SAVORY CARIBBEAN-INSPIRED SWEET POTATO CAKES
This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney.
Provided by Shannon
Categories Appetizers and Snacks
Time 53m
Yield 4
Number Of Ingredients 9
Steps:
- Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
- Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
- Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
- Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 31.6 g, Fat 17.6 g, Fiber 4.9 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 80.7 mg, Sugar 7.4 g
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Md Saiful Islam
[email protected]These cakes are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Md Ahad Khan
[email protected]I added a bit of chopped bacon to the batter for an extra savory flavor.
Akampa
[email protected]I made these cakes gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Anas akkawi
[email protected]These cakes are so addictive! I can't stop eating them.
Shadrach Jombo
[email protected]I love the crispy crust on these cakes. It's the perfect contrast to the soft and fluffy interior.
Rafan Ahmed
[email protected]These cakes are perfect for a party or potluck. They're easy to make ahead of time and they travel well.
Oswaldo Gonzalez
[email protected]These cakes are a great way to get your kids to eat their vegetables.
Tiffany Osteen
[email protected]I'm not a big fan of sweet potato, but I really enjoyed these cakes. They were surprisingly delicious.
Md Shohidar Rahman sagor
[email protected]These cakes are so moist and flavorful. I love the combination of sweet potato and spices.
Ishaq writes
[email protected]I've made these cakes several times now and they're always a winner. They're perfect for breakfast, lunch, or dinner.
Fateh alipitafi
[email protected]I made these cakes for a potluck and they were a huge success! Everyone loved them.
Kasuti Gill
[email protected]These cakes were a great way to use up leftover sweet potatoes. They were also a healthier alternative to traditional fried sweet potato cakes.
Catherine Khokhar
[email protected]These sweet potato cakes were easy to make and packed with flavor. I especially loved the combination of sweet potato and coconut.
Adenike Oluwafemi
[email protected]I'm not usually a fan of sweet potato dishes, but these cakes changed my mind! They were crispy on the outside and fluffy on the inside, with just the right amount of sweetness.
Phumelele Dlodlo
[email protected]These sweet potato cakes were a hit at my last dinner party! They were so flavorful and moist, and the Caribbean spices gave them a unique and delicious twist.