Like most families with young kids, we are busy, especially in the mornings. I try to prep nutritious and delicious foods for a quick grab and go breakfast items. These sweet potato sausage patties provide solid nutrition in a delicious, hand-held patty that the whole family will enjoy. Sweet potatoes are packed with vitamin A, C and manganese, which have anti cancer properties and may promote immune function, gut health, brain and eye health, as well. Beats that bowl of cereal or store-bought granola bar! Give these sweet potato sausage patties a try.
Another thing I like about this recipe is that the ingredients last a long time. The sausage can be kept in the freezer, while the sweet potatoes, garlic, shallots and even the parsley will keep, so this is something you can make for the family when you are almost ready to hit the grocery store again.
Rough chop the vegetables and pulse in the food processor. Transfer to a frying pan and cook the vegetables, until they are soft. Let them cool, and add the sausage mixture and sweet potato mixture to a bowl. Combine them with a spoon or your hands, I prefer to use my hands. Make them into 12-15 balls, and smash them down into patties. Fry them in heated olive oil in your frying pan for about 3-4 minutes on each side.
You can eat these plain, or add your favorite dressing. I used the rest of my French Herb Vinaigrette to dress these beauties!
Sweet Potato Sausage Patties
- 1 Mixing bowl
- 1 Frying Pan
- 1 food processor or box grater
- 1 Lb breakfast sausage
- 2 Medium sweet potatoes chopped in food processor or grater
- 1 shallot
- 2 Tbsp parsley chopped
- 4 Small garlic cloves
- olive oil for frying
- Rough chop your sweet potatoes, peel your garlic and shallot, and add your parsley to the food processor so it is grated or chopped. Transfer mixture to a sprayed frying pan and cook until the sweet potato is tender. Let the mixture cool slightly. Add sweet potato mixture to a bowl with the sausage, and mix together with your spoon or your hands until well combined. Heat oil in the frying pan on medium to low heat. While the oil heats, make the mixture into 12-15 balls, and smash them down into patties. Fry in the oil for about 3-4 minutes per side and remove from pan. Keep doing this until all of your patties are cooked. These are great on the day of, or can be frozen for future meals. I usually eat these with a fried egg or drizzled with a dressing or sauce of your choice!