Sweet Potato Corn Cakes with Garlic Dipping Sauce
Ingredients
- 3 lbs sweet potatoes
- 1 cup frozen corn kernels
- 2 green onions
- 1/4 bunch cilantro
divided
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp salt
- 1 large egg
- 1/3 cup yellow cornmeal
- 1 cup plain breadcrumbs
- 1/2 cup vegetable oil for frying
- 1 cup plain yogurt
- 1 clove garlic
Directions
- 1
Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. 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, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
- 2
Slice the green onions and roughly chop a handful of cilantro (about 1/8th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
- 3
Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
- 4
While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
- 5
After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
Sweet Potato Corn Cakes with Garlic Dipping Sauce
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About this Recipe
Looking for a flavorful twist on side dishes or a light vegetarian main? These Sweet Potato Corn Cakes with a bright garlic dipping sauce offer a perfect balance of sweet, savory, and spicy notes that will delight your taste buds.
The magic of these corn cakes lies in the robust seasoning—cumin, cilantro, and a hint of cayenne pepper infuse the sweet potato and corn with deep, complex flavors. Paired with a creamy, zesty garlic dipping sauce, each bite is a burst of contrasting yet harmonious tastes that elevates simple vegetables into something special.
Prepare for a delightful combination of textures: tender sweet potato and crisp corn held together in a savory cake, with a satisfying exterior from the breadcrumbs. The aroma of warm spices will fill your kitchen as you cook, leading to a dish that's both comforting and exciting.
The creamy yogurt-garlic sauce adds a cooling counterpoint and a tangy finish, making each mouthful incredibly satisfying. This makes for a dish that feels both wholesome and indulgently flavorful.
Want to adjust the spice level? Feel free to dial up or down the cayenne pepper to suit your preference. For an extra herbal note, consider adding a pinch more fresh cilantro into the cake mixture itself. While the yogurt sauce is delightful, you could also try using sour cream or a plant-based alternative if you're out of plain yogurt.
These versatile Sweet Potato Corn Cakes make an excellent appetizer for gatherings or a flavorful vegetarian main course. Serve them alongside a fresh green salad for a complete and satisfying meal.