Roast the sweet taters, 420′ for 90 mins. Put them in the fridge to cool overnight. Left over potatoes are full of resistant starch to make ur guts happy. I usually roast a bunch of potatoes at once and use the leftovers throughout the week.
Peel sweet tater and slice into cutlet circles, about 3/4 in thick.
Dredge sweet tater cutlets in: flour, then a flax egg, then panko bread crumbs seasoned with salt and whatever spices. I used salt, pepper, nutritional yeast, oregano, garlic and onion powder, and chili powder.
After you’ve breaded each cutlet once, bread each cutlet a second time.
Pan fry in olive oil over high heat until the breading is golden brown. You’ll turn the heat down to medium as you work thru the cutlets and the pan heats up.
I served mine with Dirty Rice and black eyed peas. Throw some wilted kale in there for a square meal.
Eating Vegan with Crohn's Disease 