Sorry I’ve been slacking so much y’all, busy busy summer!
I was officially accepted to Tulane Law School and have been in New Orleans trying to find housing and finally signed a lease. Everything worked out pretty close to perfect and I could not be happier! I’ve eaten A LOT of yummy stuff since my last post and I’ll eventually post a bunch of recipes all at one time.
As I mentioned…I’ve been eating tons. Most of the time it’s healthy food but with all the vacationing, time with friends and attempting to stay on a budget, I kind of lost course. Don’t get me wrong, I still make it to the gym every day, but I balance that out when I pick at the MOUNDS of cookies that my mom bakes daily…(thanks mom). This recipe was just something I decided to make after searching the fridge and finding mainly sweet potatoes. I wanted to make it as healthy as possible in order to get back on the healthy track.
Adjust the recipe according to the amount of people your feeding. This was just for me and I had leftovers.
What you’ll need:
- 3 small sweet potatoes (mine were really small…about 5 inches tall)
- 1 clove of garlic
- 1/2 cup of dry polenta
- 2 egg whites
- Coconut oil for greasing
- Spices to your liking
I recently found out that I have a condition that does not allow me to eat spicy food. So, for my spices I used a little salt, some nutmeg (very little..it isn’t allowed on my “diet”,) and some pumpkin spice. Pumpkin spice was just something random I found in my mother’s Narnia of a spice cabinet and it went really well. Maybe try canned pumpkin? That’s probably a little less healthy, however.
Also, I added some sesame seeds to my “batter”. I had some lying around and I figured, why not?
Now to be honest, the beginning of this recipe is a bitch. You have to be really hungry, like I was, or really patient, which I am not. Or maybe if you’re better than I am at peeling vegetables, it will be easier for you.
What to do:
1. Preheat the oven to 375 degrees. I kept my cooking stone/baking sheet in the oven while it preheated.
2. Scrub the potatoes and cut off the ends. Peel each potato. This is the bitch part.
3. Now, take a bowl and grate the potatoes into the bowl. This is also a huge pain, but it’s worth it. Promise!
4. Potatoes are not nearly as high in water content as other vegetables that are normally made into cakes or fritters, (see my Zucchini Fritters recipe,) so there is no need to squeeze them out. Add the rest of your ingredients to this bowl and mix with your hands. If the mixture is too watery and you don’t think the cakes will hold, add more polenta. If you think you put too many dry ingredients in, add a little almond milk or water.
5. Take your stone/baking sheet out of the oven. Grease it with coconut oil. Ball up sections of the mixture, I don’t care for measuring at this time, and place them on the sheet. Press them down as much as you can without them breaking to ensure they cook all the way through. Pour a little coconut oil on top to ensure crisp if you’d like.
6. Put the stone in the oven for 10-12 minutes, checking on the cakes and pressing them down with a spatula occasionally to flatten them and reduce excess moisture. Now flip them. Put them in the over for another 10 minutes. CHECK ON THEM, they may burn. (I also added a little more coconut oil to the stone when I flipped my cakes over, just to make sure they weren’t sticking and so that they would have a little more of that flavor.)
Voila! You’re done.
You can eat these and dip them in a variety of different things. You could treat them like latkes and serve them with applesauce or sour cream or like a simply veggie fritter with some kind of greek yogurt dip. Depending on what your spices were, a nice mustard (another thing I cannot eat…) sounds great to me. I ended up eating them with just a little sea salt and a side salad and I was perfectly fine.
I promise to update this more soon!
Stay heallllthyyy for your own sake!