Sweet Potato Crab Cakes

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Company coming? Need a dish to impress everyone? (Shhhhhh…..they don’t have to know it’s secretly good for them!) These Crab Cakes are a great way to utilize leftover sweet potato mash into a tasty appetizer or entree, they’re that good. Sweet Potatoes are a perfect superfood because they are packed full of fiber, vitamins, and minerals. They're also high in antioxidants which fight free radical damage and chronic disease! How perfect.

Here’s What You’ll Need

• Sweet Potato Mash - 1/2 Cup

  • I do this by boiling them, mashing and mixing in a bit of coconut cream and garlic powder with a hand mixer. I personally like to leave them a little lumpy which is perfect to then re-use on this recipe.

• Crab - 12oz

  • Use real crab, preferably King Crab

• Cassava Flour - 1/4 Cup

• Green Onion - Two Stalks Cut

• Roasted Garlic - 1 TBSP

• Capers - 2 TBSP

• Salt - 1/4 tsp

Mix all of these together in a large bowl, I get in there with my hands to make sure everything is nice and combined. Then I pan sear on medium low for a few minutes with a little olive oil until each side is nice and golden. Oh remember my Not So Nutty Pesto? Mix a little bit more lemon juice into it and you’ve got a plate lickin’ dippin’ sauce.

Enjoy!