I’m always looking for an easy sweet potato recipe that uses a significant quantity of the tubers. We grow a variety of sweet potato called Beauregard. Many are harvested at 3-5 pounds each! It’s a fun harvest, one that gives me a sense of accomplishment. Sweet potatoes are planted in May and harvested in September. Their greens are a bushy tangle that consumed as much of the garden space as it is given. The greens are edible and we will use this in this recipe.
The Family Connection ~
Many of you know about my son’s restaurant and their awesome veggie patties. Zach and I have been talking for years about making a Stony Ridge Farm variety, but he’s busy…I’m busy…it never happened. But, he did let me pick his brain and he offered me his basic recipe. I took that basic recipe and did some more reading and investigating, and came up with the one detailed below.
This make a very nice veggie burger. Not only is it flavorful, but it is firm and stores well in the freezer. Farm share members can easily save their weekly allotment of sweet potatoes until you have enough to make this recipe. In our home, we’re always looking for healthy and flavorful freezer meal options like this.
This recipe makes 25-30 veggie patties. I will end with instructions on how to freeze them for later use. Be aware, it will take an entire afternoon.
Easy Sweet Potato Recipe
Ingredients and supplies:
You will need:
5-7 pounds of sweet potatoes
5-7 pounds of onions
2 cups cooked lentils
2 cups cooked brown rice
1.5 – 2 pounds mixed cooking greens (sweet potato greens, kale, chard, broccoli, etc.)
Flour (we use almond or coconut flour, of course, wheat flour is perfectly fine)
Salt, pepper to taste
3-4 tablespoons of your favorite spice blend (We like the warm and full-bodied North African spice blend Ras El Hanout)
A box grater or food processor
a little olive oil, a very large mixing bow, and a couple baking sheets
The process ~
Using the box grater or food processor, grate 10 cups of sweet potatoes. I wash them well and leave the skins on to get as much flavor and nutrition as possible. Very lightly coat your baking pans with olive 0il. Spread the grated sweet potatoes evenly across baking pans and bake at 350 degrees until they just begin to brown. Stir often to make sure they cook evenly. This helps remove moisture and heightens their flavor. This may take as long as 30 minutes, depending on how much moisture is in the sweet potatoes.
Grate 10 cups of onions and bake them at 350 degrees as described above for the sweet potatoes.
While you are waiting on the sweet potatoes and onions, cook your lentils and rice (separately). You will need 2 cups of each, cooked.
Chop your cooking veggies. Zach uses broccoli. I usually used a mixture of broccoli, chard, and kale (stems and all). For this batch, I used a pound of sweet potato leaves and fresh herbs. Sauté them in a little olive oil until wilted all the way through. About 15 minutes.
Mix the ingredients together as follows:
- The cooked sweet potatoes and onions are placed in the mixing bowl and stirred together until well mixed.
- Add the veggies and mix them in, too.
- Add the 2 cups of cooked lentils and the 2 cups of cooked brown rice, and mix well.
- 1 tablespoon of salt, 1 teaspoon of black pepper, 2 cups flour, and 3-4 tablespoon of your favorite spice mix to flavor the patties. I used Ras el Hanout, a North African spice blend, but you could easily add an Italian, Mexican, or Indian blend and get an excellent flavor from this mixture.
- Stir everything until well mixed. At this point, I mix with my hands.
- Form into patties. I used my biscuit cutter to make the patties uniform. Then, place them on a baking sheet.
- Cook the patties at 350 degrees for 5 minutes on each side. Again, you are removing moisture.
- Let them cool, then place them in freezer containers separated by a cut piece of freezer or wax paper.
Cooking Instructions ~
To cook, just place a tablespoon or two of olive oil in a cast iron skillet and let it get hot. Place the patties in the skillet and cook until they are thawed and to the desired crispness on each side. Serve on rolls with your favorite condiments.
If, like me, you do not eat bread, simply use the veggie burger as the base of your meal. Top with condiment and some of your ferments. Stack it up as high as you like!
I’ve tried this recipe twice and had nice results each time. If you give it a go, would you please leave me a comment or send an email letting me know how it went? I would eventually like to say this is a tested recipe. Thanks!
PS: Get your September Seasonal Living Guide when you sign up for our newsletter at this link!
This month’s guide gives you all you need to know to grow 3 winter crops, even in cold climates.