Sweet potato and oat cakes with blue cheese and sage from Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living Well (page 90) by Maria Speck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • urmami on October 24, 2016

    Great texture, thought a bit hard to shape/cook. Per the author's advice, I left out the nuts, and don't regret it. I almost left out the dried fruit, but decided to go ahead and add dried cranberries at the last minute, and am so glad I did - they really need the little burst of sweetness. Minus 1 star because I'm a lazy fuck and these are a tad high maintenance in that they require a little stove work to be good as leftovers: namely, over medium heat in a bit of butter. Made that way, they're so great for breakfast with a fried egg, preferably refried in the same pan in which you just cooked the egg. Best of all, this recipe is an all-purpose formula for other combinations. I can see taking it in a more Mediterranean direction with cumin, dried spearmint, feta, and chopped dried apricots; or Spanish with smoked paprika, manchego, and golden raisins...you get the idea. Really glad to have this on my oats playlist forever.

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