Name: Histamine Friendly Sweet Potato Turmeric Puffs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 200 g / 7 oz sweet potatoes (washed, peeled and cut into smaller chunks); 200 g / 7 oz potatoes (washed, peeled and cut into smaller chunks); 2 cloves of garlic (finely chopped)*; 1/2 a thumb sized piece of ginger (finely chopped or grated); a thumb sized piece of turmeric (finely chopped or grated); salt to taste; 1 tbsp ghee**; mixed leafy greens; thinly shaved raw Brussels sprouts; pomegranate; basil; yogurt (any tolerated yogurt, I prefer goat yogurt)*

Description

Enjoy these histamine friendly sweet potato turmeric puffs in a salad, a wrap or pita, use them to replace falafels or nuggets, eat them instead of tater tots, or make them bigger and eat them as burgers. I could go on and on, but I think you get it right? This is truly a versatile recipe, which I hope you’ll enjoy. Play around with the spices to please your personal taste.

Ingredients

200 g / 7 oz sweet potatoes (washed, peeled and cut into smaller chunks)
200 g / 7 oz potatoes (washed, peeled and cut into smaller chunks)
2 cloves of garlic (finely chopped)*
1/2 a thumb sized piece of ginger (finely chopped or grated)
a thumb sized piece of turmeric (finely chopped or grated)
salt to taste
1 tbsp ghee**

Optional, if serving as a salad

mixed leafy greens
thinly shaved raw Brussels sprouts
pomegranate
basil
yogurt (any tolerated yogurt, I prefer goat yogurt)*

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Instructions

Rinse and peel the potatoes and the sweet potatoes. Cut them into small pieces and boil them until they fall of a fork when you prick them. Drain and let them steam off without a lid on.
Melt the ghee in a pan, and add garlic (replace with white onion, if you don’t tolerate garlic), fresh ginger and fresh turmeric. Let it fry for a few seconds before adding the potato and sweet potato.
Mash up the potato and sweet potato mix in the pan, spread it out as well as you can. Fry the mashed potato mix until crispy, then mix up and allow to get crispy again.
Repeat this 4-5 times, before forming little imperfect balls with the help of two spoons. Let the sweet potato puffs brown on each side.
Add to a bowl of mixed leafy greens, thinly shaved Brussels sprouts and pomegranates. finely chop the basil and mix with a little yogurt. Drizzle the yogurt basil dressing over the sweet potato turmeric puffs. Enjoy 🙂

Notes

If you don’t tolerate garlic, you can leave it out or replace it with some finely grated white onion, which is typically better tolerated.
Replace the ghee with olive oil for a dairy free/ vegan option.
If you don’t tolerate any kinds of yogurt, just sprinkle the fresh herbs on top, or mix with a tolerated oil.
Please note that the nutritional data is based on the sweet potato turmeric puffs alone and not on the suggested simple salad serving.