Sweet Potato Corn Cakes

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See original recipe at: bestfoodbook.com

kept byvjpayne
recipe bybestfoodbook.com

Categories:
- Sweet Potato

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Ingredients:

3 lbs. sweet potatoes
1 cup frozen corn kernels
2 green onions
¼ bunch cilantro (divided)
¼ tsp cayenne pepper
1 tsp cumin
1 tsp salt
1 large egg
⅓ cup yellow cornmeal
1 cup plain breadcrumbs
½ cup vegetable oil (for frying)
1 cup plain yogurt
1 clove garlic

Cook sweet potatoes in over for about 1 hour. Best way is to rub a small amount of oil (oilive oil) on potato that has been pricked with fork and cover it in aluminum foil. 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 (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
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 place in the fridge for 30 minutes to allow the breadcrumbs to absorb moisture.
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, 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, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.

See original recipe at bestfoodbook.com