Dessert: Crispy Sweet Potato Cakes

Ingredients

2 cups cooked sweet potatoes
1/2 cup chickpea flour
1 tablespoon garam masala
1 tablespoon grated fresh ginger
1 teaspoon salt
1/4 cup chopped fresh cilantro leaves
2 tablespoons yogurt
2 tablespoons grapeseed oil
Mango Chutney, for serving, recipe follows

Instructions

Mash the sweet potatoes in a bowl and then add the chickpea flour, garam masala, ginger, salt, cilantro, and yogurt. Mix well and then form into small patties about 2-inches in diameter. Heat the oil in a large nonstick skillet over medium-high heat and cook the patties in batches so they have plenty of room to fry. Cook for about 2 minutes on each side, or until they are golden and crispy and cooked through. For the Mango Chutney:Place the juice, onion, cilantro, chat masala, and salt in a food processor and process to a paste. Add the mango and pulse until the chunks are coarsely chopped. Chill until ready to serve.

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