Recipe: Sweet Potato and Red Pepper Fritters with Greek Garlic Aioli
While apples and pumpkins may be all the rage right now, let’s not forget about another plentiful fall crop: sweet potatoes. These powerhouse vegetables are loaded with Vitamin A and fiber and have a multitude of uses, so sweet potato recipes should be on your radar. Thanks to their starchy, easy-to-work-with texture, sweet potatoes can be turned into fritters that make for a satisfying dinner.
If you don’t have oat flour on hand, grind 3/4 cup rolled oats in a food processor or blender until they reach a flour-like consistency. Once the flour is formed, measure again to be sure you have 1/2 cup of the flour.
The Greek yogurt aioli is optional, but the sourness of the yogurt nicely balances out the sweet flavors of the potatoes and red pepper. The patties can also be turned into burgers if you make them large enough. Add a whole grain bun and you’re all set for a fall cookout.
Makes about 12 fritters
1 large sweet potato
1/2 red bell pepper
1/2 cup oat flour
1 tsp Italian spice blend
1 clove minced garlic
1 individual-sized container of non-fat plain Greek yogurt
1 bunch cilantro
Pierce the sweet potato with a fork and microwave for five minutes, or until soft. While the sweet potato is cooking, food process or blend the red pepper until it forms small pieces. Do not over blend, or it will become liquid. Once the sweet potato is done, scoop the insides into a bowl and mash it. Add the diced pepper, oat flour, and Italian seasoning. Mix well.
Turn the stove to medium heat and coat a pan with non-stick spray. Scoop out tablespoon- or palm-sized amounts of the fritter mixture (depending on how large you want them) and flatten into patties. Cook the patties for about five minutes on each side, or until browned.
To make the Greek yogurt sauce, combine the Greek yogurt, minced garlic, and juice from half the lime. Mince your desired amount of cilantro and stir into the mixture. Serve with the fritters.