Gluten-Free Sweet Potato Cakes with Spiced Pecans and Apple Butter
I can't decide what category these sweet potato cakes belong in. They'd make a great appetizer. They'd be perfect as a Thanksgiving side dish. They'd be a perfect sweet snack or dessert. I'd even rock them for breakfast. So, let's note label them. NOTE: The recipe makes 6 sweet potato cakes. The serving size depends on how you're serving them. If the sweet potato cakes are an appetizer, I would say 1 cake equals 1 servings. However, if they're a side dish or breakfast, I'd probably eat 2-3.
Ingredients
- 2 tablespoons canola oil
- 1 large sweet potato
- 2 tablespoons raw honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup almond flour
- 3/4 cup chopped pecans
- 1 teaspoon honey
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon kosher salt
- 1 teaspoon butter
- Apple butter for garnish
Instructions
- Heat the oven to 400° F. Pierce sweet potato several times with the tines of a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Let the sweet potato cool then peel and mash.
- Mix the honey, cinnamon, salt, nutmeg and almond flour into the mashed sweet potatoes. Form small patties with the sweet potato mixture. I grabbed handfuls that were just larger than a golf ball, rolled them into a tight ball and then flattened them.
- Heat the canola oil in a large skillet over medium high heat. Add the sweet potato cakes to the skillet and cook for 2 minutes or until golden brown on the bottom. Flip and cook for an additional 1-2 minutes on the other side. Remove sweet potato cakes to drain on a paper-towel lined plate.
- Mix the pecans, honey, cayenne pepper and salt in a small bowl. Melt the butter in a small skillet. Add the pecan mixture and cook over medium heat for 4-5 minutes or until toasted. Set aside.
- Top each sweet potato cake with tablespoon of apple butter and a handful of spiced pecans. Serve warm.