Inside-Out Sweet Potato Pie Fritters

There has been a lot of conflict at the dinner table lately. Anthony and I want the kids to eat; they simply don't want to. We are at an impasse. I try not to cry in frustration as they squirm as far away from their plates as possible, fall off the bench, giggle uncontrollably, make up nonsensical words, giggle again, laugh harder when we threaten and cajole.... It goes on and on and on.  I am trying to remember what Elder Dallin H. Oaks said in his "Good, Better, Best" talk: "What your children really want for dinner is you."  Me not screaming is what I assume he means.  So let's just minimize the conflict and have enjoyable family time, for goodness sake. Enough with the toddler rebellion! Bring on the pie for dinner!

Yes, these inside-out sweet potato pie fritters were actually eaten with gusto. Sawyer and Abiline usually like when I make the sweet potato pie from the Clean Foods cookbook, but the other night I did not have time to bake a pie before dinner, so I made these cheater patties on the quick and had an instant hit side-dish. Three cheers for a few moments of peace at the dinner table!

1 large sweet potato
1/2 cup rolled oats
1/4 tsp.  + 1/8 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. vanilla
1 Tbsp. maple syrup
pinch of salt
1/2 cup pumpkin seeds
1 Tbsp. coconut oil
*This made about six, three inch patties. You may want to the double the recipe if you want leftovers.

1. Cook the sweet potato until very tender in preheated 400 degree oven (takes 45-60 mins, usually, for me.) Let cool and peel off the skin.
2. Place the pumpkin seeds and 1/8 tsp. cinnamon in your food processor and pulse to form a crumbly meal.  Spread the seed crumbs onto a large plate.
3.  Clean out your food processor and then add the sweet potato, oats, 1/4 tsp. cinnamon, nutmeg, vanilla, maple syrup, and salt. Puree until smooth.
4. Melt the coconut oil in a frying pan over medium heat. Scoop out large spoonfuls of the sweet potato mixture, roll them in the pumpkin seed crumbs to coat (this may be a bit messy), and place in the skillet. Fry for 2-4 minutes on each side, just until the seeds are a bit toasty. Let cool for a few minutes before serving.

This recipe is linked to Slightly Indulgent Tuesday, Allergy-Free Wednesday, Whole Foods Wednesday, Wellness Weekend and Healthy Vegan Friday.

This is the face of my best eater by far. If only everyone were so content eating the same thing day in and day out...