• 1 small roasted sweet potato, flesh only (about 115g)
  • 2 eggs, beaten
  • 1/2 tsp cinnamon
  • 1 1/2 tbsp rapeseed oil


  1. 1

    Add the potato flesh to a small bowl and mash until smooth. Whisk in the eggs and cinnamon until combined.

  2. 2

    Add half the oil to a large frying pan and place over a medium/high heat. Once hot, add 2-3 spoonfuls of mixture to the pan. Cook for 1-2 minutes or until browned on one side and then carefully flip, cooking for a further 2 minutes on the other. Transfer to a kitchen towel covered surface.

  3. 3

    Add the remaining oil to the frying pan and repeat with the remaining batter. Serve once cool.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 0.0g 0%
  • Salt 0.0g 0%

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