Coconut Mashed Sweet Potatoes & SWEET POTATO AND CHICKPEA CAKES

Coconut Mashed Sweet Potatoes


5 to 6 sweet potatoes (about 3 1/2 pounds), peeled and chopped roughly 
3/4 cup coconut milk, full fatSalt and pepper, to taste1 tablespoon maple syrup (optional; add if you like your mashed sweet potatoes to be sweeter)1 teaspoon ginger, grated

1. Bring a large pot of salted water to boil. Add the sweet potatoes and boil for 20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and transfer them back to the pot, or another large, flat-bottomed container. Add 1/2 cup of the coconut milk, salt (about 1/2 teaspoon) and pepper. Mash the potatoes until they're tender, adding more coconut milk as needed until they've reached a desired consistency. Stir in the maple syrup and ginger, if using. Potatoes will keep, refrigerated, for up to four days.

Sweet Potato and Chickpea Cakes

Serves 6

1 1/4 cups leftover sweet potato mash
1 1/2 cups chickpeas, cooked
2 tablespoons chickpea flour (or all-purpose flour)
1/3 to 1/2 cups bread crumbs (panko or regular)
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/4 cup scallions, white and green parts, chopped
Salt to taste
Pepper to taste
Olive oil, for frying

1. Add all ingredients (but start with with 1/3 cup of the bread crumbs) to a food processor and pulse until the mixture is evenly incorporated and the chickpeas are broken down, but still have texture. Add more bread crumbs if the mixture is so moist that you won't be able to shape it into cakes.
2. Shape the mixture into 6 cakes. Heat a tablespoon of oil in a large skillet and allow it to get hot. Place the chickpea cakes in the skillet and cook for about five minutes per side, or until each side is golden brown. Serve hot.