I was excited to see another savory sweet potato cake recipe I could try in the new Run Fast. Cook Fast. Eat Slow. One of my favorite recipes from the original was the wild salmon sweet potato cakes.
The cakes were nutritious and a great protein topper for a salad that kept me filled up for hours. Something that a big salad alone just won’t do. They also freeze really well, so I could make a batch and have an easy lunch throughout the week.
How did the new recipe stack up?
I wasn’t planning on posting, or even finding, two back pocket recipes so soon, but this recipe is so good and so easy that we’ve made it twice within a week. I’m struggling to think of anything beyond a slightly soggy bowl of Cinnamon Toast Crunch or a steaming bowl of 69-cent high-sodium ramen that is as easy or as quick to get on the table for a week night dinner.
Pasta and beans is not something we traditionally throw together here in America often, but you will see it all the time in Sicily. It really did remind me of sitting on the family’s farm (Michelle’s father immigrated from Sicily) and eating the bowl of pasta and green cauliflower they served for lunch. That’s still a taste memory that I can call up almost at will. Never mind the great pizza we had in Rome or the fish by the coast, it’s that bowl of pasta that something still sticks in my mind (and taste buds).
One other thing occurred to both of us as we each polished off seconds for the second time in a week. These also taste like adult Spaghetti O’s. In a very good and elegant way. There’s something about that rich tomato paste sauce, oil and pasta that must have been hard-wired into our brains as latch-key children of the 80s.