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Shredded Sweet Potatoes In a Glass Dish | The Radiant Root

Grated Sweet Potatoes

This baked crispy treat will satifsy your cravings and provide a healthy snack
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Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Appetizer, Breakfast, dinner, Side Dish, Snack
Cuisine: AIP, dairy-free, gluten-free, paleo
Keyword: 10 minute snack, AIP, dairy-free, paleo, under 30 minutes
Servings: 6
Calories: 78kcal

Ingredients

  • 3 medium sweet potatoes peeled and shredded
  • 1 egg
  • 1 cup arugula shredded
  • 1 medium onion peeled and diced
  • 2 tbsp garlic powder

Instructions

  • Pre-heat oven to 375 degrees Fahrenheit.
  • Place the peeled potato pieces and arugula into the food processor to shred.
  • In a large mixing bowl combine the shredded sweet potato, egg, arugula, onion, garlic powder, and mix well.
  • Take a spoonful of the mixture and place in one of the cups of the mini muffin pan. Repeat until the muffin pan is full
  • Place in the oven for 25 minutes or until golden brown. Let cool and serve

Notes

Have an egg sensitivity? You can substitute a chia egg in place of a real egg. If you don't feel like peeling an onion you can also use 2 tsp dried onion powder can also be used in place of a fresh onion.

Nutrition

Calories: 78kcal
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