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Sweet Potato and Tempeh Patties Recipe

Sweet Potato and Tempeh Patties  Recipe

4 servings



1 package tempeh, crumbled

1/2 cup each: chopped onion, red bell pepper

2 teaspoons each: minced jalapeno chili, garlic

1-2 teaspoons vegetable oil

1 can sweet potatoes, drained, mashed

1 cup corn bread stuffing crumbs, finely crushed, divided

2 tablespoons sugar-free apricot preserves

Salt and pepper, to taste

1/2 cup each: applesauce, reduced-fat sour cream


Saute tempeh, onion, bell pepper, jalapeno chili, and garlic in oil in large skillet until vegetables are tender, about 5 minutes, stir in sweet potatoes, 2/3 corn bread crumbs, and apricot preserves.


Season to taste with salt and pepper. Shape mixture into 4 patties, coat with reserved 1/3 cup crumbs. Cook patties in lightly greased large skillet over medium heat until browned, about 5 minutes on each side. Serve warm with applesauce and sour cream.

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