SWEET POTATO AND PISTACHIO CAKES

Steps:

• For the cakes: put cubed sweet potatoes in wide, deep skillet. Fill with enough water to barely cover them. Bring to boil over high heat, then reduce heat to medium or medium-low, so the water is gently bubbling all over. Cook, uncovered, until the sweet potatoes are fork-tender but not falling apart, 10-12 minutes.
• While the sweet potatoes are cooking, combine the pumpkin seeds and pistachios in a food processor and pulse until coarsely ground. Pour into wide bowl.
• For the sauce: Whisk together tahini, lemon uice, syrup, salt and pepper in small bowl until smooth.
• Once the potatoes are tender, drain and return them to the skillet. Stir in the salt and pepper and cook, stirring, until they dry out and start to brown slightly on the edges (2-3 mins). Transfer to large bowl, let cool, then light mash about half of them with a fork, and stir to combine. Taste; add salt and pepper as needed.
• Use your hands to scoop up 12 each portions (3 TBSP each) of the sweet potatoes and gently press them into small, round, plump cakes. Heavily coat them in the nut mixture, lightly pressing the coating into the cakes; try not to handle them too much because they are still soft and you don't want to smash them.
• Set a paper-towel-lined plate next to the stove. Melt 1 TBSP on the coconut oil in a large skillet over medium-high heat. Once the oil shimmers, add enough of the cakes to fill the skillet without overcrowding. Working in batches as needed, pan-fry the cakes until lightly browned, about 1 min per side. Add more coconut oil if pan becomes dry.
• Once browned, transfer cakes to paper-towel-lined plate. Serve warm, with the tahini-maple sauce alongside.