Courtesy of www.TheIronYou.com!
Sweet Potato Latkes:
1 ½ lb sweet potatoes (about 2 large)
2 scallions (or 1 medium onion), thinly sliced
2 large eggs, lightly beaten
½ cup almond meal
2 teaspoons fine grain sea salt
¼ teaspoon ground black pepper
1 lb ground organic turkey
2 tablespoons mustard
1 garlic clove, minced
1 scallion, thinly sliced
2 tablespoon almond flour
Salt and pepper to taste
1. Preheat oven to 400°F (200°C), coat two baking sheets with olive oil.
2. Grate sweet potatoes with a medium sized grater (or, if you have one, using the shredding blade of a food processor), so you get decent shreds of potatoes.
3. In a large bowl combine scallions and eggs. Add almond flour, salt and pepper and mix until incorporated. Add sweet potatoes, and toss until combined and evenly coated.
4. Drop ½ cup of potato mixture onto the baking sheet, and with the help of a spatula flatten and shape into large flat discs. Repeat to obtain 8 big latkes.
5. Bake in the oven for 30 minutes, flipping halfway through. I recommend to rotate the baking sheet a couple of times to get an even crispiness. The latkes are ready when they have a nice golden color and are bit burned around the edges.
While the latkes are baking, make the turkey patties.
1. In a large bowl using a fork gently combine ground turkey with cheese, scallion, almond flour, mustard and garlic. With dampened hands gently form 4 1-inch-thick patties.
2. Cook patties over medium-high heat on a grill pan (or a large frying pan) until cooked through, about 7 minutes per side.
3. To assemble burgers, spread each patty on a sweet potato latke, top with cranberry sauce, caramelized onions, fried sage and some gravy. Top with another latke, and you're done!
GLUTEN-FREE AND PALEO APPROVED!