Chili Sweet Potato Pan-Fritters
Chili Sweet Potato Pan-Fritters
- 2 lb of Sweet Potato, skinned, cubed and boiled or roasted and mashed
- 1/2 cup toasted pecans pieces
- 1/2 cup chopped crispy bacon, reserve the fat
- 2 T mild-medium hot chilis, chopped, Poblano or Serano to taste
- 2 egg whites
- 1 T chopped fresh Sage
- 1T chopped Fresh italian parsley
- 1 T fresh orange zest
- sea salt to taste
- Combine all ingredients, form into golf ball sized portions. Heat bacon fat in nonstick pan to shimmering hot, add one ball at a time, gently press down to 1/2″ thickness. Don’t crowd the pan as they will steam and not crisp.
- Remove gently from pan onto paper towels, serve with some meat.
From Chef at Crossfit Breakaway
4 comments
Curious as to the nutritional quality of sweet potatoes compared to the 50 other varieties of potatoes out there…what makes them better than the rest?
And what is the difference between sweet potatoes and yams?
@Dianne – more vitamins, and more taste!
@Vaughn – “Real” yams are pretty uncommon in our half of the world and are tubers, while sweet potatoes are part of the morning glory family. A lot of lighter-colored sweet potatoes are marketed as yams. Don’t ask why!
Hi Alison: But what about the carbs of a potato that we’re all trying to avoid? I mean, I would love to eat sweet potato fries and have them be “good” for me!
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