Tuesday, October 8

Sweet Potato Cakes with Creamy Herb Dip



L.A. is a little behind on the changing of the seasons. Summer produce finally disappeared from our markets, but it just feels weird to start roasting squash and making slow-cooked braises when it's so warm outside. These sweet potato cakes, which I adapted from a recipe in Ottelenghi's Plenty, are a nice transition dish since it takes a traditional fall vegetable and pairs it with a bright flavor profile. The sweet potatoes turn savory with the addition of soy sauce, scallions, and jalapenos and are cooled down by the tangy yogurt sauce. It makes for a great appetizer or nice light meal alongside a green salad.


Sweet Potato Cakes with Creamy Herb Dip:
For Dip
  • Whisk together 1/4 c. Greek yogurt, 1/4 c. sour cream, 2 tbsp. minced scallions, the juice of 1/2 lemon, salt, and pepper.
  • Set aside, or cover and refrigerate for up to 2 days.
For Cakes
  • Peel and dice 3 large sweet potatoes, then steam for 20 minutes, or until very tender.
  • Let potatoes drain for 30 minutes over a colander.*
  • Add the potatoes to a mixing bowl along with 1/2 minced jalapeƱo, 3 minced scallions, 1 tsp. kosher salt, 2 tsp. soy sauce, and 3/4 c. all-purpose flour.
  • Use your hands to combine everything, breaking up the potatoes until the whole mixture is smooth.**
  • Heat a skillet over medium-high heat and add in 2 tbsp. butter and 2 tbsp. canola oil.
  • Spoon heaping tbsp. of batter into the pan and flatten into disks.
  • Cook cakes for 4-5 minutes per side, or until darkly browned.
  • Repeat with remaining batter until all cakes are done cooking.
  • Serve immediately with dipping sauce.

Serves four (appetizer)
*Potatoes can be cooked, drained, and kept in the fridge a few days in advance.
**The batter should be pretty dry. If it's too sticky, ad a little more flour.