John’s creative recipe contrasts potato sweetness with a tangy chutney for a flavorful meal. Pair it with a side salad or serving of beans and this meal is perfect for breakfast or anytime you want a smaller meal.

Sweet Potato Cakes

Boil sweet potatoes until fork tender (roughly 40 minutes). Place potatoes in a bowl and add the remaining ingredients. Blend using an immersive blender until firm enough for dollops (be careful not to over-blend). Add almond flour and stir. The potato mixture should be moist but firm enough for dollops. If not, add more flour until the desired consistency is achieved. Then, drop dollops into a pre-heated air fryer. Do not smash. Air fry for 30 minutes or until firm enough to easily remove from the pan.

Ingredients

•  4 sweet potatoes
• 4 cloves garlic
• 1 tbsp dried or chopped parsley
• 1 tsp salt & 1 tsp pepper (or to taste)
• 1/2 cup almond flour (or flour of choice)

Tomato Chutney

Puree ingredients together using a chopper or immersive blender to desired consistency.

Ingredients

• 1/2 medium onion (white or yellow)
• 1/2 medium tomato
• 1/2 green bell pepper
• 2 tsp Frank’s hot sauce (or to taste)
• 2 cloves garlic

Spoon the chutney over the potatoes and enjoy!