Sweet Potato Cakes with Garlic Dipping Sauce
Happy weekend! I would like to announce to the world that I’M DONE CHRISTMAS SHOPPING!!!
Pretty much a first for me. Usually I’m working away until 12/24! But they are done. I plan on wrapping them up this weekend. I have a few more things that are being delivered in the next coming days and I also have to make one more thing but I have all the supplies for it. I’m so happy!
Christmas is my favorite time of year. People are nicer, the decorations are beautiful (I mean seriously I could just stare at lit up Christmas trees all night long), Christmas music brings back so many happy memories for me, and I get so excited to give my loved ones the presents I’ve put effort and love into!
It all makes me happy. You know what else makes me happy? These amazing sweet potato cakes. Fo’ realzzz
Sweet Potato Cakes w/ Garlic Dipping Sauce
- 3 lbs. sweet potatoes
- 1 cup corn kernels (Frozen or fresh)
- 3 green onions
- ¼ bunch cilantro (divided)
- ¼ tsp cayenne pepper – can add more if you like spicy!
- ¼ tsp chipotle pepper powder
- 1 tsp cumin
- 1 tsp salt
- 1 large egg
- 2/3 cup yellow cornmeal/polenta
- 2/3 cup plain breadcrumbs (I did gluten free with these)
- Oil of your choice (for frying)
- 1 cup plain greek yogurt (I used this dairy free kind)
- 1 clove garlic or 1 tbsp of garlic powder for a milder taste
- Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
- Slice the green onions and roughly chop a handful of cilantro. Add the green onions, cilantro, corn kernels, salt, chipotle, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined.
- Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes. This step is important so you don’t have crunchy cakes 🙂
- While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic or you can use garlic powder for a milder taste, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
- After the sweet potato mixture has refrigerated, add enough oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until hot (but not smoking). Shape the sweet potato mixture into small patties and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 3 minutes per side. Once done, remove from the pan and place on a plate. Continue to cook until all potato mix is gone and add more oil to the skillet as needed.
- Top with your yogurt sauce and enjoy!!
You can eat these without the sauce too- they’re equally delicious!!
Soooo damn good and healthy too. These are great by themselves or as a side too.
Hope you enjoy these and I hope you are enjoying the Holiday season so far! Do you have your present shopping done? What do you have left to do? Do you do homemade or buy gifts? Comment below, I’d love to hear from you!