Sweet Potato Corn Cakes

58m

3
sweet potatoes
4 oz
sour cream
1/2 cup
cilantro, chopped and divided
2
garlic cloves, chopped
1
lime, juiced
1/4 tsp
ginger root, grated
1 tsp
miso (optional)
1/2 cup
green onions, chopped
1 tsp
curry madras
1 tsp
smoked paprika
1 tsp
salt
1
egg
1/3 cup
yellow cornmeal
1 cup
panko breadcrumbs
1-1 1/4 cup
corn, either canned and drained, thawed frozen, or cooked and cut off of the cob
1/4 cup
avocado oil
  1. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, gently squeeze it to make sure it’s soft in the center, and then allow it cool as you cook the next one.

  2. Repeat until all the potatoes are cooked. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large mixing bowl.

  3. In a food processor or blender, add sour cream, 1/2 of the cilantro, garlic, lime juice, ginger, and optional miso. Blend into a smooth sauce.

  4. Add green onions, remaining cilantro, curry, paprika, salt, egg, cornmeal, panko, and corn to the mixing bowl and combine with the cooked sweet potato.

  5. Form patties about the size of a hockey puck and refrigerate in the same bowl or on a plate for about 30 minutes.

  6. In a large skillet, over high heat, add high heat oil, enough to cover the bottom of the skillet. Once oil is hot, add patties in two batches, about 4 at a time. Cook until golden brown on each side, about 2-3 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.

  7. Serve drizzled with the prepared sauce or with the sauce on the side.

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