Side Dish

Sweet Potato Cakes with Blackberry Salsa

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This is literally one of my absolute favorite meals! It is usually a summertime necessity and I literally scheme ways to have them available at all times! The sweet potato cake portion is a phenomenal mix of flavors, but then you add the blackberry salsa and these are TO DIE FOR!!

A few tips I have for making them are:

  • Bake sweet potatoes ahead of time. It is the absolute worst to have piping hot potatoes that you are trying to work with!

  • Make the quinoa ahead of time too!

  • Once your form the cakes, put them in the refrigerator for at least a couple hours or overnight. This will make them easier to cook.

  • Use frozen blackberries if fresh ones are not in season.

Here is how to make them:

Sweet Potato Cakes with Blackberry Salsa

Ingredients:

  • 1.5 lb sweet potatoes

  • 1/2 red onion, diced

  • 3/4 tsp salt

  • 3/4 tsp pepper

  • 3 cloves garlic, minced

  • 3/4 cup cooked quinoa

  • 1/3 cup bread crumbs

  • 1/3 cup grated parmesan cheese

  • 1/4 cup cilantro, chopped

  • 1/4 cup basil, chopped

  • 2 eggs, lightly beaten

  • 1 TBSP Ghee/avocado oil

How to:

  1. Preheat the oven to 425°F. Clean sweet potatoes, and poke holes all around them with a fork. Place in the oven for 45+ minutes, or until tender when pierced with a fork.

  2. Place 1/4 cup quinoa in a saucepan with 1/2 cup of water. Bring to a boil. Cover and reduce heat and cook until water is absorbed. Set aside.

  3. Once potatoes are cooked, let them cool. Then remove the flesh and discard the skins.

  4. Heat a saute pan with 1 tsp Ghee/avocado oil. Place onion and garlic and saute until softened. Mix into the potatoes. Add salt and pepper.

  5. Add breadcrumbs, cheese, cilantro, basil, and egg and mix well.

  6. Form mixture into patties using hands. Place on a plate or baking sheet and refrigerate for at least 2 hours.

  7. When you are ready to cook, heat a saute pan with 1 tsp Ghee/avocado oil. Add patties and cook until golden brown on each side. You may have to work in batches and add oil each time.

Blackberry Salsa

Ingredients:

  • 3 cups frozen blackberries, slightly thawed

  • 1/2 red onion, diced

  • 1/2+ jalapeno, diced

  • 3/4 cup cilantro, chopped

  • 1 1/2 TBSP lime juice

  • salt and pepper to taste

How to:

  1. Combine all ingredients in a bowl.

Serve patties topped with blackberry salsa. We often pair these with eggs and vegetables!

Thanksgiving Side Dish

Happy Thanksgiving!

The holidays are such an interesting time in the food world because there is such a stigma around gaining weight and overindulging during the season. I love that food brings people together! But I hate that people feel stressed all season long about what they can and can’t eat.

So, here is my golden holiday eating advice: if it is worth the splurge, then splurge BUT you better allow yourself to enjoy it. If it is not worth the splurge, then choose a better option.

For example, I LOVE desserts but know I can go without the alcohol. So, I generally choose to indulge in a good dessert and drink water instead of alcohol. But, that is just me. There is no right way to do it, but it does take some forethought to think about what your non-negotiables are over the holidays.

I did want to share this awesome sweet potato stuffing. If stuffing is not your thing over Thanksgiving, give this one a try. If it is your thing, you enjoy your traditional stuffing :-)

Sweet Potato Stuffing

Ingredients:

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  • 2 sweet potatoes

  • 2 cups halved Brussel Sprouts

  • 3 large carrots, sliced

  • 3 celery stalks, sliced

  • 1/2 medium yellow onion, chopped

  • 6 oz mushrooms, sliced

  • 3 cloves garlic, minced

  • 1 medium apple, chopped

  • 2 tsp thyme

  • 2 tsp rosemary

  • 1 tsp chili powder

  • 3/4 tsp salt

  • 3/4 tsp pepper

  • 1/2 cup dried cranberries

  • 1/3 cup pecans, chopped

  • 2 TBSP olive oil

How to:

  1. Preheat oven to 425F.

  2. Combine all ingredients in a large bowl and toss with olive oil

  3. Transfer to a baking dish and cover with foil. Cook for 45 minutes. Remove foil and cook for an additional 20 minutes, or until sweet potatoes are cooked through.

  4. Enjoy!