These Gluten free sweet potato burgers are even better with pepper jack cheese and fresh tomato!

I made these last week but was in a hurry so I didn’t take any photos. They were so good I made them again!

 

 

This is really quick to put together as a lot of the ingredients can be prepped in advance.

In a bowl add cooked sweet potatoes

 

 

and mash them up.

 

 

Then toss in the grated raw sweet potatoes,

 

 

chopped parsley,

 

 

oats,

 

 

corn,

 

 

roasted red bell peppers,

 

 

dates,

 

 

cilantro,

 

 

salt,

 

 

red pepper,

 

 

and cumin. Mix all together and shape into burger patties.

 

 

place on a greased baking sheet and bake at 350 for 40 minutes or so. Part way through turn over when medium brown.

 

 

Serve with all your favorite condiments.

 

 

I am liking these gluten free rolls made by LivWell made with tapioca starch, rice flour and potato starch. They taste pretty good too. 

 

 

A couples slices of pepper jack cheese and a slice of tomato will be just about right.

 

 

Wait, a little ketchup too! 

 

 

Now we’ve got a sandwich!

 

Sweet Potato burgers

ingredients

• 2 cups cooked mashed sweet potatoes
• 1 cup grated sweet potato
• 1 cup oats
• 3/4 cup cooked corn
• 3/4 cup chopped parsley
• 1/2 cup chopped cilantro
• 1/2 cup chopped roasted red peppers
• 1/4 cup chopped dates
• 1 tablespoon chopped garlic
• cumin, red pepper and salt to taste

In a bowl mix everything together.  If it's too soupy add a little more oats. Shape into burgers. place on a greased baking sheet and bake at 350 for 40 minutes or until medium brown. Turn over partway through.
Serve with your favorite condiments.

 

We got to meet 9 fat wiggly Poodle Anatolian Shepard great Pyrenees puppies. 

You may remember just last year Allison Krauss, the Anatolian Shepard /great Pyrenees was a fuzzy white puppy herself and now she’s a teenage mother. James Taylor  the long legged black poodle is now a young dad. James works hard to provide for his young family. Or something like that. Well maybe more like he gets told to stop being so hyper and gets taken for walks to use up some of his extra energy. In any case he didn’t make it into any of the puppy photos.

 

 

Allison likes visitors because she gets biscuits. 

 

 

The curious puppies came out to meet us first.

 

 

Allison kept an eye on us.

 

 

Then there were so many puppies excited to see us they were too hard to count and they all were black except for a few with white bits here and there.

 

 

 

aww.

 

 

Look at those huge puppy paws!

 

Fresh guacamole with chips made from corn tortillas.

 

 

All you need is a handful of fresh cilantro,

 

 

some ripe avocados,

 

 

peeled

 

 

and mashed,

 

 

You need that cilantro chopped

 

 

and mixed into the mashed avocado.

 

 

If you’re a wimp and afraid of spending the whole afternoon crying just cut a few onion slices.

 

 

Mince them up and add to the avocado and cilantro.

 

 

Add lemon juice in the neighborhood of a 1/4 cup plus or minus.

 

 

season with salt and cumin to your liking.

 

 

Garnish with cherry tomatoes.

 

 

For the chips, cut 6” corn tortillas

 

 

into pieces.

 

 

heat some oil in a pan and fry them until lightly golden. I found I liked the strips better, they were easier to turn.

Oh, and don’t touch the hot spatula that was just in the hot oil! You can burn your finger that way. Just thought I’d mention that.

 

 

Serve warm, they’re very munchable.

 

Guacamole

Ingredients

a handful of cilantro chopped

2-3 ripe avocados

a few slices of red onion

lemon juice, salt, and cumin to taste

Cherry tomatoes for garnish

 

Peel and mash avocados. Add chopped cilantro, lemon juice, salt an cumin. Mix together and see if you like the taste. If not add more of something and taste again.

 

Tortilla chips

ingredients

6” corn tortillas

oil for frying

 

Cut tortillas in pieces. Heat oil until is just starts to have a tiny bit of smoke coming off the top. drop in tortilla pieces. stir to separate pieces. until starting to brown. Remove and drain on paper towels. Eat warm with fresh guacamole.