I adapted this from the latest issue of Cooking with Paula Magazine. She puts chiles in hers (jalapeno and dried chipotle) and cooks the sweet potatoes from the raw state. I had some leftover sweets from Thanksgiving dinner and wanted to use them up so I scraped them out of their skins and mixed them into the mixture.
These were very tasty. I loved them. I served them with broiled steaks and some peas. I also had some wonderful chantarelle mushrooms from Costco that I sauteed in butter. Mmmm…
* Exported from MasterCook *
Sweet Potato Cakes w/Cilantro-Lime Crema
Recipe By : adapted from Cooking with Paula Magazine, Nov/Dec 08
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient — Preparation Method
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2 cups cooked sweet potatoes
1/2 cup all-purpose flour
1/2 ts baking powder
1/2 ts kosher salt
1/2 ts ground cumin
1/4 ts black pepper
2 tb reduced fat milk
1 lg egg — lightly beaten
vegetable oil — for frying
Cilantro Lime Crema:
4 oz sour cream
1/4 cup fresh cilantro — chopped
zest and juice of 1 lime
For crema: Mix together the sour cream, cilantro, lime zest and juice. Mix well and set aside.
For cakes: In a large bowl, combine cooked sweet potato (removed from skins), flour, baking powder, salt, cumin and pepper, stirring to combine.
In a small bowl, lightly beat milk and egg; add to sweet potato mixture, stirring until combined.
Heat a large skillet over MED heat. Add vegetable oil, just to cover bottom of skillet. Drop mixture, by rounded teaspoons, into hot oil. Spray the back of a spatula with cooking spray and then press down lightly to flatten to the size of a half dollar. Cook for 2 minutes per side. Cook until golden brown.
To serve, transfer 3-4 sweet potato cakes to a serving plate. Top each one with Cilantro-Lime Crema. Garnish with fresh cilantro, if you wish.
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NOTES : Risa's notes:
The original recipe called for peeling and shredding the raw sweet potatoes. I had leftover sweet potatoes so that is what I used and cooked them for less time.
Original recipe also calls for 1 jalapeno pepper and some ground chipotle in the sweet potato cakes.