Sweet Potato Patties

 

Ingredients:

 2 1/2 cups sweet potatoes

1 can of chickpeas  (1 1/2 cups)

1 small onion 

2 garlic cloves

3 tablespoons oats

2 tbsp chickpea flour *

 1 tsp paprika

Salt and pepper to taste

Some chopped parsley

 2 tbsp olive oil 

Directions

Peel and cook sweet potatoes in salted water

Chop onions and garlic, saute in olive oil until soft

 making sure the garlic doesn't burn

Drain Chickpeas and mash ( I put them in a food processor for a few short pulses)

Add Chickpeas to onion in garlic which has been placed in a med. size bowl

Drain the cooked sweet potatoes and add to chickpea mixture and mash sweet potatoes .

Add 3 tablespoons of the oats , 2 tablespoons chickpea flour and 1 teaspoon paprika ( used smoked paprika) to the mixture.

Once combined salt and pepper to taste.

Chop parsley -add to mixture and combine

Shape into patties and place on baking pan

( I air fried them)

Brush olive oil on each one then bake in a preheated 375 oven for 20 minutes, turning after 10.

*To make chickpea flour at home, blend 1–4 cups of dried, uncooked chickpeas in a high-speed blender or food processor for 1–2 minutes until a fine powder forms. Sift the flour through a fine-mesh sieve to remove large pieces, re-blending any remaining lumps. Store the flour in an airtight container for up to 2 months. 

NOTE: The photo makes them look dry- they weren't. Mei was eating them when I took them out of the air frier! 

Sweet Potato Cottage Cheese Cheesecake

 Ingredients:

1 cup cottage cheese

 2-3 tablespoon sweet potato

1/2 tsp. nutmeg

1 teaspoon vanilla

 1 egg

 2 tablespoon sweetener ( used honey)

Directions

Prepare small baking dish with a baking spray

combine all of the above and mix thoroughly 

 Bake in preheated 350 oven for 20 minute

 Let cool down

Make whipped cream topping

 Heavy cream with any sweetener.

another idea: Key Lime Pie 

 add close to half a cup of lime juice, a teaspoon of lime zest, the egg, three tablespoons of sweetener and a half tsp of vanilla. 

Note to self- made with the huge sweet potato I brought home from Texas Roadhouse.  Next time cut the nutmeg. Was VERY good!

Easy Creamy Sweet Potato Soup

 

Ingredients:

2 pounds sweet potatoes, peeled, ¼ inch thick slices approximately

1 small onion chopped

¼ cup butter

4 cups vegetable broth or chicken broth

1/4 teaspoon thyme, dried, ground or leaves

1 tablespoon light brown sugar packed

1 teaspoon apple cider vinegar

1 teaspoon salt

½ teaspoon pepper

1 tablespoon sour cream 

1 green onion, thinly sliced

Directions:

Melt butter in large saucepan over medium heat.

Add onions and sauté until they are tender, about 5 minutes.

Add broth, increase heat to high, and simmer.

Remove pot from heat, add sweet potatoes, and let stand covered for 20 minutes.

Add brown sugar, thyme, vinegar, 1 teaspoons salt, and ½ teaspoon pepper.

Stir to combine.

Bring to simmer over high heat.

Reduce heat to medium low, cover, and cook until potatoes are very soft, about 10 minutes.

Using an immersion blender or working in batches with a stand mixer, puree soup until smooth. If needed, return soup right back into your pot.

Bring your pureed soup to a simmer over medium heat.

Add more broth if necessary to reach your desired consistency.

Season with salt and pepper to taste.

Serve with a tablespoon of sour cream of whipping cream and green onions if desired. 

I had lots of sweet potatoes left from my garden. I liked this soup and will make it again

Cajun Chickpea Sweet Potato Veggie Burgers

 Ingredients:

1 sweet potato (yielding 1 cup cooked + pureed sweet potato

2 cups chickpeas (canned or cooked from dry)

1.5 cups old-fashioned rolled oats (not instant)

1/2 cup red bell pepper

1/2 cup diced onion

1/4 cup diced celery

2 tsp extra virgin olive oil for sautéing

1-2 cloves garlic (smashed and minced)

1 large egg 

1 TBSP Cajun seasoning blend

1/4 tsp garlic powder

1/4 tsp cayenne

salt and pepper to taste

Directions:

Bake, microwave, or boil your sweet potato until tender.

Remove the skin and, using a food processor or blender, puree the sweet potato until smooth but thick.

Scoop out the sweet potato and add to a large mixing bowl. 

Rinse your chickpeas, then add to the food processor. Pulse just a few times to break up the beans, still leaving lots of great texture. Add to the sweet potato.

Next pulse one and a half cups of oats in your processor until flour-like [it doesn’t have to be super fine by any means; just ground] then add to the sweet potato mixture.

Sauté onion, bell pepper, and celery in about 2 teaspoons of oil over medium-high heat.

After about 7 minutes or so, add garlic and continue to sauté until the veggies are translucent and tender.

Once your veggies are ready, transfer to the bowl with the sweet potato and add 1 egg to the bowl along with Cajun seasoning blend, garlic powder, cayenne pepper, and salt.

Stir to incorporate and divide burger mixture into 4-6 balls. 

Cup each ball in your hands and squeeze, pressing it into a compact burger.

Form into into patties, cover, and refrigerate for approx. 30 minutes to set the burgers.

Add 1 tablespoon of oil in a skillet, heat to high, and cook for a few minutes on each side until you’re left with a golden crust and a warm center. 

Cook only a few at a time, trying not to overcrowd the skillet.

Japanese Sweet Potato Fries

 

Ingredients:

1 medium Japanese sweet potato- scrubbed and cut into thin slices

1/2 tbsp extra virgin olive oil

1 tsp cornstarch

1/4 tsp red chili powder

salt

Directions:

 Preheat oven to 400 degrees. Wash and scrub your sweet potato and slice into thin strips. Place the sweet potato fries in a bowl.

Toss the sweet potato fries with oil and sprinkle in cornstarch- make sure the fries are evenly coated.

 Bake for 20-25 minutes. Again, check-in and flip the fries so they are cooking evenly. More time may be needed to achieve the desired crispiness.

Once your sweet potato fries are golden brown and crispy remove from the oven and place them on a plate. Sprinkle with red chili powder and salt if desired.

In Japan, these potatoes are called Satsumaimo. They have a red toned purple skin with a pale cream interior that becomes a creamy yellow color after cooking. They're typically much smaller or slender than other varieties.

Orange sweet potatoes are orange on the inside and stay orange after being cooked. The texture is a lot more moist and wet kind of like pumpkin. Japanese ones are creamy white on the inside and then turn creamy golden yellow after being cooked. The texture is starchier and dryer (in a good way like a russet potato), almost fluffy like a dense cake. They're also a lot sweeter, caramelize and ooze out sugar on the outside when baked and has a subtle nutty flavor. It's often described to have a sweet chestnut-like texture and flavor.

If you ever see one in your grocery store I hope you buy one. As you might of noticed there aren't many left- they are SO GOOD! I grow them in the garden now.

Turnip and Sweet Potato Patties

 

Ingredients:

1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)

6 ounces sweet potato, peeled and cut into 1/2-inch cubes (about 1 cup)

2 1/2 tablespoons scallion greens, thinly sliced

1 egg, beaten lightly

1/4 cup all-purpose flour ( I used Almond Flour to make them gluten free)

Extra virgin olive oil, canola oil, or peanut oil

Directions:

Add chopped turnips and cut up sweet potatoes to a medium size saucepan. Cook the turnip and sweet potato cubes for 15 to 17 minutes, or until they are tender, and drain them.

Mash turnips and potatoes:

In a bowl, mash the cooked turnips and potatoes with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

Fry the patties:

Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke.

Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula.

Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

I hate pan frying thus I used my new air fryer to make these. Baked at 400. Put batter on small bit of parchment paper and baked till top was done then removed tray and flipped to bake the other side.

They were good!

Mei and I went to the Christmas fair in Lake City. I wanted to bring her because I wanted to get a christmas photo of her. While there she spotted "greens". A man was selling collards and turnip greens. She bought the turnip and just wanted the greens and not the turnips! I took the turnips and made this with a sweet potato.

Sweet Potato, Carrot, Apple, and Red Lentil Soup

1/4 cup butter

2 large sweet potatoes, peeled and chopped

3 large carrots- peeled and chopped

1 apple- peeled, cored and chopped

1 onion- chopped

1/2 cup red lentils

1 teaspoon salt

1/2 teaspoon fresh ginger- minced

1/2 teaspoon black pepper

1/2 teaspoon chili powder

1/2 teaspoon paprika

4 cups chicken broth

DIRECTIONS:

Melt butter over medium heat in a large soup pot. Add sweet potatoes, apples, carrots and onion. Cook until onion is translucent.

Stir in lentils, salt, ginger, pepper, cumin, chili powder, and paprika, then pour in broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.

Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.

I had a few sweet potatoes left over from Thanksgiving and it's going to be cold tomorrow- in the low 30's in the morning. Perfect time to make soup!

This is DELICIOUS!

I didn't have lentils thus didn't add.

Sweet Potato and Cauliflower Soup

 

Ingredients:

4 cups cauliflower florets

2 cups sweet potatoes - cooked, peeled and diced

4 cups low sodium chicken broth

4 slices bacon 

1 medium sized onion - diced

1 head roasted garlic

1/2 tsp. dried thyme

1 cup half and half

1 tsp. salt

1 pinch cayenne pepper

1/4 cup sour cream

Directions

Add sweet potatoes and cauliflower to a large soup pot- add the chicken broth. Simmer about 15 minutes or until the cauliflower is soft.

Fry the bacon until crisp. Remove bacon. Will use it later as a garnish. Remove most of the bacon fat except around 2 tablespoons. Saute the onion in the fat that the bacon was fried . 

Add onion, roasted garlic and thyme to the sweet potato and cauliflower mixture. Simmer for another 4 to 8 minutes.

Add soup to a blender or use a immersion blender until the soup is smooth

Heat the soup again. Add the half and half and turn off the heat. Mix well.

Temper the sour cream by adding a few spoonfuls of hot soup to the could sour cream to bring the temp up, then whisk the sour cream into the soup.

Season with a pinch of cayenne and salt and pepper

Garnish with bacon and a dollop of sour cream.

I could make this everyday! It was so good. Sweet Potato is one of my favorites and this time of year there are so many to buy.

I grew Korean sweet potatoes in the garden but they aren't ready to be harvested. Produce store has Georgia, Mississippi and North Carolina sweet potatoes. 

Korean Sweet Potato White Bean Burger

 Ingredients:

½ Cup celery, diced

½ Cup bell pepper , diced

¼ Cup green onions, sliced

15.5 oz. white beans, drained, rinsed, and smashed

1 egg

½ Cup parmesan cheese, grated

¼ Cup oats

1 Cup sweet potatoes, shredded ( you can use the orange sweet potatoes)

¼ Cup all-purpose flour

½ Cup Panko

Directions:

Mix together all ingredients except for the panko in a mixing bowl until well combined

Form 12 burgers from the mix and gently coat in the panko

Bake or pan fry the burgers until they’re golden brown on both sides. Serve immediately

I had a few Korean Sweet Potatoes Ae-Yun gave me at Easter. I didn't cook them because we were going to Laurie's.

Korean Sweet Potato flesh is white. These look green due to the onion tops, celery and green pepper.

Southwest Sweet Potato, Kale and Black Bean Skillet

 Ingredients:

FOR THE SPICE MIX

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon sea salt (or to taste)

1/2 teaspoon onion powder

1/2 teaspoon oregano

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

ground black pepper (to taste)

FOR THE SKILLET

1 tablespoon olive oil

1 yellow onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

4 cups grated sweet potato (about 1 large- I used a Korean Sweet Potato)

4 cups kale, torn into bite size pieces (I used green curly kale)

1 15oz can black beans, drained and rinsed

Directions:

Make the spice mix: In a small bowl, combine 1 tsp cumin, 1 tsp chili powder, 1 tsp sea salt, 1/2 tsp onion powder, 1/2 tsp oregano, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and freshly ground black pepper to taste. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent. Add the diced bell pepper and cook another 2 minutes, then add the minced garlic and continue to sauté  until fragrant. Add the grated sweet potato and stir to combine spreading it evenly across the skillet. Cover the skillet. After about 4-5 minutes, stir the sweet potato mixture and cover again to cook for another 1-2 minutes.

Add the spice mix and stir until it evenly covers the sweet potato. Add a splash of broth ( any kind you like-) if it looks like the mixture is drying out, then add the kale and black beans on top (. Season with salt and pepper, to taste. Cover for 2-3 minutes to wilt the kale, then uncover and stir to evenly distribute the kale and beans. Enjoy!

My Korean Sister Ae-Yun gave me a bunch a "korean" sweet potatoes. This is really good- a mixture of two of favorites ❤

SWEET POTATO, KALE & BLACK BEANS*

 

Ingredients:

3 medium sweet potatoes, washed and cut into ½ inch cubes

Olive oil

1 bunch green onions, sliced

1 can black beans, drained and rinsed*

2 cups kale, chopped

¾ teaspoon sea salt

Directions:

Preheat oven to 350 degrees. Spread diced sweet potatoes on a baking sheet and drizzle well with olive oil. Sprinkle with salt and pepper. Roast for 20 minutes until cooked through.

When sweet potatoes are done, coat a large skillet with olive oil and saute the sliced green onions for 3-4 minutes, until soft. Add the black beans sweet potatoes and kale, folding  in gently. Cook it all together for a few more minutes until the kale has wilted.

I was so worried my kale would die with the temps being in the 20's for three nights. I covered and when I took the cloth off they sure did not look great.

It's been a week and they are  perking up!

* I didn't want to use plain black beans so I used this!!

Sweet Potato Crust Pizza-

 

Ingredients:

1 tablespoon plus 2 teaspoons olive oil

1 medium sweet potato (about 10 ounces), peeled and cut into 1-inch cubes 

1/2 cup almond flour 

1/4 cup grated Parmesan 

1/4 teaspoon kosher salt 

1/4 teaspoon garlic powder 

1 large egg 

Directions

For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.

Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.

Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.

For the toppings add what you like! I added some pizza sauce and mozzarella 

Place the pizza back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes.

Judee- think you will like this one!

SWEET POTATO HUMMUS

 

Ingredients:

 2 medium sweet potatoes, peeled and diced 

 one 15.5 oz. can garbanzo beans

 1/4 C fresh squeezed lemon juice

 1/4 C tahini sauce

 2 T extra virgin olive oil, plus more for drizzling on top of hummus

 2 tsp. ground cumin

 1/2 tsp. minced garlic

 salt and fresh ground black pepper to taste ( didn't add)

Directions:

I used the IP to cook the sweet potatoes. If you haven't cooked sweet potatoes in the Instant Pot check out this site. You can always cook them in the oven till they are soft or cube them and cook them in the microwave. The instant pot works for me.

Add the can of chick pea ( drained) to the food processor along with the tahini, garlic and cumin. Pulse until chunky and then add the lemon juice and olive oil and pulse again for a few seconds.

Once the sweet potatoes are cooked, let them cool so they are easy to handle. Peel and add to the chick pea mixture. 

Pulse once again until smooth.

Hummus will keep in the fridge for at least a week.

This is the week to buy sweet potatoes- they are on sale from 34  to 59 cents a pound. Sweet potatoes are so good for you also. SO much fiber!

 

Daigaku Imo

 Daigaku Imo literally means “college potato.” The name comes from the fact that the dish was sold and popular among people in college areas in Tokyo in the early 1900s. Ever since, Daigaku Imo has been, although a simple and old-fashioned taste, one of the all-time favorite sweets loved by Japanese people.

Ae-Yun gave me a bag of Japanese sweet potatoes called Satsumai.  They have purple-ish or reddish color skin, inside the sweet potatoes are creamy white flesh that turns yellow after cooking. They come in small to medium size and are generally rounder with tapered ends.

Ingredients:

3 or 4 Japanese Sweet Potatoes

6 teaspoons brown sugar

3 teaspoons soy sauce

6 teaspoons Mirin ( sweet cooking rice wine)

Pinch of salt

Sprinkle of sesame seeds 

Directions:

 Wash and rinse potatoes 

Chop into chunks

Soak potato chunks in water for 5 minutes

Place chunks in a microwave dish and cover with plastic wrap

Microwave 5 minutes- the sweet potatoes will turn yellow ( they are originally white)

Remove moisture from the chunks

Fry chunks in oil for about 5 minutes till crispy- set aside ( my came out a little to crispy 😢 I don't fry that often)

Add sugar, soy sauce, mirin and salt to a pan and heat the mixture over medium heat then add the sweet potatoes.

Add potatoes to a medium size bowl and pour liquid over them.

Sprinkle with sesame seeds if desired . 

Myra- I know you won't be able to get these sweet potatoes but I know how much you like the sauce. I bet you could use this recipe with red potatoes. 

 

CHEESY MASHED SWEET POTATO CAKES

 

Ingredients:

4 cups mashed sweet potatoes (we used 5 medium-sized sweet potatoes) *

2 cups grated mozzarella cheese

1/4 cup fresh grated parmesan cheese

1/2 cup green onions (scallions or green shallots), chopped

3/4 cup bread crumbs, divided

2 large cloves of garlic finely chopped (or 2 tablespoons minced garlic)

2 tablespoons freshly chopped parsley

1 egg

salt and fresh cracked black pepper, to taste

Directions:

To the mashed sweet potatoes in the bowl, add the mozzarella, parmesan, green onions, 1/2 cup of bread crumbs, garlic, parsley and egg. Season with salt and pepper, and mash all ingredients together well with a potato masher to combine. 

Place remaining 1/4 cup of breadcrumbs or panko onto a plate. Scoop 1 tablespoon of mixture into the palm of your hands and form into round patties about 1/2-inch thick. Dredge patties in the bread crumbs, evenly covering both sides, and set aside until ready to cook. 

Heat about 1 tablespoon of oil in a medium-sized nonstick pan over low-medium heat. When oil is hot, add the patties in batches of 4 or 5, and cook for about 6 minutes on each side, or until golden and crispy, using a small spatula to flip them very carefully. Add more oil in between batches if needed.

** I cooked the sweet potatoes in my instant pot. I love using  instant pot for cooking them. SO easy. You can also bake the sweet potatoes.

Sweet Potato Bites with Avocado and Bacon

 

Ingredients:

4 slices thick-cut bacon about 3 ounces

2 tablespoons extra-virgin olive oil

2 sweet potatoes scrubbed clean, peels on

1 1/4 teaspoons kosher salt divided

1/4 teaspoon black pepper

2 medium avocados peeled, pitted, and diced

1 tablespoon fresh lime or lemon juice

1/2 teaspoon smoked paprika

3 tablespoons chopped cilantro

Directions:

Preheat oven to 400 degrees F. Bake bacon according to these directions. Remove to a paper towel–lined plate and lightly pat dry. Once cool enough to handle, dice and set aside.

If necessary, move the racks to the upper and lower thirds of the oven. Increase the oven temperature to 425 degrees F. Line two rimmed baking sheets with foil (if reusing one of the bacon sheets, change out the foil for a fresh piece). Brush sheets with 1/2 tablespoon olive oil each. With a mandoline or very sharp knife, slice the sweet potatoes into 1/2- to 1/4-inch slices. Arrange the slices in a single layer on the oiled baking sheets, then brush tops with the remaining 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Bake for 20 to 25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Remove the pans from the oven, flip the slices over, then roast for an additional 8 to 11 minutes, until golden on top.

Meanwhile, in a small bowl, combine the avocado, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, leaving the mixture slightly chunky. Set aside.

Transfer the baked sweet potato slices to a serving plate. Top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature

Spicy Sweet Potato Cakes

 Ingredients:

2 lb. sweet potatoes, roasted, peeled, and mashed

2 cups panko

1⁄2 cup oat flour

1⁄3 cup roughly chopped cilantro, plus leaves for serving

4 scallions, roughly chopped

2 small red Thai chiles - minced

1 egg

Kosher salt and freshly ground black pepper, to taste

1⁄3 cup canola oil, plus more

Directions:

Mix potatoes, 1 cup panko, the oat flour, chopped cilantro, scallions, chilis, egg, salt, and pepper in a bowl. Heat oil in a 12" skillet over medium heat. Using oiled hands, divide potato mixture into eight 4-oz. patties about 1⁄2" thick; coat in remaining panko. Working in batches, fry, flipping once, until golden and crisp, 2–3 minutes. Drain on paper towels and season with salt and pepper; garnish with cilantro leaves.

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Cottage Pie with Lentils and Roasted Sweet Potatoes

 

Ingredients:

2 lbs. sweet potatoes, washed

1 cup whole small green lentils, rinsed

2¼ cups vegetable broth

1 Tbsp. canola oil

3 celery stalks, chopped

2 large carrots, peeled and chopped

1 medium yellow onion, diced

2 tsp. minced garlic

½ tsp. ground cumin

¼ tsp. cayenne pepper

1 14.5-oz. can diced tomatoes, undrained

½ tsp. salt, divided

 cracked white pepper- to taste

2 Tbsp. butter, softened

Directions:

Preheat the oven to 400 degrees. Prick each sweet potato several times with a fork and place them on a baking sheet. Roast 45 minutes, or until very soft. Remove from the oven and set aside. Reduce the oven temperature to 350 degrees.

Add lentils, broth to a medium sized pot. Bring to a boil then reduce heat to low and cover. Simmer until the liquid is absorbed. You might need to add more broth. Remove pot from heat and set aside.

 In a large skillet, heat the canola oil over medium-high heat. Add the celery, carrots and onion. Sauté until the carrots and celery are soft and begin to brown, about 10 minutes. Add the garlicand cumin. Sauté 30 seconds, or until fragrant. Add the diced tomatoes and their liquid, ¼ teaspoon salt, a pinch of white pepper and the cooked lentils. Simmer 5 minutes.

Remove and discard the skins from the roasted sweet potatoes. In a bowl, mash the sweet potatoes with a fork. Add ¼ teaspoon salt, a pinch of white pepper, butter , stirring until blended.

Prepare a 2-quart baking dish with cooking spray. Transfer the lentil mixture to the dish, spreading evenly. Spread the sweet potatoes evenly over the lentil mixture. Bake uncovered in a 350-degree oven for 35 to 40 minutes, or until the top is golden. Let rest 10 minutes before serving.

Note: This is DELICIOUS!!

Sweet Potato Veggie Meatballs

 

Ingredients:

1 1/3 cup cooked sweet potato, mashed

1 cup chickpeas ( rinsed)

1/2 cup oatmeal

1 1/2 tsp smoked paprika

1/2 cup onions, chopped finely

2 tsp garlic, minced

2 tsp butter, unsalted

1 tsp olive oil

1 large egg

salt and pepper to taste

Directions:

Sauté onions and garlic in butter and olive oil

In a medium bowl add in the sweet potato, egg, mashed chickpeas ( I put the chickpeas in the food processor for a few pulses)

Add onions and garlic to the sweet potato mixture along with the smoked paprika

Add oatmeal and form balls ( you might want to add more oatmeal if you want to firm them up)

Line a baking tray with parchment paper and spray with cooking spray.

Using lightly damp hands form into meatballs .

Place the veggie meatballs on the parchment paper leaving a space in between.

Loosely cover with plastic wrap and chill in the fridge for one hour.

When ready to bake preheat oven to 400F, rack in the middle.

Remove the pan from the fridge and lightly mist the meatballs with olive oil. ( I forgot to do that, reason they look pale)

Place the pan in the oven and bake for 30 minutes or until the outside has started to just brown and they are firm to the touch.

SWEET POTATO & BLACK BEAN TACOS {VEGAN & GLUTEN-FREE}

 Ingredients:

For the Roasted Potatoes:

2 pounds sweet potato, peeled and cut into 1/2" cubes (about 2 large or 3-4 small potatoes)

2 Tablespoons olive oil

1/2 tsp salt

For the Black Beans:

2 cans black beans rinsed and drained

1 Tbsp olive oil

2 garlic cloves minced

1/2 tsp. siracha  

1/4 tsp cayenne pepper

1/2 cup water

1/2 Tbsp lemon juice

salt & pepper to taste

Topping:

2 small avocados

1 Tablespoon lemon juice

Directions:

Add oil to a medium sized bowl. Toss in sweet potatoes and coat well.

Line a tray with parchment paper. Add sweet potatoes. Make sure the potatoes don't overlap

Add potatoes to a preheated 400 degree oven. Bake for 30 to 35 minutes and toss potatoes at about 15 minutes so they are browned on both sides. 

Heat garlic in a medium sized pan, add black beans, siracha, cayenne pepper and water. Cook for about 7 to 10 minutes.

Mash half of the beans with a potato masher, stir and cook an additional 3 minutes to dry out some of the moisture

Mix in the lemon juice and salt and pepper, remove from heat and let cool slightly before serving

Scoop out the avocado's and add as much or as little lemon juice that you prefer. You could add onions to it but I didn't have any left.

On a warmed corn tortilla, layer about 2 tablespoons of black beans, about 1/4 cup of sweet potato chunks and guacamole 

This is seriously good!