Dessert: Sweet Potato Chili Cakes With Cilantro Lime Sauce

These pan-fried sweet potato cakes have a spicy kick and a creamy sauce.

Ingredients

4 cups sweet potatoes, peeled and grated
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 black pepper
1/4 cup whole milk
1 large egg, lightly beaten
olive oil, for frying
1 (8 oz) container sour cream
1/2 cup cilantro leaves, minced, for sauce, plus more chopped for garnish
1 lime, zested and juiced
1 pinch salt

Instructions

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.

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