Sweet Potato Corn Cakes

 

Y'all this is a combo I would never have thought of on my own! My regular experiences with sweet potatoes include lots of butter, brown sugar, and marshmallows. Yes, I'm talking about those yummy casseroles we eat at Thanksgiving! However, over the last few years I've been serving up sweet potatoes in newer and healthier ways. This dish has become a favorite of ours. They are especially good the very first night you make them, but can work as leftovers also!

Just a heads up, this meal is fairly time intensive. Baking the sweet potatoes as the first step and then letting the mixture chill before serving makes for a longer process than some other meals, but it sure is a delicious result.

 Don't doubt the randomness of the ingredients, it all adds up to a terrific meal!

Don't doubt the randomness of the ingredients, it all adds up to a terrific meal!

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  • 3lbs Sweet Potatoes
  • 1 cup frozen Corn Kernels
  • Handful of Green Onions
  • 1/4 bunch of Cilantro
  • 1/4tsp Cayenne Pepper
  • 1tsp Cumin
  • 1tsp Salt
  • 1 Large egg
  • 1/3 cup Cornmeal (I used corn flour)
  • 1 cup plain breadcrumbs
  • 1/2 cup Vegetable Oil
  1. You'll need to cook the sweet potatoes first. I baked mine in the oven, but you could also use the microwave method. If you're going to bake them, use a fork to poke holes all over clean potatoes then wrap them individually in foil, and bake at 400 for 45 minutes. I took my potato baking tips from the Healing Tomato and mine turned out GREAT! 
  2. When the potatoes are cool enough, scoop out all the yummy insides into a large bowl.
  3. Add your chopped cilantro, green onions, corn, salt, cumin, and cayenne pepper, then mix very well.
  4. Now add the breadcrumbs, cornmeal, and egg. Mix well as these are the binding agents.
  5. Chill the mixture in the fridge for at least 30 minutes or until you're ready to serve.
  6. When it's time to cook, cover a large skillet with oil (we use olive oil, but vegetable oil would also work). Turn the stove eye to medium heat and begin forming your patties. About two spoonfuls of the mixture should form one patty. Cook approximately 4 at a time in the skillet at 2 minutes per side, or until golden brown.
  7. You'll want to drain the oil off the patties by laying them on a papertowel as you take them off the skillet. I placed paper towels over a wire drying rack that was set inside a cookie sheet. 
  8. Serve these patties with a salad, rice, or quinoa. We whipped up a quick buffalo sauce for drizzling over the top.