Sweet Potato Cakes
I love vegetables. Really, I actually do. Growing up, vegetables were present at each and every meal. I recall fully veggie centered dishes as a child so my love for fresh greens and produce from all over the world is for sure ingrained into my being. I recall a salad to accompany virtually every meal and spicy, fragrant Indian vegetable dishes on the weekends. Yeah, I was a very blessed child.
Then, as I grew up, we began to expand our food repertoire by attending group Thanksgiving dinners and that is when my world changed. I met the sweet potato. They were mashed, baked, and topped with a nut crunch. And guess what…I HATED IT!!! OMG! A vegetable that disgusted me?! Yes. Disgusted. UGH. I actively avoided sweet potatoes ever since.
As an adult, I of course began to cut out white potatoes (and if you have read any potato posts you know and understand that they are my first love) and I began to revisit the horror that I knew as the sweet potato. It was a super rocky start, I tell you. Until I realized the issue. And yes, it sounds dumb and you’re going to roll your eyes…but they were just too SWEET! (duh, Hyam, it’s called a SWEET potato…) Because I lack a sweet tooth, they just weren’t my jam until I figured out that I had to make them a savory dish. Now, I LOVE my sweet ol’ sweet potatoes…as long as I make them savory. Sometimes I top them with a little ghee and salt, but these sweet potato cakes are my new favorite. I love the addition of the garlic and sour cream to make them tangy and I serve them with my yogurt cilantro cream sauce for an extra savory punch.
Feel free to just nuke your sweet potatoes in the microwave like I do. Wash them, poke in a few holes with a fork, and bake five minutes on each side (or fork tender). You can also bake them in the oven, but do avoid a boil because you will add in too much water. Mashing them with everything while they are still hot really allows for a creamy consistency and the garlic and shallot to meld their flavors into the mix.
After the mixture has set, cook patties on each side, and serve hot. Enjoy these as an appetizer, side dish, or even as a base for a weekend eggs benedict!
- 3 1/2 lbs baked sweet potatoes, no skin (bake in oven or microwave until fork tender and remove skin)
- 2 garlic cloves, mashed
- 1/4 cup sour cream
- 1/2 shallot, chopped
- 2 tbsp cilantro, chopped
- 1/2 cup bread crumbs
- 1 egg, beaten
- 1 tbsp half and half
- 1 tsp paprika
- 1/2 tsp seasoned salt
- 1/2 tsp fresh ground black pepper
- 2 tbsp olive oil (use more if needed)
- 2 green onions, chopped
- Mash potatoes while they are hot with all ingredients.
- Set aside for 30 minutes for breadcrumbs to soak up moisture (or overnight is better)
- Shape patties into circles and pan fry on medium high heat until browned
- Serve hot with cilantro cream sauce or your favorite condiment and top with green onions