Ingredients
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2
medium yukon potatoes
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1
large sweet potato
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1/3 cup
yellow onions, diced
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2
large eggs, whisked
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1/2 cup
almond meal
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4
cloves garlic, minced
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1 tablespoon
olive oil
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1 1/2 teaspoons
sea salt
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2 teaspoons
dried thyme
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2 teaspoons
dried basil
Directions
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Preheat oven to 375ºF. Grease one or two muffin pans with olive oil or cooking spray. Be sure to grease the cups liberally, as this will help the cakes come out more cleanly.
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Peel the sweet potato. I like to leave the skin on for yukon potatoes, but feel free to peel them.
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Using a spiralizer or a julienne peeler, cut the potatoes into noodles. Place the noodles in a large mixing bowl.
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Mix in the rest of the ingredients into the bowl.
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Fill each of the muffin cups with the potato noodles and place into the oven.
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Bake for about 30 to 35 minutes, or until the potato noodles start to brown.
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