Crispy Sweet Potato hash browns with Garlic Jalapeno Aioli
2 medium sweet potatoes
1 tsp onion powder
1 tsp garlic powder
1 Tbsp parsley
1 tsp salt
1 tsp pepper
Coconut oil for frying
Peel and shred one and a half of the sweet potatoes into a medium sized bowl.
Cube the other half of the sweet potato then boil until tender. Mash and add to shredded sweet potatoes. (The mashed potatoes will help the hash brown stick together)
Add onion powder, garlic powder, parsley, salt and pepper and mix thoroughly.
Form into 3-4 inch patties and fry until golden brown. Serve with garlic jalapeno aioli (recipe below).
Garlic Jalapeno Aioli
½ C Paleo Mayonaise
½ jalapeno, seeded (more if you like it spicy – I used the whole thing)
1 clove garlic
Pinch of salt and pepper (optional)
Put all ingredients in a food processor and blend until smooth. Enjoy!