Savory Caribbean Inspired Sweet Potato Cakes Recipes

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SAVORY CARIBBEAN-INSPIRED SWEET POTATO CAKES



Savory Caribbean-Inspired Sweet Potato Cakes image

This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney.

Provided by Shannon

Categories     Appetizers and Snacks

Time 53m

Yield 4

Number Of Ingredients 9

2 sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon canola oil
1 fresh jalapeno chile, seeded and finely chopped
3 green onions with tops, thinly sliced
2 cloves garlic, minced
1 teaspoon brown sugar
¼ teaspoon allspice
salt and pepper to taste
¼ cup canola oil

Steps:

  • Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
  • Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
  • Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
  • Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 31.6 g, Fat 17.6 g, Fiber 4.9 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 80.7 mg, Sugar 7.4 g

SAVORY CARIBBEAN-INSPIRED SWEET POTATO CAKES



Savory Caribbean-Inspired Sweet Potato Cakes image

This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney.

Provided by Shannon

Categories     Appetizers and Snacks

Time 53m

Yield 4

Number Of Ingredients 9

2 sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon canola oil
1 fresh jalapeno chile, seeded and finely chopped
3 green onions with tops, thinly sliced
2 cloves garlic, minced
1 teaspoon brown sugar
¼ teaspoon allspice
salt and pepper to taste
¼ cup canola oil

Steps:

  • Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
  • Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
  • Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
  • Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 31.6 g, Fat 17.6 g, Fiber 4.9 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 80.7 mg, Sugar 7.4 g

CARIBBEAN YAM (SWEET POTATO) BAKE



Caribbean Yam (Sweet Potato) Bake image

Make and share this Caribbean Yam (Sweet Potato) Bake recipe from Food.com.

Provided by KelBel

Categories     Yam/Sweet Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb cooked mashed sweet potato (3 cups when mashed)
2 eggs
1/2 cup brown sugar, packed
1/4 cup butter, melted
2 tablespoons dark rum (optional)
1/2 teaspoon ground nutmeg
1 lime, juice of
1 lime, zest of
2 bananas, peeled, diced

Steps:

  • In large bowl, combine sweet potatoes with eggs, brown sugar, margarine, rum, nutmeg, lime juice and zest until thoroughly mixed.
  • Fold in diced bananas.
  • Turn into shallow, greased 5-cup baking dish.
  • Bake in a 375-degree oven for 40 minutes.

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