Sweet Potato Cakes with Coconut Crusts
Besides the Sweet Pototo Cakes, this menu includes Blackened Chicken (see prep of chicken here) with a glaze added at serving made from one part balsamic vinegar and two parts molasses.
Our salad consists of mixed greens topped with roasted pineapple, kiwi and sliced almonds. |
1 medium sweet potato, coarsely grated (we’ll need one cup)
1 tablespoon butter, melted 1 egg, beaten 2 tablespoons whole wheat pastry flour (or, if you must, white flour) 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg, optional dash cayenne pepper, optional 1/4 teaspoon baking powder 1/4 teaspoon salt ground pepper to taste 1 cup coconut* Mix all ingredients except coconut. On a dinner plate, spread out the coconut to make a thin layer. Divide the potato mixture into four spoonfuls. (They are going to be very floppy.) Place one spoonful at a time onto the coconut. Gently press the coconut onto the edge of the potato mix to make a patty. If you are having too much trouble making a patty, add more shredded sweet potato to your mix. Place each patty onto a parchment paper lined baking sheet. Bake at 375 for 20 minutes Makes 4 cakes *We’ll be really happy if you use unsweetened coconut. If you do, you can reward yourself by adding 1 teaspoon raw honey or coconut palm sugar to your sweet potato mix. |