Sweet Potato Cakes with Spicy Yogurt Sauce

Sweet Potato Cakes with Spicy Yogurt Sauce |Crestview Kitchen|PINIT

One year for Christmas I received the cookbook “Plenty” by Yotam Ottolenghi. It quickly became one of my all time favorite cookbooks. Not only is the photography stunning, but I go to it time and time again when I need a meatless dish. Ottolenghi talks in the introduction of the book about how he is not a vegetarian, yet he wrote an entire book that makes the vegetable the star. The dishes are balanced and packed with flavor.  These sweet potatoes come from a page in his book. 

Sweet Potato Cakes with Spicy Yogurt Sauce |Crestview Kitchen|PINIT

I have been making these cakes over the past couple of years and have added my own tweaks along the way. I have served them as the main dish and as a side, but I promise, even the biggest meat lover in the room won’t miss the beef when you serve these sweet potato cakes along with a salad. They are surprisingly filling.

Sweet Potato Cakes with Spicy Yogurt Sauce |Crestview Kitchen|PINIT

And lets not forget about the sauce. In this recipe I only added 1/2 teaspoon in spicy Sriracha sauce, but of course, if you want to turn up the heat feel free to add more. I also ended up taking these in my lunch for the next two days and found they were just as tasty slightly heated up. 

Sweet Potato Cakes with Spicy Yogurt Sauce |Crestview Kitchen|PINIT

Sweet Potato Cakes with Spicy Yogurt Sauce
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Ingredients
  1. 2 1/4 pounds peeled sweet potatoes, cut into large chunks
  2. 4 green onions, chopped
  3. 1 serrano chili, seeds removed and finely diced
  4. 2 tablespoons soy sauce
  5. 1 teaspoon fresh lemon juice
  6. 2 tablespoons cilantro, chopped
  7. 2 tablespoons sour cream
  8. 1 tablespoon Worcester sauce
  9. 1 teaspoon salt
  10. pinch of pepper
  11. 1/2 teaspoon sugar
  12. 3/4 cup of flour ( may need more depending on consistency)
  13. lots of butter for frying
Instructions
  1. Steam the sweet potatoes until they are completely soft. Set them aside in a colander to cool and drain for at least 15 minutes. (This is a good time to make the sauce. Recipe is below.)
  2. Place the sweet potatoes in a large mixing bowl. Add the rest of the ingredients, except for the butter, to the bowl. Mix everything together until smooth and even. (Don't be afraid to use your hands!)
  3. The mixture is going to be sticky, but it should not be runny. If you find it is, add a little more flour.
  4. Add plenty of butter (don't be shy!) to a cast iron skillet or nonstick pan. Heat it over medium heat.
  5. To make the cakes, use a tablespoon to lift a heaping amount of the mixture into the pan. Use the back of the spoon to flatten the cakes. You are going for a rustic look, so the cakes do not have to be perfect in shape. You can also shape them in your hands, but you will find the mixture sticking to your fingers.
  6. Fry the cakes for about 6 minutes on each side, or until you get a nice brown crust to form on the sides of the cake. Place the cakes on a paper towel on top of a plate to soak up any excess butter.
  7. Serve hot or warm with the spicy yogurt sauce.
Adapted from Plenty
Adapted from Plenty
Crestview Kitchen http://crestviewkitchen.com/
Spicy Yogurt Sauce
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Ingredients
  1. 3 tablespoons Greek yogurt
  2. 3 tablespoons sour cream
  3. 1 tablespoon mayonaise
  4. 1/2 teaspoon Sriracha sauce
  5. 2 tablespoons olive oil
  6. 1 tablespoon fresh lemon juice
  7. 1 tablespoon cilantro, chopped
  8. salt and pepper
Instructions
  1. Whisk all of the ingredients together until smooth.
  2. Place in the refrigerator for at least 15 minutes to allow the flavors to come together.
Crestview Kitchen http://crestviewkitchen.com/

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  • I love how you took a regular potato cake and turned it into something beautiful and absolutely delicious looking. I’m always looking for meatless meals that aren’t boring. Thanks for the recipe.ReplyCancel

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