December 17, 2011

sweet potato patties

2011.12_sweet potato patties
The last batch of farmers market sweet potatoes I bought spoiled pretty quickly.  This batch stored just fine.  Strange...  Anyways, I was compelled to use these sweet potatoes in a comforting, colorful meal.  Why?  To somewhat compensate for the week I spent sitting through non-stop meetings and to slightly make up for the darkness I encountered every time I set foot outside.  So, there you have it!  Orange, yellow, green, and purple! And vegan!  And mostly local!  (thanks Self for freezing spinach and corn this summer)

Sweet Potato Patty Ingredients:
1 1/4 lb. sweet potato, pealed, cubed, boiled, mashed
1 T. honey
1 T. margarine (not local)
1 t. salt (not local)
1 t. cumin (not local)
1/2 t. corriander
2 cloves garlic, minced
2 c. frozen spinach, thawed
1 c. frozen corn, thawed
1/2 a small red onion, diced, caramelized
2 eggs worth of Ener-G egg replacer (not local)

Mix it up, refrigerate, shape patties, and pan fry in oil.

Sweet and Sour Cabbage Ingredients:
1 small purple cabbage, sliced thin
apple cider vinegar (not local)
salt (not local)

Basically just steam the cabbage in honey, vinegar, and salt.


  1. The sweet potato patties look absolutely awesome! I have a whole box to use up this winter--definitely think I need to make a batch soon.

  2. You are a sweet potato fiend! Can't wait to see what sweet potato dishes you post to Eating Appalachia!