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Crispy Sweet Potato-Green Onion Cakes

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

 

Hands-on time 1 hr
Total time 1 hr, 5 mins
Yield Makes 6 to 8 servings
Serve these savory little numbers with a dollop of sour cream and a squeeze of lime as a crunchy appetizer or a dish to accompany roasted or grilled meats or fish.

Ingredients

  • 4 medium-size sweet potatoes (about 2 1/4 lb.)
  • 2 eggs, lightly beaten
  • 1/2 cup flour
  • 2 red jalapeño peppers, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup thinly sliced green onions, divided
  • 1/4 cup canola oil
  • Lime wedges

How to Make It

  1. Pierce 1 sweet potato several times with a fork. Place on a microwave-safe plate; cover with damp paper towels. Microwave at HIGH 8 to 10 minutes or until tender. Let stand 5 minutes. Peel potato, and place in a medium bowl; mash with a fork. Peel remaining sweet potatoes, and grate, using the large holes of a box grater. Stir grated potatoes into mashed potato. Gently stir in eggs, next 3 ingredients, and 1/4 cup green onions just until combined.

  2. Pour oil into a 12-inch cast-iron skillet, and heat over medium heat to 350°. Carefully drop mixture by tablespoonfuls, in batches, into hot oil, pressing lightly to flatten. Cook 5 to 6 minutes on each side or until golden brown. Drain on paper towels. Place drained sweet potato cakes on a wire rack over an aluminum foil-lined baking sheet. Keep warm in a 200° oven up to 30 minutes. Sprinkle with remaining 1/4 cup green onions just before serving. Serve with lime wedges.