I almost never get sick, but this weekend I got hit by the worst case of fatiflusea. What you’ve never heard of it? It’s a weird combination of drop-dead fatigue, intense stomach flu and constant nausea. Fatiflusea. It came down on me yesterday morning and has just put my body on full stop. I could not get up or keep any food down for the life of me. My parents used to say that when I’d get sick as a baby, they would really start to worry when I wouldn’t want to eat anything. Ha! So true, even today as an adult, I really know something’s wrong if I don’t want to eat anything. And I have literally not been able to get off the couch for the entire weekend. The 20-yard walk from the couch to the bathroom takes me over a minute as I drag my Alpaca socks feeling all sorry for myself and taking a break to catch my breath halfway there. Even picking up my computer from the table leaves me out of breath and in need of a nap. This has never happened to me, but it could be my body’s way of saying it just needs a break? The only thing I’ve been able to eat in the past hours has been some banana and these succulent local Incan Berries that are grown in the Andes. They’re shock full of Vitamin C so maybe that’s been doing the trick.
On the good side, I slept about 12 hours last night and had a Girls+Big Bang Theory+Mad Men marathon over the past two days, and believe you me I was in a desperate need to catch up on TV series. And in order to feel like I’ve done something mildly productive this weekend, I thought now would be appropriate to put up a new recipe that I made last week. I also have a banana bread in the oven, so everything’s ok, the weekend wasn’t a complete waste.
I made mashed sweet potatoes last week, but since I made a big batch and had a lot of leftovers, I decided to spice things up a little and turn the leftovers into these delicious little croquettes, served with spicy hot sauce. They were the best comfort food a girl could ask for on a cold weeknight in the middle of the chilly Peruvian Andes. Plus, they require only 5 ingredients! I’ve been on a mission to try to come up with a 5–ingredients-or-less recipe, I always seem to have the longest ingredients lists and I realize that it can be a major cooking turnoff. These would probably make a great snack while you’re watching the Winter Olympics. I would recommend using leftover mashed potatoes that have been refrigerated and not a hot fresh batch, as this is what will help them hold together.
Recipe: Baked Sweet Potato Croquettes
Makes about 16 croquettes
For the croquettes
3 cups leftover mashed sweet potatoes
2 Tbsp butter, melted
1 cup ground almonds
Pinch of salt
Paleo Sriracha or your choice of Hot Sauce for serving
1. Preheat oven to 400°F. Incorporate melted butter and salt in your leftover mashed sweet potatoes (preferably refrigerated overnight or up to a few days)
2. Whisk the eggs in one bowl and place the ground almonds in another bowl.
3. Take 1 heaping tbsp of mashed sweet potatoes, shape into a slightly flattened ball, dive into the whisked eggs then coat on all sides with almond flour. Place on a baking sheet lined with parchment paper. Repeat for each croquette. Bake at 400°F for 25-30 minutes until the tops are crispy and the center is hot.