Sweet Potato Patties

Last week I met up with a new friend for brunch at Myers + Chang.
If you’re ever in Boston and can’t figure out what to do for brunch, go there.

They have one of the best brunches in Boston, the food is soooo good you guys!

 

While I was waiting for my friend to arrive I found myself looking for something to do with my hands that didn’t involve my phone. Since my trip to CR I have been so anit-phone, anti-internet, anti-instagram, anti-swiping, anti-……. just fuck it.

You ever get that way?

 

Anyway I ended getting my hands on one of their many cookbooks that they keep around the restaurant and I came across this sweet potato recipe.

I’d like to think I gave it my own twist when I recreated it but who’s kidding who….. switching out chinese sausage for a smoky pork variation don’t mean shiiiiiiiiiiiiiiiiit.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet Potato Patties

1 3 Medium sized Sweet Potatoes (or 2 large sweet potatoes)
1 cup finely chopped Sausage (2-3 links)
2 Scallions, finely chopped
2 tbsp Unsalted Butter (melted)
1 tbsp Red Curry Paste
1 large Egg
1 cup Panko Breadcrumbs
1/4 cup Vegetable Oil
Spicy Mustard (optional)
Sriracha Aioli
Salt

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Wrap the sweet potatoes individually in tin foil and roast in a preheated oven at 400F for 45 mins or until they’re really soft.
(You ought to be able to poke a fork easily through them.)

 

When the potatoes are ready, remove them from the oven and let cool for a bit.
When they are cool enough to handle, peel the skin off of them and discard.

 

Next, place the sweet potato in a medium bowl and mash with a fork or masher until smooth.

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Add to the bowl the sausage, scallions, butter, curry paste and salt.
Mix and mash with a fork smooth until the contents are well combined.

Set aside.

 

In a small bowl, whisk the egg with a fork.

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Pour the panko crumbs onto a large plate next to the whisked egg.

Then using a medium sized spoon, shape the potato mixture into small cakes about 2-3 inches in diameter and flatten with the palm of your hand to about 1 inch thick.

 

Coat the sweet potato cakes with the egg on both sides, then place in the panko crumbs covering the sweet potato cake completely.

Repeat until you have used up the rest of the sweet potato mixture.

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Heat the vegetable oil in a large, flat bottomed skillet over medium-high heat.
When hot, carefully place the sweet potato cakes a few at time in the hot oil.

Fry each side until golden brown, about 3 mins.

 

Remove the cakes from the oil and drain on a plate lined with paper towels to catch the rest of the oil.
Repeat this for the rest of the cakes.

 

 

Serve with Sriracha Aioli or spicy mustard.

 

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sweet_potato_recipe_ideas

Sweet_potato_cakes

This makes about a dozen patties.

easy_sweet_potato_recipes

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Sweet Potato Patties

3 Medium sized Sweet Potatoes (or 2 large sweet potatoes)
1 cup finely chopped Sausage (2-3 links)
2 Scallions, finely chopped
2 tbsp Unsalted Butter (melted)
1 tbsp Red Curry Paste
1 large Egg
1 cup Panko Breadcrumbs
1/4 cup Vegetable Oil
Spicy Mustard (optional)
Sriracha Aioli
Salt

———————————————————————

INSTRUCTIONS

1. Wrap the sweet potatoes individually in tin foil and roast in a preheated oven at 400F for 45 mins or until they’re really soft.
You ought to be able to poke a fork easily through them.

2. Remove the potatoes from the oven and let cool for a bit.
3. When they are cool enough to handle, peel the skin off of them and discard.
4. Place the sweet potato in a medium bowl and mash with a fork or masher until smooth.
5. Add to the bowl the sausage, scallions, butter, curry paste and salt.
6. Mix and mash with a wooden smooth until the contents are well combined. Set aside.

7. In a small bowl, whisk the egg with a fork.
8. Pour the panko crumbs onto a large plate next to the whisked egg.
9. Then using a medium sized spoon, shape the potato mixture into small cakes about 2-3 inches in diameter and flatten with the palm of your hand to about 1 inch thick.

10. Coat the sweet potato cakes in the egg on both sides, then place in the panko crumbs covering the sweet potato cake completely.
11. Repeat until you have used up the rest of the sweet potato mixture.

12. Next heat the vegetable oil in a large, flat bottomed skillet over a medium-high heat.
13. When hot, carefully place the sweet potato cakes a few at time in the hot oil. Fry each side until golden brown, about 3 mins.
14. Remove the cakes from the oil and drain on a plate lined with paper towels to catch the rest of the oil.
15. Repeat this for the rest of the cakes.

16. Serve with Sriracha Aioli or Spicy Mustard.
❤ ❤

27 thoughts on “Sweet Potato Patties

  1. I know exactly what you mean about the phone… like if I have to swipe one more thing, I’m gonna throw it in the trash! Love the idea of this! I’m trying to like savory sweet potatoes, I really am… but I can’t keep my brain from thinking about brown sugar and pecans…lol!

    1. Yes!! Trash everything!!! I love this idea!!!

      I wish I was savvy enough to come up with this recipe but I didn’t ;(
      A good way to introduce savory might be to try it with a really savory sauce.
      It’ll cut the sweetness really well.
      You could also cut them into little squares and roast the sweet potatoes like squash and then eat them in a stir fry or a rice bowl.

  2. The chef of Meyers+Chang just won a James Beard for Best Chef, Northeast! She was also on s13 of Top Chef and in the season premiere we find out that she had been nominated for the first time that year and was missing the awards to be on the show. They show her calling her spouse to find out if she had won and sadly, she lost that time around but it’s a lot easier re-watching that episode now that she has one for herself.

    OK, enough babbling. These look amazing and I would totally eat all twelve of these in one sitting and would have no shame in doing so.

    1. Hahahah! That’s so wild!
      Elizabeth their food is sooooooo good. They serve their brunch in like a dim-sum fashion so you get to try everything and it’s all just the right size and presented so neat and just so oh!!

  3. ZOMGGGGG. These are perfection. My dude and I are making a weekend trip to Boston next month – hitting up this brunch spot!!! Maybe the stars will align and we’ll bump into you!

  4. They look like they would make lovely appetizers for cocktail hour! Perfect for patio weather which seems to finally be in full-swing! I get tired of my phone too; my cousin’s family just spent a week in Cuba and they all went radio silent! It was eerie on our end but restful on theirs.

Go on, get it out..

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