In honor of the first days of September, I give you a simple side that you are going to want to have at every meal this Fall. This is slightly different than my Sweet Potato and Quinoa Pattie recipe as that was a little lighter and more for summer. This recipe incorporates a little cinnamon (optional) to bring that feel of Fall.

Before I get to the recipe, I have to say that Fall is my favorite season and I’m so excited for it to begin at the end of September. Maybe because it’s football season, maybe because there’s a nice sunny breeze outside and I can run without sweating so much or maybe because Thanksgiving takes place in the Fall, but this season just makes me feel at home. Even though its towards the end of the year, when September hits, it just makes me feel like I am making a fresh start.

Cinnamon Spiked Sweet Potato Patties – makes 10 palm sized patties
3 medium sized sweet potatoes = 4.5 cups of shredded sweet potatoes
1 cup chopped white onion
2 eggs whisked
1 clove garlic 
1 tablespoon pepper
2 tablespoons of cinnamon
3/4 cups GF all purpose flour

Chop your onion and sauté in a pan on medium heat with minced garlic.

While that’s simmering, skin your sweet potatoes and shred using a cheese grater. Add to a mixing bowl.

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Once your onions are almost brown, remove and combine with sweet potatoes. Mix in and combine the rest of your ingredients.

Heat a new pan on medium heat with a couple tablespoons of olive oil (or coconut oil).

Form palm sized patties in your hands and drop into pan. Cook for 2-3 minutes of each side.

Once you remove from the pan, add a tiny more cinnamon on top if you want a little more kick!

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Enjoy at your next BBQ, tailgate, Sunday or Thanksgiving dinner!!