Sweet Potato Piccata

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Sounds weird, tastes DELISH! Another great recipe from Chubby Vegetarian.

Makes enough for two people. I served this with some Field Roast Celebration Roast, and some greens would have been good, too.

2 medium sweet potatoes (I used the purple kind)
3/4 c AP flour
plenty of salt and pepper
1 tbsp Bob’s Red Mill egg replacer, mixed with 4 tbsp warm water (or other egg replacer)
2 tbsp Earth Balance
1 tbsp canola oil

Peel the potatoes and slice into slabs – they shouldn’t be anymore than about 1/2″ thick or they won’t cook through properly. Heat a large pot of heavily salted water to a boil, then drop in the potatoes in – cook for 3 mins and then set aside on paper towels to drain and cool. Once cool enough to handle, dredge in heavily seasoned flour, then in the “egg”, then in the flour again. Heat a large pan on medium, melt the oil and butter, then cook the sweet potato – only put 2 pieces in the pan at a time, about 4 mins each side, till golden and crispy. This takes awhile but it’s worth it. Set aside the slices to drain on paper towels. DON’T clean the pan.

1 c dry sake (or white wine)
1 large shallot, thinly sliced into half moons
1 meyer lemon, thinly sliced
1/2 tsp sugar
handful of thyme (whole sprigs are fine)
handful of capers
small handful of toasted pecans for garnish

The remaining oil and flour in the pan will form the base of the sauce: keep the pan on medium and add all of the above ingredients. Let it reduce for about 10 mins.

Serve the potato slices with the sauce poured over top, and sprinkle over the pecans.

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