2 small sweet potatoes, peeled and roughly chopped

1 large parsnip, peeled

1/2 medium onion, peeled

2 eggs, beaten

3 tbsp almond flour

1 tsp salt

Freshly ground pepper, to taste

Pinch of cayenne

2 tbsp green onions, chopped

Applesauce, for serving

Coconut oil, for the pan

Shred the sweet potatoes, parsnip, and onion in a food processor or with a grater. Transfer to a kitchen towel and wring out as much moisture as possible. Transfer the sweet potato mixture to a large bowl. Add the eggs, almond flour, salt, pepper, and cayenne. Mix well. Melt a tablespoon of coconut oil in a large skillet over medium-high heat. Place about 2 tablespoons of the sweet potato mixture into the pan and flatten into a pancake. Cook for 2-3 minutes per side until crispy. Transfer to a paper towel-lined plate. Repeat with remaining sweet potato mixture. Serve immediately.