Fodmap Sweet Potato & Parsnip Cakes

I have always loved sweet potatoes.  We often try to eat low-FODMAP foods because both my husband and I have happier GI tracts when we do. I had some parsnips that I needed to use and thought I would try out some Fodmap Friendly Sweet Potato & Parsnip cakes to accompany my balsamic herb-encrusted salmon and really enjoyed what came together. I know that olive oil has a high smoke point (around 405 degrees F) but on medium heat I was seeing a bit of smoke coming from the oil, so I just turned the heat down a number (from 6 to 5 on my stovetop) and didn't have as much burning the second time around. 

Sweet potato & parsnip cakes make a great side dish!

Ingredients: 

2 large sweet potatoes (baked at 350 degrees F in foil for 45 minutes & then peeled and mashed*) 

2 parsnips (peeled and chopped) 

1 egg

1/2 tsp salt

1/2 tsp ground cinnamon

~5 TBSP olive oil

*A hint to making this a great side-dish is to squeeze out the excess fluid after mashing the sweet potatoes. I didn't have a cheesecloth at the house but I imagine that would have worked a lot better than the good ole' wooden spoon mash and drain. 

Mash your cooked sweet potatoes and sauté your parsnips

After the sweet potatoes have been mashed, drain excess fluid from sweet potatoes. 

Then, heat up a TBSP of olive oil and sauté the parsnips for approximately 2 minutes, then flip them over and sauté for an additional 2 minutes (4 minutes total)

Remove parsnips from pan and mix into mashed sweet potatoes.

Add egg, salt, and ground cinnamon to the sweet potato & parsnip mixture and stir.

Heat up remaining olive oil on medium heat and place 1/2 cup of sweet potato & parsnip mixture into pan. You can fit 3-4 cakes per pan, depending on the size.

Fry cakes for 3 1/2 minutes per side. I recommend using a fish fry spatula to flip them (it's what I had on hand)

Dry excess oil off of cakes after cooking on a paper towel & ENJOY! 

**You can make a FODMAP friendly sauce for the cakes using lactose-free plain yogurt & ONLY THE TOPS of the green onions**

Cook your sweet potato cakes in olive oil for 3 1/2 minutes on each side.