Sweet Potato Cakes With Smoked Black Cod Dill Cream Recipes

SWEET POTATO FISH CAKES

Steps:

• Heat oven to 425 degrees. Pierce sweet potatoes several times with a knife, then place in foil-lined roasting pan. Roast until potatoes are soft, an hour or longer. Cool.
• Meanwhile, poach cod in salted water to cover until it begins to flake, about 10 minutes. Drain well and cool. Combine ginger, garlic, shallot, cilantro, cayenne, allspice and a large pinch of salt in a small food processor and mince, or mince by hand.
• Scoop flesh of sweet potatoes into a bowl. Discard skins. Add fish and spices and blend with your hands. Taste and adjust seasoning. Shape into four hamburger-size patties.
• Place oil in a 12-inch skillet, preferably nonstick, and turn heat to medium. Wait until oil is hot, then add one fish cake; it should sizzle. If it does not, wait another minute before adding others. Cook cakes carefully so that they brown thoroughly without burning. Turn after 5 minutes and brown on other side. Serve hot, with lime wedges and more cilantro.

BILLIE'S SOUTHERN SWEET POTATO CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.

SWEET POTATO CAKES WITH SMOKED BLACK COD & DILL CREAM RECIPE

Steps:

• In a large bowl, mix the grated sweet potato with the salt. Let it stand for 10 minutes. With two hands, squeeze out all the excess water. Discard the liquid. Whisk the eggs in a small bowl. Add the eggs, flour, pepper, and shallot to the sweet potato mixture. Form a bit of the mixture into one cake, about 2-inches in diameter. Film the bottom of a saute pan with oil over medium-high heat and fry one "tester" cake until it is brown on both sides. Transfer to some paper towel or a flattened paper bag to soak up any excess oil, then taste. If it needs more salt, adjust the rest of the mixture. Form and fry the rest of the cakes and keep them warm in a very low oven. When you are ready to serve, whisk the creme fraiche with the dill until the mixture holds soft peaks. Place a small piece of smoked black cod on top of each sweet potato cake, dollop with a bit of dill creme fraiche, and garnish with dill sprigs. Serve immediately. Makes 20 cakes.