A couple of pinches sesame seedsoptional- I used about 3g here
Either bake or microwave the sweet potatoes so that the flesh is soft and fudgy. To microwave, pierce the skin a few times, pop on a microwaveable plate and cook for 5-8 minutes until cooked through. To bake, preheat the oven to 180c. Prick the potatoes a few times with a sharp knife and place them on a baking tray lined with foil. Bake for 40-45 minutes until they are tender throughout.
Allow the sweet potatoes to cool enough to handle, then scoop out the flesh and put it, along with all the other ingredients (apart from the low caloried cooking spray and sesame seeds) into a food processor, seasoning to taste. Whizz up until completely blended.
Line a baking tray with baking parchment and spray with cooking spray. Use your hands to shape the mixture into small rounds. Press down gently on each with a fork to flatten slightly and leave its imprint. If you want to use the sesame seeds, sprinkle a couple of pinches over the top now.
Bake in the oven for 25 minutes until the outsides are firm and the bottoms are crispy.
These are gorgeous served with this skinny aioli , sweet chilli sauce, or a simple yoghurt dip. Just a note: I used sesame seeds to make them look pretty- you don't have to use them- they are so few that I haven't added syns for them (if you are following Slimming Wolrd), I'll leave this up to you!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.