We had a few sweet potatoes that we’d cooked a week ago that were just sitting in the fridge. What should we do with them, I thought. And then I remembered Swapna’s cool idea–sweet potato cutlets!

the ingredients

• 2 sweet potatoes (wrap in foil and cook in the oven until soft. peel)
• 1 tsp garam masala
• 1 tsp chilli powder
• 2 TBSP coconut flour* (new secret ingredient. it’s absorptive. and doesn’t add flavor)
• a spoon of pesto or some fresh herbs
• 3 TBSP Panko breadcrumbs (regular is fine, too)
• salt to taste

♥ equipment needed: baking sheet

♣ the method

Peel the sweet potatoes and mash the insides in a bowl. Add chili powder, garam masala, coconut flour, salt, and pesto. Mix well. Form into nuggets or balls. Flatten and coat in panko bread crumbs.

Lay on a lightly oiled cookie sheet and bake at 450 for about 15 mins or until they are lightly browned and firm. Enjoy!

* Coconut flour, I discovered, is a really good thickener. Where do you get it? Whole Foods or any health food store, probably.