French Quarter Sweet Potato Cake #SP5
Official Contest Entry: Simply Potatoes 5Fix. Bourbon street has nothing on this...sweet and savory with andouille sausage, sauteed shrimp, tangy green tomato all sitting on a sweet potato cake! Great as an appetizer, side dish, or made larger for a main dish...with this mix of flavors you'll make everyone's tastebuds happy!
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INGREDIENTS
Nutrition- 1 1⁄2tablespoons salted butter
- 1(24 ounce) bag Simply Potatoes Mashed Sweet Potatoes
- 1lb tail-on medium raw shrimp
- 1(12 ounce) package andouille sausages
- 2
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DIRECTIONS
- Heat non-stick sautee pan over medium heat. Cut andouille sausage on the bias. When the pan is hot, add sausage and cook until edges are golden brown (about 4-5 minutes). Set aside.
- Slice green tomatoes into 1/2 inch slices. In the same pan, turn up the heat to medium-high and heat 1/2 tablespoon of butter making sure to scrape all the brown bits left by the andouille sausage. When butter is foaming, add tomato slices and sautee 2 minutes per side. Tomatoes should have nice browning on both sides. Set aside.
- Open Simply Potatoes Mashed Sweet Potatoes and divide potatoes into 6 round balls (more or less if you are doing small appetizers or larger entree with this recipe). Using your hands, form flat patties with sweet potatoes (each should be about 1/2 inch thick). Heat 1/2 tablespoon butter in a large non-stick pan over medium heat and add sweet potato cakes. Cook approximately 4-5 minutes per side flipping once.
- Heat last 1/2 tablespoon of butter in sautee pan over medium heat and cook shrimp until shrimp turns pink (about 2-3 minutes) flipping shrimp to cook both sides.
- Plate the dish by placing one sweet potato cake on plate, top with one slice sauteed green tomato, followed by andouille sausage slices, and finish with a few sauteed shrimp. Serve immediately.
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