Sweet Potato Chili Cakes With Cilantro Lime Sauce Recipes

SWEET POTATO CHILI CAKES WITH CILANTRO LIME SAUCE

Steps:

• In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
• In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
• Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
• In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

SWEET POTATO TART WITH CHILI LIME CILANTRO SAUCE

Steps:

• 1. Preheat the oven to 350 degrees. In a small pan, using some butter, saute the Canadian bacon, transfer to a small bowl and set aside. In the same pan, saute the red onion and set aside. Grate enough sweet potatoes to make 4 1/2 cups. I like to use the food processor to do this.
• 2. In a large bowl, beat the eggs. Add the cornstarch, sugar, evaporated milk, smoked hickory salt, smoked paprika, pepper and nutmeg. Mix until well blended. Now add the grated sweet potatoes and stir gently together.
• 3. Now decide which baking dishes you plan to use and use the remainder of the butter to cover the bottom and sides of each. NOTE: You can get 4 portions in 12 oz baking dishes. I bake them in 4 of the single serve 5 inch Lodge Wonder Skillets to get the dense chewy texture. Or for a creamy custard texture I use 4 of the 1 1/2 cup (12 oz) souffle baking dish. Or you can bake the entire recipe in a 8 inch square pan. I like to bake 2 portions in the Lodge skillet and 2 portions in the souffle dish - that way I have some of each! Have some fun and cook them in different baking dishes and see how you will get different textures.
• 4. Lift the potatoes from the liquid and evenly divide them into the 4 baking dishes. Pour the liquid in the bowl evenly in the 4 dishes. Top each with an equal portion of the onions and Canadian bacon. Here are 2 before baking.
• 5. Bake for 25 - 30 minutes, until the potatoes are done.
• 6. While the tarts are baking, make the Chile Lime Cilantro sauce by blending the lime juice, chile powder, and cumin. Slowly drizzle in the oil while whisking. When fully blended add the fresh cilantro. Please note that the cilantro does turn darker and will not look as fresh the next day so it is best made and served the same day. When the tarts are removed from the oven, drizzle some of the Chili Lime Sauce on them and serve immediately!
• 7. Happy Cooking and please ENJOY my new recipe!