Sweet Potato Corn Cakes With Pistachio Yogurt Sauce Recipes

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SWEET POTATO-CORN CAKES WITH PISTACHIO-YOGURT SAUCE



Sweet Potato-Corn Cakes With Pistachio-Yogurt Sauce image

Sweet potato and sweet corn are combined with curry leaves and spices in these savory cakes, meant to be served alongside a creamy pistachio-yogurt sauce. For best results, you'll want to get as much liquid out of the ingredients: Salting the sweet potatoes helps, as does using fresh eggs. (If your eggs are a bit old, place them in a fine-mesh sieve over a small bowl to drain the watery part.) And don't skip blanching pistachios to get rid of their skins, or they'll retain their bitterness. These cakes are best eaten straight off the pan, paired with plain rice, or tucked into sandwiches drizzled with the pistachio-yogurt sauce, but leftovers can be reheated in the oven.

Provided by Nik Sharma

Categories     dinner, vegetables, main course

Time 45m

Yield 16 (3-inch) cakes

Number Of Ingredients 19

2 large sweet potatoes (about 2 pounds), peeled and grated
Kosher salt
1 cup fresh corn kernels (from 1 whole ear corn) or frozen kernels, thawed and drained
1 cup all-purpose flour
1 shallot, peeled and minced
12 to 15 curry leaves, chopped
1 1/2 teaspoons garam masala
1 teaspoon red-pepper flakes, such as Urfa or Maras
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly whisked
Neutral oil, such as canola or grapeseed, for frying
1/2 cup shelled, unsalted pistachios
1 cup plain Greek yogurt
2 scallions, ends trimmed and discarded
2 tablespoons lime juice
1 teaspoon honey or maple syrup
1 garlic clove, peeled
1/2 teaspoon freshly ground black pepper
Kosher salt

Steps:

  • Make the cakes: In a large bowl, toss the grated sweet potatoes with 1 teaspoon salt. Let sit, covered, for 30 minutes.
  • As the sweet potatoes sit, prepare the sauce: Set a pot of water to boil, and cover the pistachios with an inch of boiling water. Let sit for 30 minutes, until the skins turn soft and easily peel off by rubbing. Discard the skins and the water.
  • Place the pistachios in a blender or the bowl of a food processor with the yogurt, scallions, lime juice, honey, garlic and black pepper. Pulse for a few seconds until combined. Season to taste with salt. Set aside. (Sauce can be made a day ahead of time and refrigerated in an airtight container.)
  • Squeeze the grated sweet potatoes and discard the liquid. To the same large bowl, add the corn, flour, shallot, curry leaves, garam masala, red-pepper flakes and black pepper. Season with salt. Add the whisked eggs, and mix to combine.
  • Divide the mixture into 16 equal parts, and shape each one into a 3-inch disk.
  • Lightly oil a cast-iron or nonstick skillet and heat over medium-low. When the oil shimmers, cook the cakes in batches, 3 1/2 to 4 minutes per side, until golden brown and slightly caramelized. Serve warm with the pistachio-yogurt sauce.

CHEF JOHN'S SWEET POTATO CASSEROLE



Chef John's Sweet Potato Casserole image

Unlike many sweet potato casseroles, this one is not too sweet. It smells so amazing, with subtly sweet potatoes accentuated with maple syrup and a pistachio topping. It's a wonderful combination of taste and textures.

Provided by Chef John

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h

Yield 8

Number Of Ingredients 15

2 ½ pounds sweet potatoes, peeled and cubed
salt
2 tablespoons butter
2 large eggs
¼ cup maple syrup
¼ cup buttermilk
⅓ cup milk
½ teaspoon vanilla extract
½ teaspoon salt
1 pinch ground allspice
1 pinch cayenne pepper
½ cup chopped roasted, salted pistachios
½ cup light brown sugar
⅓ cup all-purpose flour
¼ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish with butter.
  • Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 tablespoons butter into sweet potatoes.
  • Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 teaspoon salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 tablespoons of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
  • Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
  • Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

Nutrition Facts : Calories 367.8 calories, Carbohydrate 55.9 g, Cholesterol 70.5 mg, Fat 14 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 6.5 g, Sodium 353.4 mg, Sugar 26.8 g

BLISTERED GREEN BEANS WITH SHALLOTS AND PISTACHIOS



Blistered Green Beans With Shallots and Pistachios image

The bittersweet taste of blistered green beans shines through the strong flavors of soy and lime in this side dish, where fried shallots, garlic and pistachios add crunch. Cutting the beans in half makes them easier to maneuver in the wok and helps them cook evenly. For a bit of heat, toss in a minced bird's-eye chile or sprinkle some red-pepper flakes over the dish when adding your garnishes. You can serve these blistered beauties alongside your Thanksgiving turkey - but they're equally at home on the dinner table, regardless of the season.

Provided by Nik Sharma

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons neutral oil, such as grapeseed, plus more as needed
3 medium shallots or 1 small red onion, peeled and sliced crosswise into rings
Fine sea salt
4 garlic cloves, peeled and minced
2 tablespoons chopped pistachios
1 1/2 pounds green beans, trimmed and cut in half
1 tablespoon low-sodium soy sauce
1/2 teaspoon black pepper
2 tablespoons lime juice

Steps:

  • Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.
  • In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.
  • Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.
  • Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.

SWEET POTATO CORN CAKES W/GARLIC DIPPING SAUCE



Sweet Potato Corn Cakes W/Garlic Dipping Sauce image

Make and share this Sweet Potato Corn Cakes W/Garlic Dipping Sauce recipe from Food.com.

Provided by Bonnie G 2

Categories     Yam/Sweet Potato

Time 50m

Yield 10 Cakes, 10 serving(s)

Number Of Ingredients 13

3 lbs sweet potatoes
1 cup frozen corn kernels
2 green onions
1/4 bunch cilantro (divided)
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1 large egg
1/3 cup yellow cornmeal
1 cup plain breadcrumbs
1/2 cup vegetable oil (for frying)
1 cup plain yogurt
1 garlic clove

Steps:

  • Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it's soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
  • Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
  • Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
  • While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
  • After the sweet potato mixture has refrigerated, it's time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.

SWEET POTATO & CORN CAKES WITH TAMARIND BACON & AVOCADO



Sweet potato & corn cakes with tamarind bacon & avocado image

Enjoy golden, Jamaican-inspired sweet potato and corn cakes with sticky, sweet bacon and crushed avocado with chilli

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 1h30m

Number Of Ingredients 13

2 sweet potatoes (500g)
1 potato (325g)
2 ripe avocados, peeled and stoned
4 spring onions, thinly sliced
¼-½ scotch bonnet chilli, finely chopped (optional)
1 lime, juiced
2 corn cobs (or 300g drained canned sweetcorn)
100g cassava flour
1 tsp tamarind extract
½ tsp honey
8 slices thick-cut bacon
100ml vegetable oil
8 tbsp soured cream, to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Prick the sweet potatoes and potato with a knife and roast them until soft - about 45 mins-1 hr for the potato and 40-50 mins for the sweet potato, turning them halfway through. Remove from the oven, leave until cool enough to handle, then scoop the potato flesh out of the skins and lightly mash together but not so it's smooth - keep it chunky.
  • While the potatoes are cooking, scoop the avocado into a bowl and mash lightly. Add half of the spring onions, the scotch bonnet, if using, the lime juice and a pinch each of salt and pepper. Keep chilled until ready to serve.
  • If using fresh corn, slice the kernels from the cob and boil in a pan of salted water for 3 mins. Rinse with cold water to cool. Add the sweetcorn to the potato mix, with the remaining spring onions and some salt and pepper. Gently mix, then take a handful the size of a tomato. Roll on your worktop, then flatten slightly until it is about 1-inch thick. Repeat until all the mixture is used up, you should have around 12-14 cakes. Put the cassava flour in a shallow bowl and gently drop the cakes in, one by one, then roll lightly to coat with the flour.
  • Mix the tamarind and honey with 1 tbsp warm water until fully dissolved. Warm a frying pan over a medium heat and add the bacon. After 1 minute, brush the tamarind mixture over the top side and turn, brushing the other side with a little more of the mixture. At first it will look as though the bacon is boiling, but keep adding the mixture and turning two more times, and it will start to caramelise. Once nicely browned on both sides, remove from the pan and keep warm.
  • Put the oil in a non-stick frying pan, enough so the oil will come halfway up the cakes. Heat over a medium-high heat and fry the cakes for 3-4 mins each side until golden brown. Drain on kitchen paper and keep warm while you cook the remaining cakes. To serve, pile two or three cakes onto each plate alongside some mashed avocado and put two slices of bacon on top. Serve 2 tbsp each of the soured cream on the side, if you like.

Nutrition Facts : Calories 644 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 1.5 milligram of sodium

CREOLE SWEET POTATOES, CORN AND SQUASH BAKE



Creole Sweet Potatoes, Corn and Squash Bake image

My latest take on a favorite Faye Levy recipe. The recipe is metric, but you can use the Zaar magic button to convert to Imperial.

Provided by Mirj2338

Categories     Yam/Sweet Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

350 g sweet potatoes, peeled
350 g pale green squash, halved lengthwise (if you can't get pale green you can substitute dark green zucchini)
1 -2 tablespoon canola oil
1 small onion, chopped (about 1/2 cup)
1 green bell pepper, cut in thin strips
1 stalk celery, diced small
2 cloves garlic, chopped
1 (800 g) can diced tomatoes, drained
1 bay leaf
1 -2 teaspoon paprika
salt & freshly ground black pepper
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon hot pepper sauce, to taste
2 cups thawed frozen corn kernels

Steps:

  • Preheat the oven to 190°C.
  • Add the sweet potatoes to a saucepan of boiling water.
  • Simmer uncovered over medium heat for 6 minutes.
  • Add the squashes and simmer for 4 minutes, or until both vegetables are nearly tender but not too soft.
  • Drain and rinse the vegetables with cold water.
  • Cut squashes and sweet potatoes into 2 centimeter dice (a little smaller than 1 inch).
  • Heat the oil in a medium saute pan.
  • Add the onion, pepper and celery and cook over medium low heat, stirring, until onion begins to brown, about 7 minutes.
  • Add garlic and cook for another 1/2 minute.
  • Add the tomatoes, bay leaf, paprika, salt and pepper and bring to a boil.
  • Cook uncovered over medium heat, stirring often, for 10 minutes or until the sauce is thick.
  • Discard the bay leaf.
  • Add the oregano, thyme and hot sauce to taste.
  • Add the squash, corn and sweet potatoes to the sauce.
  • Season to taste with salt and pepper.
  • Spoon into a 2-liter casserole.
  • Cover and bake for 25 to 30 minutes or until the vegetables are tender.

Nutrition Facts : Calories 180.6, Fat 3.3, SaturatedFat 0.3, Sodium 341.8, Carbohydrate 37.6, Fiber 6.5, Sugar 9.9, Protein 4.9

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