- 1 lb white sweet potato, peeled and chopped (Hannah, Jersey, or Japanese Sweet Potato all work)
- 2–3 tbsp coconut flour
- 3 tbsp avocado oil (plus extra for frying)
- Pinch of salt
- 1 cup arrowroot starch (plus extra for flouring the surface)
- Add the sweet potato to a medium pot and cover with water. Bring to a boil for 15-20 minutes or until fork tender. Strain the sweet potato.
- While the sweet potato is still warm, run it through a potato ricer into a large mixing bowl.
- Add 2 tbsp of coconut flour, avocado oil, and salt. Stir to combine. Add the arrowroot starch, 1/3 cup at a time, stirring well each time. Allow to sit for 5-10 minutes to allow the dough to set and cool.
- The dough should be easy to handle and roll into small dough balls. If it’s still hard to handle, add another tablespoon of coconut flour.
- Roll the dough into small pieces, with about 2 tbsp worth of dough. Set aside.
- Prepare a clean surface of parchment paper and generously flour with arrowroot starch. Add a dough ball and place another piece of parchment paper on top. Roll flat with a rolling pin until very thin. Use a tool like a butter knife or angled spatula to very carefully remove the lefse from the surface.
- Using a large deep pan, heat 2-3 tbsp of avocado oil in a pan on medium heat. Once hot, carefully add the lefse. Cook for 2-3 minutes on each side, pressing down with a spatula to avoid any bubbling up. Transfer to a clean plate and repeat with all of the lefse.
- Serve topped with coconut sugar or jam, and roll or fold the lefse.
Adapted from Sweet Treats.
All nutrition facts are estimated and will vary.
- Prep Time: 30
- Cook Time: 15
- Serving Size: 1
- Calories: 91
- Fat: 4.9g
- Carbohydrates: 11.1g
- Fiber: 2.1g
- Protein: 1.1g