Every once in a while I like to post a recipe of something that I’ve added back into my diet. As you can see from this recipe there is only one non-SCD ingredient. I think squash could also be used to make it completely SCD, but I haven’t tried that yet.
2 medium sweet potatoes (I only ever get the yellow sweet potatoes)
2 tbsp grated Parmesan
1 cup dry curd cottage cheese
2 tsp salt
1 tsp pepper
2 tbsp almond flour
Preheat oven to 350 degrees.
Peel and boil sweet potatoes for 20 – 30 minutes until soft. Allow to cool for a few minutes. Place all ingredients in a blender or food processor. Blend until smooth.
Line baking sheet with parchment paper.
Scoop potato mixture by tablespoonfuls onto baking sheet. Bake for 30 minutes until puffs are firm and golden.
Allow to cool before removing from sheet.
Makes 25 – 30 puffs.
This recipe being shared on Slightly Indulgent Tuesday.
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