ground flaxseed, coconut flour, spinach, milk, and cinnamon. Mix well until a thick “dough” forms.
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.
Once all the dough is formed into tots, place into oven for 25-30 minutes.
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.