| Prep Time | 25 minutes |
| Passive Time | 10 minutes |
| Servings |
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Ingredients
- 2 large sweet potatoes
- 1 clove garlic (minced)
- ¼ cup cashew or almond butter
- ¼ cup chia seeds
- ½ tsp sea salt
- pepper freshly ground
- 1 tbsp liquid coconut oil
- 1 avocado (sliced)
- 1 cup cherry or grape tomatoes (halved)
- 3 tbsp olive oil (for frying, or you can use coconut oil cooking spray)
- 1 lime (juiced)
- cilantro (optional)
Ingredients
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Instructions
- Microwave or bake sweet potatoes until tender. Cool and peel.
- Place sweet potatoes in a large bowl. Mash with a fork, stir in garlic, cashew butter, chia seeds, salt, pepper and melted coconut oil. Cover and allow to sit at room temperature for 20 minutes; this will allow the chia seeds to thicken the mixture.
- Form mixture into four patties (use a large ice cream scoop for best results).
- Drizzle half of the olive oil in a large skillet heated over medium high heat. Place patties in hot oil, cover and cook until golden brown. Flip with a metal spatula and cook other side until golden brown.
- Transfer to a plate, top with avocado and sliced tomatoes. Drizzle with olive oil and lime juice. Garnish with cilantro, if desired.
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