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Sweet Potato Chili Cakes With Cilantro Lime Sauce Recipe by Jamie Martin

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Sweet Potato Chili Cakes With Cilantro Lime Sauce Recipe by Jamie Martin

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Ingredients

  • 4 cups peeled and grated sweet potatoes
  • 1/2 jalapeño, seeded and diced
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 8-ounce container sour cream
  • 1/2 cup cilantro leaves, minced, for sauce, plus chopped for garnish
  • 1 lime, zested and juiced
  • olive oil, for frying
  • 1 pinch salt

Preparation

In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.

In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.

Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.

Cilantro Lime Cream Sauce:

In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

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