Sweet Potato Cakes with Cilantro Cream

Sweet Potato Cakes with Cilantro Cream

Of all the meals during the day, lunch always ends up being my most favorite. Mornings are often times too rushed which usually results in a smoothie, hard boiled egg, or piece of toast. I'm not complaining, I love all of those things. But they are clearly not creative, or photograph worthy. Dinner is sort of the same. Me running around the kitchen, glass of wine in hand, jumping over Bob (our chocolate lab) laying on the floor, all while attempting to produce a dinner that everyone will want to eat.

Lunch is the one meal where I can take my time, preparing it and eating it, without rushing the process of either. These sweet potato cakes are crispy on the outside and creamy on the inside. Topped with spicy cilantro cream, big slices of avocado, and flaky sea salt. Served with greens on the side that are simply dressed with good extra virgin olive oil and more of that flaky sea salt. This, is one of my favorites. 

Avocados. Sweet potatoes. Cilantro. Jalapenos. Greens. Everything I love on this plate. 

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Sweet Potato Cakes (serves 4)
adapted from Yotam Ottelenghi's Plenty 

2 large sweet potatoes, peeled and chopped
2 teaspoons olive oil
1/2 onion, diced
2 teaspoons soy sauce
1 clove garlic, minced
3/4 teaspoon sea salt
1/4 teaspoon red pepper flakes
1/2 cup all-purpose flour
1 egg

Cilantro Cream
1/3 cup cilantro, chopped
1/2 cup greek yogurt
1 lime, juiced
1 tablespoon jalapeno, diced
1 tablespoon olive oil
pinch of salt and pepper

Optional toppings:
avocado slices
goat cheese

Sweet Potato Cake Directions:
Place sweet potatoes into a steam basket, over medium heat and cook until tender. Set aside to cool thoroughly. 

Using a cast iron skillet or non-stick skillet, place 2 teaspoons olive oil in pan over medium heat. Add diced onions and saute until soft. Set aside to cool.

In a large mixing bowl, combine sweet potatoes, soy sauce, garlic, red pepper flakes and flour. Mashing the sweet potato chunks as you go. Add the softened onions and 1 egg. Mix until combined. 

Place cast iron skillet over medium high heat and add enough olive oil to coat bottom of pan. Drop 2-3 tablespoons batter onto the hot skillet and press down with back of spoon to flatten. Cook until browned on both sides, about 4 minutes per side. Remove, set aside, and continue another batch. 

Cilantro Cream Directions:
Place all yogurt cream ingredients into food processor and pulse until combined. Set aside. 

Serve with a side of greens, sweet potato cakes topped with cilantro cream and big slices of avocado. 

 

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