I have been in the kitchen for a large part of this beautiful weekend: yesterday’s Yogurt Debacle and today’s wildly productive canning projects account for a big chunk of time. (An aside: I’m in the market for a yogurt maker and taking suggestions.) I’ve had the windows open and the music going, so I’m counting this as a very positive weekend, regardless of the fact that I wasn’t outside for all of it. But, productivity and sunny weather are not the happiest parts of this post, believe it or not. Last week, at the end of a 12-day stretch without grocery shopping (the horror, right?), I was getting fairly creative with my pantry and came up with these little doozies. Part of my inspiration was a passing comment by my friend B about mashing sweet potatoes with chilis in adobo; the rest was kismet. In case you celebrate Meatless Mondays like we do, I wanted you to have this recipe ready to go.
These sweet potato patties were a balanced blend of sweet and savory; the chipotles in adobo added more of a background flavor than real spiciness. (Full disclosure: I used only the liquid the chilis are packed in, but hesitated to call that “adobo”. A chopped chipotle would be equally nice.) Using honey and mustard in the dressing accented the sweetness of the potato but gave a much needed bite, so you can call these dinner instead of dessert. I served them with quinoa for some protein but they would work with rice or couscous, in a wrap or pita, even with a green salad. A delicious dinner I will make again and a great way to use some pantry items, though you don’t have to have a nearly-empty refrigerator to justify them in your meal plan.
Sweet Potato Patties with Honey-Mustard Sauce
For the patties:
- 1 medium sweet potato, baked/boiled and mashed ( about 1 c.)
- 1 egg
- 1 T. chipotles in adobo (or the sauce they are packed in)
- 1-2 green onions, white and green parts separated, chopped
- a pinch of salt & a few grinds of pepper
- 1/4-1/2 c. whole wheat breadcrumbs
- 1/4 c. or so of grapeseed or canola oil for cooking
For the sauce:
- 1/4 c. plain yogurt
- 1 T. honey
- 1 T. dijon
- a pinch of salt & a grind of pepper
Bake or boil a sweet potato until it is soft; I baked one whole at 375 degrees for about 35 mins. If the skin is very thick, remove it and chop finely before returning it to the bowl, or simply mash it with the sweet potato. Cool the mash slightly and then mix in the egg, salt & pepper and the white parts of your green onions. Add 1/4 c. of the breadcrumbs and mix; add more if needed to thicken the consistency. The batter will be a little soupy, like very thick pancake batter, and that is okay.
In a skillet, heat the oil (which should cover the bottom of the skillet completely but not be more than 1/4″ deep) over medium-high heat. Make 6 small or 4 large patties by spooning the batter in even amounts into your hot pan, working in batches if necessary to avoid crowding. The oil should bubble up around them but not be hot enough to smoke; turn the heat down if it does. Cook the patties for 3-4 minutes and then slowly flip them over to brown the other side, being very careful not to splash yourself with oil. Cook them for another 3-4 minutes and then serve on a bed of steamed quinoa, or as desired.
To make the sauce, simply whisk all the ingredients together until smooth. Drizzle over the patties or use as a dipping sauce. Mix the green parts of your green onions into the sauce or sprinkle them over the top of your dish.