Spring has sprung in Colorado, but in case you think that means we are covered in flowers and birdies, think again. What spring in Colorado really means is that we’ve gotten more snow in the past 2 weeks than anything we got this winter combined. It snowed a foot on Monday, another 6 inches yesterday, and it was 16 degrees when I woke up this morning. What the F.
So last night, I decided to make rabbit stew using the rabbit that I ordered from US Wellness Meats. I modified this recipe to make it Whole30 friendly (i.e. used chicken bone broth instead of wine, with just a little splash of wine at the very beginning), and it was frickin delicious. But I also wanted to make something to serve it over, and sweet potatoes seemed like a pretty awesome it’s-so-crappy-outside-my-dog-barely-wants-to-go-out-there kind of food. (Also, that’s a lie, Luna loves the snow. Loves it. It would be adorable if it weren’t so cold.)
But when it comes to sweet potatoes, lately I’ve lost that lovin feelin. I used to absolutely crave them, in all forms, and then one day it’s like a switch just flipped and all of a sudden there is just nothing appetizing about sweet potatoes for me at all. Which is kind of a problem, since sweet potatoes are one of the big redeeming factors of eating Paleo, and almost a necessity of Whole30. So I tried to stick it out and still pack sweet potatoes for lunch. But it was not a fun experience. Until last night, that is, when I had an epiphany.
A deep fried, cinnamon-ey epiphany.
These fritters are ridiculously easy to make, and they were so amazingly delicious that I even made another batch and stuck it in the fridge overnight so they would be ready to cook for breakfast, too. You can make them bite sized, like I did, or you can make them more like a burger patty and eat them topped with a fried egg and some bacon. Mmm bacon.
Whole30 Cinnamon Sweet Potato Fritters
Total time: 20 minutes
Serves: 2 generously, 4 as a side
- 1 large sweet potato, peeled
- 2 egg whites (substitute 2 tablespoons melted coconut oil if you want to make this egg-free)
- 1/4 cup finely shredded coconut, unsweetened
- 1 tablespoon cinnamon
- 2 teaspoons salt
- 1/4 cup fat – we used tallow but you could use coconut oil or ghee
- Shred the peeled sweet potato with a cheese grater or food processor.
- (Optional step but it helps hold the sweet potato together: Heat up a small pan and add the shredded sweet potato with about 3 tablespoons of water. Allow the water to cook off, and then transfer the now-slightly-mushy sweet potato into a bowl and let cool for about 5 minutes.)
- In a bowl, use a fork to gently combine the shredded sweet potato and egg whites until egg is evenly distributed.
- Add the coconut, cinnamon, and salt, and gently combine with a fork or your hands.
- Begin to heat the fat over medium/high heat in a small pan. You want the fat to be at least 1/2″ deep, so if you have to use a large pan you will need more fat.
- While the fat is heating, use your hands to create small patties with the sweet potato mixture. I made mine about the size of a pepperoni, but you can make them whatever size you want. Place them on a plate.
- Test that the fat is ready by dropping a tiny bit of sweet potato in the pan. If it sputters, the fat is hot enough. If not, wait another minute and re-test.
- Carefully add your patties to the fat. Allow to cook until the bottom side is golden brown, about 3-4 minutes.
- Carefully flip the patties and fry for another 3-4 minutes on the other side.
- Remove from pan with tongs or a slotted spoon, and place on a paper towel.
- Repeat as necessary. You will likely have to make 3 or 4 batches, and pay attention to the fact that the fat will continue to get hotter throughout the process so you may need to adjust the cooking time.
- Serve immediately!