This weekend I was craving potato pancakes but did not feel like spending the time frying each one. I found placing them in a mini silicone muffin pan was an easy way to cook them while I was busy doing other things in the house. The best thing about this snack is that it offers a natural sweetness with a low glycemic index to keep your blood sugar in check. This veggie offers the nutrients manganese and fiber which will help your body digest carbohydrates efficiently and keep you fuller longer.
This garlic and onion combo will satisfy your salty craving without all the unnecessary preservatives and fillers that come with regular potato chips or even have for breakfast
Equipment Used in this Recipe
Shredded Sweet Potatoes Recipe
This baked crispy treat will satifsy your cravings and provide a healthy snack
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 fill
- Place in the oven for 25 minutes or until golden brown
- Let cool and serve
Notes
Have senstivities to egg you can substitute a chia egg in place of a real egg.
2 tsp dried onion powder can also be used in place of onion
Nutrition
Serving: 4gCalories: 78kcalCarbohydrates: 18.7gProtein: 2gSodium: 31mgPotassium: 32mgFiber: 2.3gSugar: 4.3gCalcium: 20mg
Tried this recipe?Let us know how it was!