Leftovers Part 2: Sweet Potatoes!

Yet more leftovers. I did say I made way too much food for 3.5 people. I’m not counting my younger brother, Iyka, as a full person. He eats less than a bird.

Needless to say, sweet potatoes are perfectly delicious classically roasted with some nuts, drizzled with olive oil and maple syrup/honey, then tossed with a bit of cayenne pepper. Unfortunately, we’ve been working on other left overs for the past few days, and to top it all off my dad doesn’t like sweet potatoes (that’s unfortunate for him).

I didn’t want to dry them out by placing in the oven to heat them up, and the microwave didn’t seem appealing. I decided to mash them and make them into sweet&spicy crunchy patties with a dollop of honey sour cream.

Honey Crunch Sweet Potatties (I know it's corny- just kidding, it's a crunchy mash! No corn involved!)

Honey Crunch Sweet Potatties

Part 1: Classic roasted sweet potatoes

3 large sweet potatoes (roughly 1lb), cut into 1-in squares

2 tablespoons olive oil

Salt & freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 tablespoons maple syrup

2 tablespoons honey

1/4 teaspoon cayenne pepper

1/4 teaspoon cinnamon

1/2 cup chopped pecans (or walnuts!)

Preheat oven to 375 degrees F.

Lay sweet potatoes in single layer on baking sheet and drizzle with olive oil. Add cinnamon, salt and pepper and toss to coat. Roast in oven until tender and golden, roughly 30 minutes. In last 3 minutes of roasting, sprinkle the chopped nuts on the baking sheet with the potatoes.

Melt butter on medium heat and add in maple syrup, honey, cayenne pepper. Toss the mixture together with potatoes when they’re done.

Enjoy!

Part 2: Leftovers (or just continuation once the potatoes cool completely)

I’m going to use measurements meant for half the amount of the top recipe (assuming you eat half of original recipe).

1/2 of classic roasted sweet potatoes

1 egg

1 tablespoon AP flour

1 cup bread crumbs

2 tablespoons honey

Olive oil for frying

Garnish:

2 tablespoons sour cream

1 tablespoon honey

Cayenne pepper

Step 1: Mash potatoes.

Mash, mash, mash.

Step 2: Add egg and flour and mix well.

Smooth.

Step 3: Mix honey and bread crumbs until crumbly. I used homemade bread crumbs here hence the larger ‘lumps’. Yours will be smoother I’m sure.

Step 4: Coat your skillet with some olive oil and heat up on medium heat. Meanwhile, form the mash into patties and coat with the honey crumb mixture. The patty will be fairly soft and sticky – don’t worry, it will firm up after a few minutes off the heat (and while on the heat in fact).

Patty time. It doesn't look very appetizing here but will taste delicious.

Step 5: Brown on both sides over medium heat. Take off the heat and stack, mix the sour cream with honey and garnish on top; sprinkle with a bit of cayenne pepper.

Frying up.

 

I also made a few crunchy potato-balls that I simply drizzled with honey. My mom asked for the recipe – here it is, mom!! 🙂

Crunchy honey potato balls.

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