Saturday morning: I woke up at 8:30 just enough to reach my arm over to my nightstand to turn on some music, and it happened to be a great song, so I got out of bed, made myself a latte and started cleaning my room. Once I get the ball rolling, I have a hard time not being productive for the rest of the day. So then I cleaned my kitchen and living room and deemed it clean enough that I can photograph in my apartment today.
I wanted to make something I actually would actually want to eat for Saturday brunch (that should be an obvious criterion but you’d be surprised). My options were limited but to my own surprise I made something that I’m newly obsessed with.
1 tbsp olive oil
1/2 tsp garlic, minced
1/2 sweet potato, grated
1/4 cup chopped red onion
1/4 cup chopped bell pepper
1 tsp grated parmesan
1/2 cup baby spinach
1/4 cup cherry tomatoes, halved
salt & pepper
In a small pan, heat olive oil on medium high heat. Grate sweet potato (I used a cheese grater; I’m sure a food processor would also work). Add red onion and garlic to the pan and cook until they just start to brown (just a couple minutes). Add sweet potato to the pan, stirring regularly to brown the sweet potato a little bit. After a few minutes, add the bell pepper and mix into sweet potato. Add salt and pepper to taste.
Once sweet potatoes are lightly browned, create a nest in the pan by pushing all the sweet potato together and making an indentation in the middle. Reduce heat to medium low and crack an egg in the middle. Cover with a lid until egg is solidified. Top with parmesan cheese while hot.
Serve on a bed of baby spinach and cherry tomatoes.
This was the first (maybe second?) Pinterest recipe that I’ve tried, and I’ll give it an A-
It’s decently easy to make, tastes good, and comes through in the health department. But was it astoundingly, life-changingly wonderful? Nah.
It’s a delicious vegetarian substitute for a chicken sandwich - not quite a ‘burger’ in the sense that it could be an adequate substitute for a meat burger.
The recipe can be found at LunchBoxBunch. I halved it and and managed to make enough for 5-6 patties. I also recommend baking them to avoid cooking with oil (it’s a slight phobia I have right now - oil is fine, I just try to avoid it whenever I can).
Sweet Potato Veggie Burgers
makes 7-8 large patties
2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, cinnamon, & garlic powder)
salt to taste if needed
plentiful Panko crumbs
safflower oil for pan
burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper
1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.
sweet potatoes seem so large! isn’t my stomach supposed to be the size of my fist??
but these were the best batch so far without a doubt. honestly, i don’t think i can even call what i’ve been making “sweet potato fries” after tasting what i made last night
i prepared these ahead of time so that all i had to do was cook them once we got to our friend’s apartment to watch the superbowl
i made these a little differently:
1. preheat oven to 450
2. once the sweet potato is chopped, put it in a large ziploc bag with a little bit of cinnamon and a little bit more garlic powder and a dash of salt [enough to lightly cover all the fries - you don’t need much at all]. shake up the fries so they’re coated
3. in a large bowl soak the fries in warm water for ten minutes - [genius!! i read to do this online, it gets off some of the starch]
4. lay sweet potatoes on paper towels and pat dry
5. in the same bag, add two egg whites and the sweet potatoes (about the equivalent of 1 sweet potato)
6. lay sweet potatoes on a single layer on cookie sheet lined with tin foil and sprayed with pam
7. cook for 15 minutes, flip them, and bake for another 10-20 minutes, depending on how thick they were cut
my friend (one of the three, I’ll leave it up to your imagination) is the pickiest eater - doesn’t eat vegetables, doesn’t like sweet potato fries - he LOVED these
i’ve made plenty of sweet potato fries before, but this time i went for a much more savory flavor
i made a wet mix of egg whites, garlic powder, paprika, cinnamon, salt, and pepper
and added some sauteed garlic
i chopped up two small sweet potatoes
to keep them crunchy after baking, i shook them in a plastic bag with 1 teaspoon of baking powder
and then added the wet mixture and shook ‘em up again…
then split up the sweet potatoes into two batches and put them in the oven for 12 minutes at 450 turning over after 6 minutes
while in the oven i mixed together half of the garlic i had cooked before, grated parmesan, a little thyme, a little garlic powder, and salt and pepper
then it was back to plastic bag! mixing the seasoning in with the fries, and i poured in a tiny bit of olive oil to get the parmesan to stick
et voila! [served with a fancy tomato aioli … slash ketchup]
and since i just happen to be one of those people that prefers an whole meal for dinner, i had a tuna melt on the side :)