garlic herb sweet potato cakes: paleo friendly

Enjoy these herb packed sweet potato cakes redolent with softly poached garlic as a side or top with an egg for a quick and easy nutritious and paleo friendly breakfast.

Lull time, adrift between Christmas and New Years. The desire to get some projects done so that they don’t have to become resolutions fights with the urge to nap or listen to some more of the New Yorker Fiction Podcast. My favorite authors reading some of my favorite authors. This morning I listened to David Sedaris read “Roy Spivey,” by Miranda July and realized that just like the narrator in Miranda July’s story my move is almost always to not make a move.

This is also the time of the mid winter I am sick of kale and root vegetables blues. Why then am I not sick of sweet potatoes? Because they aren’t in my regular rotation, they are- it turns out-yet another thing that my father who professes to like everything isn’t that fond of. I don’t like them with marshmallows but flecked with herbs and tiny bites of garlic to play against the sweet, that’s a sweet potato I can get behind. And they are so easy. Roast them at 400 until tender and then when cool enough to handle without cussing just pull the skin off. Smash and season and done.

garlic herb sweet potato cakes: paleo friendly

For a paleo power breakfast serve with a fried egg and hot sauce. These would also be delicious as a side with a bit of crème fresh.

• ½ cup cooked mashed sweet potato
• 2 cloves fresh minced garlic
• 2 tablespoons olive oil or butter or coconut oil
• 1 tsp fresh minced rosemary
• 1 egg
• 1/3 cup chopped fresh herbs such as dill and parsley
• salt and pepper to taste

combine the garlic and your choice of cooking oil/butter in a medium sauté pan over low heat and poach the garlic until tender but not brown, adding the rosemary midway through the cooking process

meanwhile combine the sweet potato, egg, and fresh herbs in a medium bowl. Add the garlic and rosemary along with about a teaspoon of the oil from the pan. Mix thoroughly to make a batter.

In the same pan you poached the garlic in add the batter. I made two cakes but if I had to do it all over again I would make four smaller cakes instead. Cook over low/medium low heat until nicely browned and cooked through (about 4-5 minutes a side)

garlic herb sweet potato cakes: paleo friendly

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Servings 2 large or 4 small cakes

Ingredients

  

1x2x3x

• ½ cup cooked mashed sweet potato
• 2 cloves fresh minced garlic
• 2 tablespoons olive oil or butter or coconut oil
• 1 tsp fresh minced rosemary
• 1 egg
• 1/3 cup chopped fresh herbs such as dill and parsley
• salt and pepper to taste

Instructions

 

• combine the garlic and your choice of cooking oil/butter in a medium sauté pan over low heat and poach the garlic until tender but not brown, adding the rosemary midway through the cooking process
• meanwhile combine the sweet potato, egg, and fresh herbs in a medium bowl. Add the garlic and rosemary along with about a teaspoon of the oil from the pan. Mix thoroughly to make a batter.
• In the same pan you poached the garlic in add the batter. I made two cakes but if I had to do it all over again I would make four smaller cakes instead. Cook over low/medium low heat until nicely browned and cooked through (about 4-5 minutes a side)
• For a paleo power breakfast serve with a fried egg and hot sauce. These would also be delicious as a side with a bit of crème fresh.

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