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!|
2 large sweet potatoes (baked at 350 degrees F in foil for 45 minutes & then peeled and mashed*)
2 parsnips (peeled and chopped)
1/2 tsp salt
1/2 tsp ground cinnamon
~5 TBSP olive oil