So, it’s basically a given, when Kim and I are together on a lazy morning, that we’re making something fun for breakfast. Well, she brought quite a few sweet potatoes with her from home, which naturally means that we’re making something fun with sweet potatoes for breakfast.
I walked into the kitchen this morning to find her preparing Sweet Potato Latkes!
She followed this recipe, but as is usual and expected from Kim and my cooking, she added her own flair to them with a bit of chili and curry powder. 😛
2 grated sweet potatoes
1 small onion, grated
2 eggs, beaten
1/4 cup flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp chili powder
1/2 tsp curry powder
Preheat oven to 400°F. Spray or butter cookie sheets. We ground the sweet potatoes and onion in a food processor instead of grating it, and it seemed to work fine. Combine all ingredients. Spoon about 1/3 cupfuls onto cookie sheet; flatten.
Bake 25 minutes. Flip over, bake another 15 minutes. Should be slightly crispy. We enjoyed them with greek yogurt, but the original recipe suggests a dollop of sour cream.
Kim’s addition of chili and curry was great! It added a nice punch that made this originally sweet dish have a hint of savory to it.
Great breakfast Kim! Thanks!
Yet another way to combine several heavenly foods. This recipe originated from this recipe, Mexican Banana Cake, which is more of a dessert, whereas Kim and I turned this into a breakfast _____. I don’t really know what to call it. I guess it’s still a cake – we only lessened the sugar and butter, which, in addition to an egg, are the only other ingredients anyway!
If following the linked recipe, know that Kim and I are equally confused about the recipe calling for milk, but then never instructing you to put it in the mixture. We nixed it and it turned out great!
Makes enough for 2 people:
- 1 medium sweet potato
- 2 bananas
- 1 egg
- 2 Tbsp softened butter
- 2Tbsp sugar
- 1/4 tsp vanilla extract
- Suggestions for dressing/frosting: We mixed Chobani Plain greek yogurt with Krema natural creamy peanut butter and that was our (delicious!) ‘frosting.’ If that’s not sweet or tasty enough, add cinnamon, honey, apple butter, things like that! The original recipe calls for jam, so I’m sure that’s delicious too.
Heat oven to 350 degrees. Take butter out of fridge to soften at room temperature, or soften it in microwave for 10-ish seconds. Peel and cut up sweet potato and bananas and boil until sweet potatoes are soft. With a blender, blend egg and sugar together until it’s a light and fluffy cream. In a separate bowl, blend butter, vanilla extract, sweet potatoes and bananas together. Then mix egg/sugar mixture into sweet potato/banana mixture.
Spray two ramekin bowls. Pour mixture into bowls and place in oven. Bake for approx. 30 minutes. We checked on ours every 10 minutes.
2 Sweet Potatoes (about 1 lb)
About a tablespoon of lemon juice
1 tablespoon Tahini
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon cayanne
dash of pepper
zest of orange
Optional: 1 tablespoon olive oil, 3 teaspoons brown sugar
After baking the sweet potatoes until soft (about 40 minutes in oven at 350 degrees or so, or 6-7 minutes in microwave), mix all ingredients together and dig in!
What I thought: Kim often feels as if she’s, for lack of better term, ruining, a perfectly good sweet potato when… ANYTHING is done to it, really. But this dip is AMAZING and I can’t wait for her to come home from class so she can try it! I wish I’d made more, but I only made half a batch… I know I could make more easily, but I really got to get some work done, aaah, where did the day go!?
UPDATE: Kim loved it!