Sweet Potato and Cinnamon Patties

    (Total Time: 30 MIN| Serves: 4)


    1 small sweet potato, cubed

    ½ cup Mascarpone

    ½ cup almond flour

    3 tbsp coconut oil, softened

    1 tbsp psyllium husk powder

    3 tbsp granulated stevia

    ¼ cup flaxseed meal


    1 tsp vanilla extract

    ½ tsp cinnamon powder


    Plug in the instant pot and add potatoes. Pour in enough water to cover and seal the lid. Set the steam release handle and cook for 3 minutes on the ‘’Manual’’ mode.
    When done, perform a quick pressure release and open the lid.
    Remove potatoes from the pot and drain. Cool for a while and transfer to a food processor along with the remaining ingredients. Process until smooth.
    Now press the ‘’Saute’’ button and grease the inner pot with some oil. Add about ¼ cup of the potato mixture and cook for 3-4 minutes on one side.
    Gently turn over and continue to cook for another 2 minutes.
    Repeat the process with the remaining mixture.
    Optionally, sprinkle with some granulated stevia before serving.

    Per Serving (Calories 213 | Total Fats: 18.1g | Net Carbs: 4g | Protein: 5.8g |Fiber: 2.8g)