Pecan Crusted Sweet Potato-Salmon Cakes
1 large sweet potato, roasted or boiled and mashed
7 1/2 oz cans Redhead and/or Thinkpink, drained
3 tablespoons grape seed oil (good fat, high heat tolerant)
1/2 cup red pepper, finely diced
1/2 cup sweet onion, finely diced
1/4 cup Italian parsley, chopped fine
2 teaspoons salt
1 1/2 cups pecans, ground
In a large stock pot, boil whole sweet potato with skin on 30-40 minutes till fork tender.
Remove from water and pulse in blender till smooth.