Ingredients:

  • 2 cups (475g) sweet potato, peeled and cubed
  • 1 tbsp (15ml) olive oil
  • 1/4 cup (30g) almond flour
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 2 tbsp (15g) nutritional yeast

Instructions:

  1. Steam or roast the cubed sweet potatoes until tender enough to be pierced easily with a fork. Drain any excess water thoroughly.
  2. Mash the potatoes in a bowl until completely smooth and velvety.
  3. Stir in the olive oil, garlic powder, and smoked paprika.
  4. Gradually fold in the almond flour and nutritional yeast. Mix until a soft dough forms that pulls away from the sides of the bowl but remains slightly tacky.
  5. Preheat oven to 400°F (200°C).
  6. Scoop approximately 1 tablespoon of the mixture and roll it into a small cylinder roughly 1 inch thick. Place on a parchment-lined baking sheet.
  7. Bake for 15–20 minutes, flipping halfway through, until the edges are mahogany-colored and the bottoms feel firm.