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.