Ingredients:

  • 1 cup (120g) steamed sweet potato, mashed smooth
  • 1/2 cup (30g) fresh baby spinach, finely minced
  • 1 large (50g) egg
  • 1/4 cup (30g) almond flour
  • 1 pinch (0.5g) cinnamon

Instructions:

  1. Steam the sweet potato until a fork slides in with zero resistance, then mash while hot until completely smooth.
  2. Finely mince the fresh baby spinach until it resembles confetti to prevent large pieces from sticking to the palate.
  3. In a mixing bowl, fold the mashed sweet potato and minced spinach together.
  4. Whisk in the egg and almond flour, stirring until the mixture is a cohesive, thick paste.
  5. Add the pinch of cinnamon and stir once more to distribute the warmth.
  6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  7. Scoop tablespoon-sized portions onto the tray and shape them into oblong fingers approximately 1 inch thick.
  8. Bake for 15–20 minutes until the edges are set and a pale golden color appears.