I’ve taken a bit of a blogging hiatus, ya know, being pregnant and having the third kid and all! The thought occurred to me, that I needed to pick it up again, since there must be other chaotic families that want something good to eat but pressed for time.
As I was deciding what to make for dinner the other night while the hubs was at golf league, the two littles were chasing each other around the kitchen and I had the baby in my arms. I thought, this really needs to be quick and easy. I remembered I had one large sweet potato left and that I had made sweet potato burgers the week before with two sweet potatoes. So, I cut my recipe in half and instead of having extra mixture left over, I had just enough for the kids and I, and even three left over for my husband to snack on when he got home from golf! They are so versatile that you can serve them bunless, as we did, and top them with anything you like. The first night, I chose a cabbage, berry and feta slaw with a honey and white balsamic reduction. The next day I ate the leftovers with a dollop of creamy dill dip. The second time I topped them with avocado and balsamic reduction. Alternatively, you could throw them on a bun with your favorite toppings. They can be fried or baked in the oven, equally delicious! The possibilities are endless!
~Sara~ Fresh Foodie Mama
Smokey Sweet Potato Quinoa Burgers
2 Large Sweet Potatoes, peeled and cubed or bake them whole
1 cup quinoa uncooked
2 cups water or broth
2 tbs fresh or dry herbs (I used chives and thyme)
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
2 tbs coconut oil for brushing (more if frying)
Preheat oven to 425 degrees. Prepare 1 cup Quinoa in a saucepan with 2 cups water or broth, a dash of salt, and 1 tbs of fresh herbs. Bring to a boil and then simmer covered until water is absorbed, about 15 minutes. While the quinoa is cooking, peel sweet potatoes and cut them into slices or cubes. Place them in a steam basket over boiling water, and steam until fork tender or place in a glass bowl with 1 tbs of water and cover. Microwave 7 minutes or until fork tender. Another option is to bake the sweet potatoes, rubbed with oil and pricked on all sides, at 400 degrees for about 40 minutes or until fork tender. Slice and pop the sweet potato out of the skin.
In a large bowl, use a potato masher to mash sweet potato, quinoa and remaining herbs and spices until well combined.
Use a cookie scoop or spoon to scoop mixture onto a greased cookie sheet (can use Silpat or foil for easy clean-up). Flatten them with the back of spoon and brush with coconut oil. Bake for about 25 minutes, flipping halfway through until crisp and slightly brown. If frying, place spoonfuls of mixture into frying pan when oil is hot and cook about 5 minutes each side or until brown and crispy.
Recipe for the Hibachi Yum Yum sauce on top of the patties in the photo above can be found here with the Hibachi Stack Recipe.