Wednesday, December 19, 2012

Sweet Potato Cakes with Sage and Caramelized Onions

These little sweet potato cakes are lightly fried making them crispy on the outside, soft and creamy on the inside.  The caramelized onions pairs well with the sweet potato as does the sage.  They're great just by themselves or you can form into large patties and eat them as a veggie burger.  They would be great on rich brioche bread or if you're vegan, look for a similar soft bread without the butter and eggs.  Potato roll?  Mmmmm...
Makes 12
1 medium sweet potato
1 Tbsp vegetable oil
1/2 onion, diced
2-3 cloves garlic, finely chopped
4 fresh sage leaves, roughly chopped
1-15oz. can white beans, such as great northern or cannellini
1/2 cup bread crumbs (plus more for coating)
Salt and pepper to taste
1-2 Tbsp vegetable oil for frying
Pre-heat oven to 375 degrees.  pierce sweet potato a couple times with a fork.  Place on a baking sheet and bake for 50-60 minutes.  Once cooked and cooled, scoop sweet potato flesh from skin, transfer to a bowl and stir until mostly smooth, a few small chunks is fine.  Set aside.
Heat oil in a skillet, add onion and saute for 8-10 minutes over medium heat.  Add garlic and sage, saute 2 minutes. Remove from heat , set aside.
Add beans and onion mixture to a food processor and pulse several times until combined but do not puree.  Transfer the bowl with the sweet potato, add bread crumbs and stir.  Add salt and pepper to taste.  Transfer bowl to fridge for 20-30 minutes (chilling will help the patties to hold together).
Form into small patties and cook over medium heat in a skillet coated oil, about 4-5 minutes per side.

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