Sweet Potato Rice Cakes

Instructions

1. Cook rice with slightly more water than usual until sticky and slightly overdone

2. While still warm mix in mashed sweet potato and maple syrup until fully combined

3. Transfer to a small parchment-lined baking sheet and press flat and even to about half an inch thickness

4. Refrigerate for at least 1 hour until firm

5. Cut into two rectangles and wrap each one tightly in parchment paper and tin foil

6. Store in the freezer