Now that it is finally Fall, even though still scorching hot in NYC, I’m beginning to make warmer recipes. Starting off with one of my favorite vegetables…Sweet Potatoes. There are so many different things you can do with sweet potatoes: roast them, make curry with them, make mash potatoes, and my latest favorite….make them into sweet potato cakes.
This recipe is beyond easy and pretty much fool proof. With little to no oil, it is also extremely healthy…these carbs are good!
- 4 medium sweet potatoes
- 1/2 onion
- 1 1/8 cups of almond meal
- 1/4 cup of almond milk
- 1 tablespoon of coconut oil (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- Cinnamon (optional topping)
First, clean your sweet potatoes and skin any parts that are brown. Without adding any oil place them on a baking sheets at 400 degrees and cook until soft. About 3/4 of the way through cooking i find it easiest to to chop them into smaller pieces. Once the potatoes are cooked all the way through, and soft, add them to a high powered blender, along with the onions, coconut oil and the almond milk. I use the Ninja Auto IQ and I really love it. it doesn’t leave any chunks unless you want it to! Puree until it looks like mashed potatoes and place in a separate bowl.
Add almond meal, garlic/onion powders, and sea salt, and baking powder/soda, and combine thoroughly. Then on a baking tray with parchment paper, form patties about the size of a regular burger and about 3/4 inch thick.
Place in the oven on 400 and cook until slightly crispy on the outside. Time will vary depending on your oven but this did not take more than 25 minutes for me. Make sure to flip the patties half way so that both sides are crispy.
Top with some salt and cinnamon. Serve with basically anything…I made roasted brussel sprouts. Et voila! The perfect Fall & Vegan dish!