Tonight's Side Dish: Sweet Potato Cakes w/Cilantro-Lime Crema

Filed in Gather Food Essential by on November 30, 2008 0 Comments

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
——–  ————  ——————————–
   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.

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