Sweet Potato and Red Bell Pepper Burgers
1 16 oz can of yams or sweet potatoes
Salt and pepper
1 14 oz can chickpeas, drained
2 red bell peppers, seeded and cut into large chunks
2 cloves garlic, crushed
½ cup pitted black olives
2 tablespoons sesame seeds
1 tablespoon fresh cilantro, chopped
2 tablespoons flour
2 tablespoons olive oil
Place the sweet potatoes, chickpeas, red bell peppers, garlic, olives, sesame seeds, cilantro, and salt and pepper to taste, in a food processor.
Pulse until combined but still chunky
Shape into 6 equal-sized burger
Coat in the flour
Cover and chill for at least an hour
Heat a non-stick skillet and add the oil
Add the burgers, when the oil is hot
Cook for 5-6 minutes on each side
Serve on soft rolls with arugula, a slice of tomato and a tablespoon of hummus (store bought is fine)
Sweet Potato Gnocchi
2 cups mashed sweet potato
2 large eggs, lightly beaten
1 ½ cups grated Parmigiano-Reggiano, divided
Salt and Pepper
1 ¼ Cups all-purpose flour
2 tablespoons melted butter
1 Stir together sweet potato, eggs, 1 cup cheese, ¼ teaspoon each salt and pepper.
2 Add flour and stir to form a soft wet dough.
3 Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch thick) ropes.
4 Cut crosswise into 1-inch pieces.
5 Transfer to a floured parchment-lined baking sheet.
6 Cook gnocchi in 2 batches in a large pot of boiling salted water about (4 minutes).
7 Cut one in half to test for doneness.
8 Lift out of water with a slotted spoon and transfer to a serving bowl that has 2 tablespoons melted butter in the bottom.
9 Toss the cooked gnocchi with the melted butter and sprinkle with remaining cheese.