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, jalapeño, 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.
• Cilantro Lime Cream Sauce:
• 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 PANCAKES WITH LIME CILANTRO YOGURT SAUCE

Steps:

• In a small bowl mix together Dannon® All Natural Plain Yogurt, lime juice and cilantro. Set aside until pancakes have been cooked.
• Finely chop sweet potato and onion in food processor, making sure not to over process; there should be some texture to the mixture.
• Place potato onion mixture in medium size bowl and stir in potato starch, eggs, salt and pepper.
• In a 12-inch nonstick pan, heat 2 tablespoons olive oil over a medium-high flame. Using a 1/4 cup measuring cup for each pancake, pour 4 of the 1/4-cups of batter into a hot pan, making sure to leave room in between pancakes; you may need to flatten batter a bit with the back of a spoon or back of measuring cup.
• Cook on each side about 3 minutes or until lightly browned and crispy. Flip pancake and cook for another 3 to 4 minutes or until pancake is fully cooked. Repeat with remaining batter.
• Serve with yogurt sauce on top. Garnish with lime wedges and cilantro (optional).

SWEET POTATO CAKES WITH TOMATO & SOY SAUCE

Steps:

• To make the Soy & Tomato Sauce, heat the oil in a wok and stir-fry the garlic and ginger for about 1 minute.
• Add the tomatoes and stir-fry for another 2 minutes.
• Remove from the heat and stir in the soy sauce, lime juice, and cilantro. Set aside and keep warm.
• Peel the sweet potatoes and grate finely (you can do this quickly with a food processor). Place the garlic, chile, and cilantro in a mortar and crush with a pestle to a smooth paste. Stir in the soy cauce with the garlic, chili, and cilantro and mix in the sweet potatoes.
• Divide the mixture into 12 equal portions. Dip into flour and pat into a flat, round patty shape.
• Heat a shallow pool of oil in a wide skillet. Cook the sweet potato patties over a high heat until they are golden, turning them once.
• Drain the cooked patties on paper towels and sprinkle with sesame seeds. Serve while still hot, with a spoonful of the Soy & Tomato Sauce.

CHILI-CILANTRO POTATO CAKES

Steps:

• Break egg into a bowl, and whisk in chilies, garlic and ginger. Add juice and zest of lime, and mix well.
• In a large bowl, combine sweet potatoes, white potatoes, scallions and cilantro. Mix well with a fork. Add egg mixture, and stir until evenly blended.
• Line a baking sheet with plastic wrap. Using a 1/3-cup measure, scoop up some of the mixture. With wet hands, shape into a flat cake or patty, then place on plastic. Make 12 cakes. Refrigerate until well chilled, at least 1/2 hour, to help them keep their shape when frying.
• Place a large nonstick skillet over medium-high heat, and add oil. When oil is hot, add potato cakes. Fry, turning once, until crisp and golden brown on both sides, about 3 to 5 minutes a side. Serve hot.

SWEET POTATO PANCAKES WITH LIME CILANTRO YOGURT SAUCE

Steps:

• In a small bowl mix together Dannon® All Natural Plain Yogurt, lime juice and cilantro. Set aside until pancakes have been cooked.
• Finely chop sweet potato and onion in food processor, making sure not to over process; there should be some texture to the mixture.
• Place potato onion mixture in medium size bowl and stir in potato starch, eggs, salt and pepper.
• In a 12-inch nonstick pan, heat 2 tablespoons olive oil over a medium-high flame. Using a 1/4 cup measuring cup for each pancake, pour 4 of the 1/4-cups of batter into a hot pan, making sure to leave room in between pancakes; you may need to flatten batter a bit with the back of a spoon or back of measuring cup.
• Cook on each side about 3 minutes or until lightly browned and crispy. Flip pancake and cook for another 3 to 4 minutes or until pancake is fully cooked. Repeat with remaining batter.
• Serve with yogurt sauce on top. Garnish with lime wedges and cilantro (optional).

LIME CILANTRO SWEET POTATOES

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

SWEET POTATO TOTS WITH CILANTRO-LIME SAUCE RECIPE - (4.8/5)

Steps:

• Combine the sour cream, cilantro, jalapeño, scallion, lime juice, sugar, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Refrigerate until ready to serve. Place the sweet potatoes in a medium-size saucepan. Cover with cool water and add 2 tsp salt. Bring the potatoes up to a boil over medium heat. Pierce the potatoes with a fork every 5-10 minutes until they feel slightly undercooked. Then, drain the water and let the potatoes cool in the pot. Meanwhile, combine the flour, 1 tsp salt, 1/2 tsp black pepper, cornstarch, and the chili powder in a large bowl and set aside. When the sweet potatoes have cooled, mash 1 piece of sweet potato and set it aside. Finely dice the rest of the potatoes. Carefully fold the mashed and diced sweet potatoes into the flour. The mixture should form a dough-like consistency when blended. Cut the sweet potato dough in half. On a floured surface, roll out 1 half of the dough into a 13-14" log that's about an inch in diameter. Repeat with remaining dough. Slice each log into small 1" x 1" logs. Preheat a deep fryer to 375°F. Place the egg whites and breadcrumbs in two small shallow dishes. Roll each tater tot in the egg whites and then dredge in the breadcrumbs. Place the tots on baking sheets that have been lined with a couple layers of paper towels. Fry the tater tots in batches of 6 until they're a deep golden brown, about 2 minutes. Serve with the dipping sauce.