Crispy Sweet Potato Cakes with Roasted Garlic Sauce
2 Large Sweet Potato's, Peeled and cubed
2 Whole heads of Garlic, Tops sliced off
1 Large Tbsp of Coconut Oil
3 Sprigs of Fresh Thyme
2 Tbsp fresh Parsley
1 tsp minced Chives
1/4 Cup Mayonnaise
Juice of half a lemon
salt & pepper
In an oven proof dish or cast iron pan add your cubed potatos, thyme, garlic (cut side face down) and season with salt and pepper. Turn heat on high and pre-heat oven to 375F
Add 1 tablespoon of coconut oil. It comes hardened but when added to the heat it will melt. Toss potato's in pan to get cooking process started then pop on the oven once it is pre-heated. Allow potato's and garlic to roast until fork tender and garlic is soft and carmelized.
Once potato's are ready allow to cool a bit and add the following to a large mixing bowl: Cooked Sweet Potatos, Squeeze the garlic from 1 of the 2 heads, Parley, Chives.
Mash well with your potato masher and set aside.
To prepare the garlic sauce combine the mayo, the garlic from the second roasted head and lemon juice. Season with salt and pepper to taste.
Form patties from the sweet potato mixture and fry lightly in a lightly greased (I used coconut oil again) frying pan. You just want a light crispy edge to these.
Serve with your Roasted Garlic Sauce!!