Pan-fried sweet potato cakes, golden brown on the outside and creamy in the middle with a sour cream and yogurt sauce for dunking. The sweet potato is the star here – there’s not much more to them aside from a little soy sauce, green onion and a spicy pop of ground red pepper for one of the easiest potato cakes I’ve ever made.
You have to start with cooked sweet potatoes, and that is the most time-consuming part of the entire process, waiting for them to cook when all you want to do is stuff piping-hot, crispy cakes into your pie-hole. If you have leftover baked sweet potatoes you can use them instead and if you’re not against using a microwave to cook your potatoes you can go that route too.
I’m a big fan of pan-frying, in case you didn’t know. You can get some nice crispness to them that way without full-on deep-frying. If you have a cast iron frying pan, use it. Cover the bottom with a generous amount of oil and let it get nice and hot. Not red-hot, mind you, but hot enough so that when the cakes hit the pan they sizzle right away. Then don’t move them for about 2 minutes or so, when the edges start to brown flip them with a thin, sharp-edged metal spatula. That is my secret for scraping the cakes off the bottom of the pan without having them break.
The dipping sauce couldn’t be easier to make by whisking Greek yogurt, sour cream, olive oil, fresh lemon juice and cilantro or parsley together. I love the cooling effect it has on the crusty little cakes. It’s tangy and herby and altogether delicious.
You can serve these as appetizers or turn them into a meal just by adding a leafy green salad. Or you can eat them just as they are. All day long.
my your job or something.
Pan-fried sweet potato cakes, golden brown on the outside and creamy in the middle with a sour cream and yogurt sauce for dunking. The sweet potato is the star here – there's not much more to them aside from a little soy sauce, green onion and a spicy pop of ground red pepper for one of the easiest potato cakes I've ever made.
- Put the sweet potatoes in a large saucepan and add enough water to cover the tops of them. Bring to a boil over high heat, then turn the heat down to maintain a simmer. Cook about 20 minutes or until sweet potatoes are fork tender. Drain and add back to the hot pan set over medium heat. Shake the pan and let the excess water cook off of the potatoes.
- Meanwhile add all the sauce ingredients to a small bowl and whisk together. Refrigerate.
- In a large mixing bowl, smash the sweet potatoes with a potato masher. Add the rest of the ingredients (except the oil) and mix it together with a fork or your hands. It should be a little sticky to the touch and should hold together easily. If the mixture seems too soft mix in another tablespoon or two of flour.
- Generously cover the bottom of a large frying pan (cast iron if you have one) set over medium heat with oil.
- Lightly wet your hands and scoop up rounded tablespoons of the mixture, pat into cakes and cook about 2 - 3 minutes on each side or until lightly golden, working in batches. Use a thin, sharp-edged metal spatula to get right under the cakes when you turn them - this will prevent them from breaking. Remove to a paper towel-lined platter or cutting board to drain.
- These are good served hot, warm or at room temperature with the sauce on the side.
Adapted from Plenty by Yotam Ottolenghi
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved