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Sweet Potato Cakes and Tomato Salad
Source: dLife

Seasoned potato cakes with a tomato salad in a creamy dressing.

Rating:
Prep Time: 25 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 603.9
Total Carbs 96.6 g
Dietary Fiber 17.7 g
Sugars 8.1 g
Total Fat 18.5 g
Saturated Fat 4.7 g
Unsaturated Fat 2.9 g
Potassium 660.8 mg
Protein 19.2 g
Sodium 566.3 mg
Dietary Exchanges
3 Fat , 4 Vegetables , 4 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Sweet Potato Cakes
1 each  large russet potatoes
1 each  sweet potatoes
1 each  olive oil cooking spray
2 piece  raw bacon slices
1 cup  Oats, rolled, baked value
2 tbsp  chopped parsley
1 pinch  black pepper

Tomato Salad
1 pinch  black pepper
3 each  fresh plum tomatoes
1 each  medium garlic cloves
2 tsp  light olive oil
11 1/2 oz  fresh baby spinach

Dressing
1 tbsp  fat free mayonnaise
1 tbsp  low fat, low carb key lime yogurt
2 tsp  fresh chives
1 tbsp  fresh basil
Directions
Tomato Salad
  1. Preheat oven to 400 degree F. Place the tomatoes (cut side up) on a baking tray and smear the cut side of the tomatoes with the garlic. Drizzle the oil on top as well, season with black pepper, and bake for 30 minutes, or until soft.
Sweet Potato Cakes
  1. While salad is baking, cook the potatoes in boiling water in a large saucepan for roughly 10 minutes, or until they are soft.
  2. Next, spray a nonstick frying pan with olive oil and cook the bacon over medium heat until browned. Also, process the oats in a blender or food processor until the oats resemble coarse breadcrumbs.
  3. After draining the potatoes, mash them, and then add the bacon, oats, and parsley and season with the pepper. After the mix is cool enough to handle, shape the potato mixture into four patties.
  4. Over medium heat, reheat the frying pan and spray it with olive oil. Then, cook the sweet potato cakes for 2-3 minutes on each side, or until they have browned.
  5. To make the mayonnaise dressing, combine all the ingredients in a bowl and mix well to combine.
  6. When all things have finished cooking and you are ready to serve, place two sweet potato cakes on each plate and top them with a few spinach leaves, three tomato halves, and a dollop of mayonnaise.

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