Sweet Potato Corn Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 serving Sweet Potatoes, Baked (One potato) 1 cup kernels Yellow Sweet Corn, Frozen 2 medium (4-1/8" long) Scallions, raw 100 grams Cilantro, raw .25 tsp Pepper, red or cayenne 1 tsp Cumin (ground)1 tsp Salt 1 large Egg, fresh, whole, raw .33 cup Yellow Cornmeal 1 cup Bread crumbs, dry, grated, plain 1 cup (8 fl oz) Yogurt, plain, low fat 1 clove Garlic 1 tbsp Crisco Pure Vegetable Oil
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 (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 refrigerate 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 1 tsp oil to a pre-heated cast iron skillet/griddle. Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and 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.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user FREEMOJO.
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 refrigerate 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 1 tsp oil to a pre-heated cast iron skillet/griddle. Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and 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.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user FREEMOJO.
Nutritional Info Amount Per Serving
- Calories: 152.6
- Total Fat: 3.1 g
- Cholesterol: 20.1 mg
- Sodium: 338.6 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 2.8 g
- Protein: 5.1 g
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