Today I’m making some delicious sweet potato patties. Did you ever make patty cakes when you were little? You might have even sung the pat-a-cake, or patty cake song as you made them. “Patty cake, patty cake, baker’s man. Bake me a cake as fast as you can. Pat it, and roll it, and stick it in the oven, and bake that cake for baby and me!”
Making any kind of patty always takes me back to those childhood memories. I really enjoyed making them as a little girl, but now when I make them they are with real, and delicious food and what could be more enjoyable than that? I was going to tell you about big muddy messes my little brother used to make when he was little but my son Gabriel told me it would be better to leave it out. You wouldn’t want people mixing that image with delicious food.
Sweet Potatoes are considered a power food. They are high in vitamin A and C, and they are also a good source of manganese, copper, vitamin B6 , potassium and fiber. They also have anti-inflammatory properties and blood sugar regulating benefits. Consider that when you eat sweet potato patties you’re doing your body a lot of good. Maybe if kids were allowed to make sweet potato patties they might forget about those nasty old mud pies.
This recipe is gluten-free and dairy-free.
- ½ C. finely chopped onion
- 2 teaspoons minced garlic
- 2 tablespoons extra virgin olive oil
- ½ cup organic cornmeal
- 2 pounds oven roasted sweet potatoes
- 3 tablespoons coconut flour
- ½ teaspoon sea salt
- ¼ teaspoon chipotle powder, or cayenne
- ½ teaspoon cumin
- 2 tablespoons minced parsley
- 6 eggs
- Pinch Spanish paprika to sprinkle on eggs
- Sauté the onion and garlic in 1-1/2 teaspoons olive oil until the onions are transparent.
- Mash the sweet potato and then add the cooked onions, coconut flour, salt, chipotle powder, cumin and parsley. Combine well and then place the mixture in the refridgerator for 2 hours.
- Pre-heat the flat grill.
- Form the mixture into (6) 1/2 cup patties. Dip each side of the patties in the cornmeal. Spread 2 teaspoons olive oil on a flat grill or skillet and place the patties in it. Cook for 5 minutes on medium heat and then flip the cakes over for another 4 to 5 minutes. Once you have flipped the patties you can start cooking the eggs.
- Use the remaining oil to fry the eggs easy over style. When they are ready place one egg on top of each patty.
This dish is best to make when you already have leftover baked sweet potatoes on hand. Add another hour for baking if you don't have any cooked potatoes on hand.