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 jalapeño, 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.