Ingredients

The following ingredients have 4 Servings
  • 1 cup sweet potato (cooked and mashed)
  • salt and pepper
  • 1 cup gluten free flour (I used chick pea. All purpose flour will work too.)
  • 1/2 tsp chopped fresh rosemary (or a pinch of dried)
  • 1 Tbsp melted butter
  • 1 recipe Creamy Sherried Caramelized Onions

Instruction

  • Pierce your sweet potato several times and microwave on high until tender. Mine took about 8 minutes. When cool enough to handle scoop out 1 cup and mash it. Reserve any remainder for another use.
  • Add flour, rosemary and butter. Combine to make a soft dough.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Using a teaspoon scoop out a tsp full and form it into a ball in your hands. Pat down slightly to make a round patty. Place on the baking sheet so they are not touching.
  • Make a slight indentation in the center of the patty to create a bit of a hollow to help hold your eventual topping.
  • Bake for 12 - 15 minutes.
  • When cool top with Creamy Sherried Onion topping. You can serve the warm or room temperature.