This recipe for paleo sweet potato and courgette bread came about as a total mistake, it was originally supposed to be sweet potato and courgette hash. Unfortunately (or fortunately) depending on wether you’re a glass half full or a glass half empty kinda person, they came out wrong so I whacked the mixture in the oven and this is what I got.
2 sweet potatoes grated
2 courgettes grated
Grated cheese (I use mozzarella)
Salt and pepper to taste
Grate your unpeeled courgette onto a cloth napkin, you will now need to get rid of the excess water in the courgette by squeezing the napkin over a bowl. Once done place in a bowl with the grated sweet potato. add in your eggs and mix together, stir in the grated cheese plus your salt and pepper to taste.
Line a baking tray with baking paper and spoon your mixture on top, pat the mixture down into a flat pizza style and bake in the oven on 190 degrees for around 30 minutes or until golden brown.
Remove the tray from the oven and flip the bread over so it cooks evenly on both sides. I use 2 baking trays and flip it that way to avoid the bread cracking and breaking.
Bake again on 190 until golden brown
I served ours with trout and mashed avocado and it was awesome but I would imagine its equally nice with any topping!