Sweet Potato Cakes and Mojito Sauce Recipe #8725
A lovely appetizer or side dish.
by Gay Gilmore
40 min | 20 min prep
SERVES 6 -12
- 3 sweet potatoes, peeled and cooked (I usually just steam them or microwave them)
- 1 tablespoon oil
- 1/2 onion, finely chopped
- 1/2 jalapeno pepper, seeded and finely chopped
- 2 cloves garlic, minced
- salt and pepper
- 1 1/2 cups breadcrumbs
- 1 cup cornmeal
- 1 cup oil
Mojito Sauce
- 1/4 cup olive oil
- 3 tablespoons orange juice
- 2 tablespoons lime juice
- 1 tablespoon finely chopped cilantro
- In a skillet over medium high heat, add the oil.
- When it shimmers, add the onion, jalepeno and garlic, and cook until the onion is soft (~3min).
- Season with salt and pepper and set aside.
- Put the cooked sweet potatoes in a large bowl and mash.
- Stir in the onion mixture and bread crumbs.
- Season with salt and pepper.
- Using your hands form the mixture into little cakes (I find that silver dollar size works best, and makes a great appetizer).
- Flatten them and dredge in the cornmeal.
- In a large skillet, heat the oil.
- Working in batches, fry each cake til golden brown, and then transfer to paper towels.
- Season with salt and pepper.
- Combine all ingredients to make the mojito sauce and serve immediately with the cakes.
- I have made a large batch and baked the cakes instead of frying them for speed.
- Just be sure to baste with oil on both sides and turn while baking.
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5 stars