Saturday, August 20, 2011

A sweet side turned savory

Beautiful, mild weather today and it was perfect for grilling filet mignon for dinner.  I'm still on a sweet potato kick so I made some cakes to accompany the steak.

This was the view as they were cooking. 

Sweet potato cakes

2 sweet potatoes, shredded
2 eggs, beaten
1/4 cup flour
1/8 tsp cayenne
1/8 tsp oregano
1/8 tsp fresh ground pepper
1/8 tsp salt

Mix beaten eggs into the shredded sweet potatoes.  Add in flour and spices and mix by hand.  Cook in hot pan with olive oil.  Each cake is 1/4 cup - 1/3 cup.  Place in pan and lightly flatten with a pancake turner.  Grill until golden brown on both sides.