This mini sweet potato pie is super easy to make and is also perfect for freezing so you always have a healthy snack in the freezer to eat when hunger strikes. It is also a great option to eat with a good green salad. INGREDIENTS DOUGH: 600 g cooked sweet potato (+/- one medium to large potato) 1/2 cup gluten-free rolled oats 1 egg 1 cup rice flour + approximately 1/2 cup (add little by little until it stops sticking to your hands) Salt and pepper to taste 1/2 teaspoon xanthan gum PREPARATION METHOD DOUGH: Cut the sweet potato into thick slices with the skin on and cook between two deep plates in the microwave for approximately 8 minutes. If you do not have a microwave, cook the sweet potato with the skin on in a pan covered with water until you stick a fork in it and feel that it is tender.