Ultima Sweet Potato Cakes

These are perfect on their own, maybe with a dollop of thick yogurt and a lick of leftover cranberry sauce. Or you can serve these savory cakes as part of a main course. Serves 2

1 cup leftover roasted sweet potato, mashed 1 tablespoon orange paste, optional (see below) Scallions and herbs as needed ½ cup breadcrumbs 1 egg Seasoning to taste Oil to fry

Mix sweet potato, orange paste (optional), chopped scallions, herbs, breadcrumbs, and eggs. Add seasoning to taste. Divide into four parts and shape each part into a patty. Heat oil in a frying pan and shallow-fry the patties until crisp on the outside, turning once, about 2 minutes each side.

ORANGE PASTE

Save up your orange peels from juicing as you will want a stash of this orange paste at the ready. Easy to make, a tablespoon of orange paste livens up cake batter, oats granola, butternut squash mash, pumpkin pie filling, spicy beef chili, cranberry sauce to name a few things. We use it in our Orange Peel Polenta Cake and it also deepens the flavor of our savory Ultima Sweet Potato Cakes. Makes about 1 cup

2 cups coarsely chopped orange peels (pith included) 1 tablespoon raw cane sugar

Preheat oven to 400°F. Toss orange peels with sugar and spread out evenly on a baking sheet. Bake for about 30 minutes, or until the peels are softened. Purée in a blender. Store in an airtight container. It keeps for a week in the fridge.