Purple Sweet Potato Cakes

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes cover and steam until tender about 20 minutes.

Mash sweet potatoes in a bowl using a potato masher. Let cool about 10 minutes.

Mix water into the rice flour 1 tablespoon at a time until a pliable dough forms. Divide dough into walnut-sized balls.

Roll out balls of dough into thin rounds on a flat work surface. Drop spoonfuls of mashed sweet potato onto half of the rounds. Cover with remaining rounds. Press edges together to form little cakes.

Heat olive oil in a large skillet over medium heat. Cook cakes in batches until golden brown about 3 minutes per side.