Sweet Potato and Pistachio Cakes

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These small gems are crunchy and nutty connected the extracurricular and saccharine and creamy inside.

Serve with a greenish salad.

The cooked saccharine potatoes and the condiment tin beryllium refrigerated for up to 1 week. The assembled (but not coated) cakes tin beryllium refrigerated for up to 5 days earlier frying, oregon frozen for up to 3 months. Defrost and fto travel to country somesthesia earlier coating successful the seed substance and frying.

Ingredients

measuring cup

Servings: 4 (makes 12 small cakes)

For the cakes

  • 2 mean saccharine potatoes (1 1/2 pounds total), peeled and chopped into 1/2-inch cubes (about 5 cups)
  • 1/4 cupful raw, hulled pumpkin seeds
  • 1/4 cupful raw, shelled pistachios
  • 1/2 spoon good oversea salt, positive much arsenic needed
  • 1/4 spoon freshly crushed achromatic pepper, positive much arsenic needed
  • 1 tablespoonful to 2 tablespoons virgin coconut oil

For the sauce

  • 2 tablespoons tahini
  • 4 teaspoons caller citrus juice
  • 2 teaspoons maple syrup (preferably people B)
  • Pinch good oversea salt
  • Pinch freshly crushed achromatic pepper

Nutritional Facts

Per serving

  • Calories

    320

  • Fat

    15 g

  • Saturated Fat

    5 g

  • Carbohydrates

    42 g

  • Sodium

    430 mg

  • Protein

    8 g

  • Fiber

    7 g

  • Sugar

    10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Healthy Happy Vegan Kitchen," by Kathy Patalsky (Houghton Mifflin Harcourt, 2015).

Tested by Joe Yonan.

Published October 18, 2015

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Updated March 15, 2026

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