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!
This recipe comes from one Beth found ages ago that uses yogurt to moisten the bread rather than butter. That recipe is amazing, but I changed it a little bit. There’s less oil and sugar in mine, and rather than yogurt, I used canned sweet potato pie filling and although I don’t have it sitting in front of me, it’s so simple, I can (hopefully) remember all the ingredients off the top of my head. I prefer the bread when it is slightly undercooked, and in fact, last time I baked it so perfectly that I cut it up and brought it to my friend’s Thanksgiving party rather than saving it for myself. It was delicious, but every bite I ate I kept thinking, “shoot – it’s too perfectly baked.”
Banana Sweet Potato Bread
1/4 cup oil
1/4 cup sugar
1/2 cup sweet potato pie filling (just sweet potato, sugar, and spices, no evaporated milk or eggs)
2 cups flour (I used half whole wheat, the other half white/all-purpose)
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger, nutmeg, and/or cloves
Heat oven to 350 degrees. Butter or spray loaf pan.
Beat sugar and oil together (I actually use less sugar and oil than I say here, maybe 1/6 cup each). Add mashed bananas and sweet potato pie filling. In a separate bowl, mix remaining dry ingredients. Then combine all ingredients, pour into loaf pan.
Bake 30-50 minutes (I know, it’s a laaaarge window. Start with 30 minutes, then check on it. I would probably take it out at this point, because I LOOVE undercoked banana bread. But if you like it baked properly, then 40 minutes worked perfectly for me. 50 minutes is probably too long, but hey, you might have a bad oven.) 20 minutes for muffins.
Enjoy! This is my first recipe that I wrote myself that people actually like!