I’ve been wanting to share this recipe throughout the week since these Sweet Potato Corn Cakes are amazing, and I believe that you’ll enjoy these as much as I love them in the event that you don’t, then I may be forced to consider asking myself what’s wrong with me.
They’re “every bite is better than the last one” delicious. They’re tasty enough to make you wonder why food is even made when flavors that bright and vivid are achievable.
…and I was thinking about when I ate the leftovers that I had reheated just a few minutes ago. Can you imagine the freshness of these meals? Most likely not. It’s unimaginable. It’s something you must experience.
So, enough of the exaggerating. Let’s get down to the essentials.
First, this recipe is in huge quantities, which is why you are able to cut it in half. I would not recommend cutting a raw egg, but instead, include more breadcrumbs than half (probably about 3/4 cups) to cover the additional water.
Second, these sweet potato corn cakes will be baked. It’s a fact. That. I attempted to bake them, and they came out horribly. Dry and spongy, they were just awful. If you’re brave enough to bake them yourself and achieve success, please let us know your recipe… as I was unable to get it to work.
Third, I want you to give these a try.
INGREDIENTS
3 lbs sweet potatoes ($3.17)
1 cup of frozen corn kernels ($0.30)
2. Green onions ($0.19)
1/4 bunch of cilantro, divided ($0.21)
1/4 tsp cayenne pepper ($0.02)
One teaspoon cumin ($0.05)
One teaspoon salt ($0.02)
One large egg ($0.25)
1/3 cup cornmeal yellow ($0.19)
1 cup breadcrumbs plain ($0.50)
1 cup of vegetable oil to use for cooking ($0.43)
1 Cup pure yogurt ($0.55)
One clove of garlic ($0.08)
INSTRUCTIONS
Start with cooking sweet potatoes. The quickest method to do this is by using the microwave. In the microwave, poke the potato’s skin using the help of a fork. Cover one of the potatoes with a towel, then put it on a plate and microwave at high speed for five minutes. Take it out of the microwave, and squeeze it until it is soft in the middle, and then let it cool before cooking the next. Once the potatoes are at a temperature that is safe to handle, slice them in half and scoop out the flesh into the bowl of a large size.
Cut the green onions into pieces and roughly chop the cilantro into a handful (about 1/8th of a tonne). Include the green onions as the cilantro, the corn kernels, salt cayenne pepper, and cumin in the bowl along with the sweet potatoes. Stir until well combined. You are able to taste the mixture now and alter the seasoning according to your preference.
Add the cornmeal, breadcrumbs, and egg into the bowl. These ingredients will help to hold the elements together and prevent them from breaking when cooking. Mix until well combined. Cover the bowl and chill for 30 minutes so that the breadcrumbs absorb the moisture.
When the sweet potato mixture is in the refrigerator, mix with the sauce made from garlic. In a small dish, mix the yogurt along with one clove of minced garlic and a few cilantro leaves (roughly chopped). Stir until the mixture is well combined and refrigerate until it is time to serve.
Once the sweet potato mixture is refrigerated, it’s now time to cook it. Incorporate enough vegetable oil so as to cover the interior of a medium-sized pan completely. The oil should be heated over moderate-high heat until the surface is wrinkled (if it starts to smoke, take it off the flame immediately and lower the temperature). Make your sweet potato mix into patties (about 3-4 Tbsp per) and cook four patties at a go with the oil hot. Bake until golden brown on both sides, approximately 2 minutes each side. After cooking, transfer to a plate covered with paper towels to drain. You can add more oil to the skillet if needed.
