This weekend was a doozy. My husband and I both took on large house projects, while taking care of the kids. He built a raised bed in the back, while I painted the 14 large cabinets in our master bath. After our home flooded in Hurricane Harvey several years ago, we changed the color of our trim from almond to an updated bright white. Little did I consider, we would have to paint the woodwork in the rest of the house. I’ve been putting off this monster project for years, and now it’s time to pay the piper. I am so in love with all the storage space in our bathroom, but man, painting cabinets is one of my least favorite house repairs we’ve done so far. Maybe not quite as bad as having to texture the walls, but close.

The recipe this week is short and sweet. It’s a go to for me when I don’t have anything particularly exciting planned for dinner and want to shake things up. I almost always have a few lonely sweet potatoes lying around, and this is a great way to spruce them up. We paired them with a leftover honey mustard dipping sauce, and they were a crispy, perfect addition to lunch today. They are full of protein from the egg, and bursting with nutrient-rich sweet potatoes.

My toddler loves to eat any vegetable if it’s frittered. I don’t endorse “sneaking” in vegetables. I’m always open about what’s in things, otherwise, how will she learn to like them? But I do endorse serving vegetables in new, interesting, more toddler friendly ways. She loves these, because they are hand held and usually come with something to dip them into. She is a condiment lover, like her mama. They are also delicious, if I do say so myself.

My husband was a big fan, and he said they could easily take the place of cornbread, to be eaten alongside soups or chili. He ate the entire plate I made today, slathered in butter. It always feels nice when he obviously really likes something.

I fried them in coconut oil, but you could easily use another high heat oil. I like coconut oil for this, because I find the sweetness pairs with sweet potato nicely. I think this is why it reminded my husband of cornbread.

If you don’t have rosemary, any herb will do. I would try thyme or basil in these.

Sweet Potato Fritters

Ingredients

2 Tablespoons coconut oil (for frying)

1 cup peeled, shredded potato

2 eggs

1/4 cup gluten free flour blend

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried rosemary

1/4 teaspoon chili powder

1/4 teaspoon salt

pinch of black pepper

Instructions

1. Melt coconut oil in large, heavy bottom skillet over medium heat.
2. Mix rest of ingredients in medium bowl.
3. Drop by heaping tablespoon onto skillet. Cook until lightly browned on one side (1-2 minutes).
4. Flip and smash down into patty shape. Continue cooking until lightly browned.
5. Serve warm.